Greek Spinach Puffs

Ingredients

• 1 box puff pastry sheets (Thawed in the refrigerator; each sheet is cut into 9 squares.)
• 10 oz frozen spinach (Chopped, thawed, and squeezed dry.)
• 2 tbsp olive oil
• 0.5 cup white onion (Chopped.)
• 5 scallions (Chopped.)
• 4 cloves garlic (Pressed.)
• 0.125 tsp ground nutmeg
• 0.125 tsp red pepper flakes
• kosher salt (To taste; use a small pinch with the onions and additional seasoning with the spinach.)
• white pepper (To taste.)
• 2 large eggs (Divided; one goes into the filling and one is beaten for brushing the pastry.)
• 1 tbsp lemon juice (Use the zest of 1 lemon as well.)
• 1 lemon lemon zest (Zest of 1 lemon.)
• 0.5 cup parsley (Chopped.)
• 0.25 cup fresh dill (Chopped.)
• 4 oz feta cheese (Crumbled.)
• 0.25 cup Parmesan cheese (Grated.)
• cooking spray (For coating a 12-cup standard muffin pan.)

Steps

1. 1

   Heat the olive oil in a large sauté pan over medium heat.

2. 2

   Add the chopped onion, season with a small pinch of kosher salt, and cook for 5–7 minutes, or until softened.

3. 3

   Add the pressed garlic, chopped scallions, ground nutmeg, and red pepper flakes. Cook for 45 seconds.

4. 4

   Add the thawed, squeezed spinach, stir to combine, and cook for 2–3 minutes, or until heated through.

5. 5

   Season the spinach mixture with kosher salt and white pepper. Transfer it to a bowl and let it cool to room temperature. Use it immediately or refrigerate it until ready to assemble the puffs.

6. 6

   Position a rack in the center of the oven and preheat the oven to 375°F (190°C). Spray a 12-cup standard muffin pan with cooking spray.

7. 7

   Add one egg to the cooled spinach mixture along with the lemon zest, lemon juice, chopped parsley, and chopped dill. Stir to combine.

8. 8

   Fold in the crumbled feta and grated Parmesan.

9. 9

   Cut each sheet of thawed puff pastry into 9 squares.

10. 10

    Line the muffin cups with the puff pastry squares, gently pressing the pastry into the bottoms of the cups.

11. 11

    Divide the spinach mixture among the muffin cups, using a flat 2 tablespoons per cup.

12. 12

    Bring the four points of each pastry square together in the center and gently press them to close.

13. 13

    Lightly beat the remaining egg in a small bowl and brush it over the pastry tops.

14. 14

    Bake for 23–27 minutes, or until the puffs are golden and cooked through.

15. 15

    Let the puffs cool slightly on a wire rack before serving. If needed, use a small offset spatula to loosen them around the edges.

Notes

The spinach mixture can be refrigerated in an airtight container and prepared in advance. Make sure it has cooled before adding the egg so the egg does not scramble. Thaw the puff pastry according to the package directions; the source recommends thawing it overnight in the refrigerator. The recipe yields 18 puffs, while a standard muffin pan holds 12 cups, so bake in batches if necessary.

Nutrition per serving

• appetizer
• Greek-inspired
• vegetarian
• make-ahead
• party food
• baked
• puff pastry