I couldn’t wait to eat one of these when they came out of the oven and now I’m paying the price with a blister on the roof of my mouth. They smelled so wonderful it was a temptation I gave into. If you’re looking for a tasty food with a great mouthfeel, these win the prize. The flaky crispy puff pastry pairs so well with the hot cheesy, spinach filling. We had them on their own but they would be great paired with some potato soup.
Now that I given you all the positive stuff, I’ll share with you the frustration I experienced when making these. The recipe comes from this November’s Bon Appétit magazine and the author writes that it makes 6 spinach puffs. However after you squeeze the moisture out of the spinach, fluff it up, add the cheese and the onion, I found it’s waaaay too much for 6 standard-size muffin cups (especially after you line them with pastry). I had a full 1/2 cup I didn’t use. Also, it’s a personal thing, but a 1/4 cup of raw onion would make for a really oniony filling. I used 2 tablespoons and it was plenty. Lastly, the recipe didnt’t give an oven temperature, but 400 degrees F was the obvious choice.
I’m giving you the original recipe just in case I’m weird and everyone else finds the recipe works for them. However, when I make them again I’ll cut the pastry into 9 pieces rather than 6, which should work better with the volume of filling.
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1/2 cup crumbled feta
- 1/4 cup minced onion (see my note, above)
- 1 tablespoon olive oil
- 1 teaspoon chopped dill
- 1 teaspoon minced garlic (1 clove)
- 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
- A standard 6-cup muffin pan
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. 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.