Spinach Puffs

Yield: 6 good-sized puffs

Easy, quick, elegant – and a bit indulgent. These puffs are addictive, so watch it! For this recipe, use a standard muffin pan. I imagine these could also be made using a mini tart pan for bite-size appetizer puffs. Either way, they are delicious. I served them with this stew as a vegetable and roll in one. They would also make a nice light meal on their own with mixed greens or other fresh vegetable side. They are totally portable as well. These puffs can be assembled, wrapped in plastic wrap and then frozen before baking. Simply add a few minutes to the baking time if you bake them from frozen.

Ingredients:

  • 1 10-ounce package frozen chopped spinach, thawed
  • 1/2 cup crumbled feta
  • 1/4 cup minced onion
  • 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, rolled out to a 12-inch square, kept chilled

Preparation:

  • 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.

Source: Bon Appetit

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5 Responses to Spinach Puffs

  1. Kim February 18, 2013 at 7:16 pm #

    I have an abundance of fresh spinach on hand – please advise on best way to substitute fresh spinach for frozen.

    I can’t wait to try this recipe!

    • Kristen Desmond February 19, 2013 at 8:31 am #

      Lucky you! Frozen spinach has been blanched or steamed, so you will need to do that with your fresh spinach. 1 pound fresh spinach yields about 1 3/4 cups cooked. Squeeze the water out of the cooked (fresh) spinach and you should be good to go! Let me know how it goes!

      • Kim February 19, 2013 at 5:03 pm #

        Thank you for the advice. I’m going to give it a try.

      • Kim February 21, 2013 at 9:04 pm #

        They were delicious!! I doubled the recipe without any problem 🙂

  2. jere February 28, 2013 at 4:16 pm #

    I served these to our book club, with walt and ann…….rave reviews, i was happy to report that the recipe came from you
    now, making them again for another event…perfect in the mini tart pan and so easy

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