Spinach Puffs

Spinach Puffs


  • 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


  1. 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).

  2. Mix spinach and next 5 ingredients in  a medium bowl.

  3. Season to taste with salt and pepper.

  4. In a small bowl, beat 1 egg  to blend; fold into spinach mixture.

  5. 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.

  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.

  7. DO AHEAD Spinach puffs  can be assembled 3 hours ahead. Cover puffs and chill.

  8. Preheat oven to 400°.

  9. Beat remaining egg to blend in a small  bowl.

  10. Brush pastry with egg wash (this will give the pastry a nice sheen).

  11. Bake  until pastry is golden brown and puffed, about 25 minutes.

  12. Transfer to a wire  rack; let puffs cool in pan for 10 minutes.

  13. Run a sharp paring knife around pan  edges to loosen;  turn out puffs onto rack to cool slightly before serving.

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