If you’re a fan of baked spinach dip, you’ll adore these baked puff pastries. They are filled with a savory blend of sautéed onion, garlic, spinach, and cream cheese, all wrapped in delightful puff pastry cups made in a muffin tin.
Ingredients:
Yields 9 Spinach Puffs
- 1 Tbsp. Vegetable Oil
- 1/3 c. onion, finely chopped
- Kosher salt
- 2 cloves garlic, minced
- 4 oz. cream cheese, softened
- 2 eggs, divided
- 1 (10 oz.) package frozen spinach, thawed and thoroughly squeezed dry
- 3/4 c. crumbled feta cheese
- 2 Tbsp. fresh dill, chopped
- 2 tsp. lemon zest
- Freshly ground black pepper
- Cooking spray
- All-purpose flour, for rolling puff pastry
- 1 sheet from 1 (17.3 oz.) package puff pastry, thawed in the refrigerator
Directions:
- In a medium skillet, heat the oil over medium heat. Add chopped onions and season with salt. Sauté, stirring occasionally, until the onions soften, about 4 to 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
- In a large bowl, mix the softened cream cheese with 1 egg. Incorporate the garlic-onion mixture, spinach, feta, dill, and lemon zest, then season with additional salt and pepper.
- Lightly spray 9 cups in a muffin tin with cooking spray. On a floured surface, roll the puff pastry into a square approximately 12 inches long. Cut this into 9 smaller squares, each roughly 4 inches wide. Place each square into a greased muffin cup, allowing the corners to drape over the edges. Spoon about 2½ tablespoons of the filling into each pastry. Fold the corners of the pastry inward to enclose the filling and pinch to seal. Refrigerate for 30 minutes or freeze for 15 minutes.
- During this time, adjust the oven rack to the center position and preheat the oven to 400°F.
- In a small bowl, beat the remaining egg with 1 teaspoon of water, then brush the mixture over the top of the chilled pastries.
- Bake until the pastries are puffed and golden brown on the bottom, approximately 25 minutes. Allow to cool slightly before removing them from the muffin tin. They can be served warm or at room temperature.
Recipe and photo courtesy of Delish.com
Photo: Andrew Bui; Food Styling: Justin Sullivan
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