Monday, January 21, 2013

Spinach and Feta Puffs

I was looking for something new to make for football Sunday and checked my fridge and started pulling stuff out.  I always have puff pastry in my freezer and everything else just kind of fell into place.  Everyone else wanted to see these little numbers every Sunday from now on.  I happen to agree.
You could make these easily the morning of any get together and just pop them in your oven when your guests arrive...this is my kind of recipe!

Here's What You Need:

1 package Frozen Spinach, defrosted
1 cup Feta, crumbled
1 small Onion, small dice
3 cloves Garlic
½ teaspoon dried Rosemary
½ teaspoon dried Thyme
Pinch of Red Pepper Flakes
2 eggs, one for the filling and one for the egg wash
Puff Pastry, thawed

Preheat oven to 400℉.
Let's get the filling taken care of first...caramelize your onions, garlic and spices with a tablespoon of butter and some olive oil.  Don't forget a little salt and pepper please.  Thank you.  This will take approximately 20 minutes on low.  Put this mixture aside to cool.
Squeeze the spinach of it's water with a dish towel and add it to a bowl with one egg, feta and the now cooled onion mixture.  Mix everything well.
Now take your puff pastry and roll it out a bit, keeping the rectangular shape.  Cut the pastry into 12 squares, trying to keep them as equal as possible.  Spray a muffin tin (regular sized if you please) and place a square of pastry in each tin.  Press the puff pastry up the sides as best you can and then fill each with about 2 tablespoons of your filling.
Pinch up the four corners and don't worry if some of your filling is will look nice once it's baked off.  Brush the "Puffs" with the egg wash and place it in the oven for  18-20 minutes.
Once they are golden brown place your pan on a cooling rack and let it be for 3-5 minutes to set up.  They should pop right out and in no time they will be devoured!

Bon's time to eat!

1 comment:

  1. make these on a cookie sheet all the time - love the idea of a muffin tin!