This recipe is originally from Bon Appetite and I definitely would rate it as a “keeper”. It’s very easy to make, looks impressive as heck and tastes even better!
Purchased puff pastry and frozen chopped spinach makes this an appetizer that can be pulled together in minutes. You can even prep the filling the night before and then fill and bake about an hour before your company arrives.
Spinach & Feta Puff Pastry Appetizers, serves 6
- 1 10-ounce package frozen chopped spinach, thawed
- 1/2 cup crumbled feta
- 1/4 cup finely diced onion or shallot
- 1 tablespoon olive oil
- 1 teaspoon chopped dill
- 1 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
Preheat oven to 375 F. Spray 6 cups of a muffin baking pan with non-stick cooking spray.
Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.
Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.
Preheat oven to 400°. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.
nadia ameri says
I love the combination of spinach and feta. I make a version of this at all the time. It even keeps really well.
Liz says
Love the sound of these! I will keep in my make for book club file 🙂