Sometimes it seems all we eat during the month of December is in appetizer form. So many parties, potlucks, gatherings and get-togethers, all of which constitute a meal made in bite-sized portions.
I’ve been looking beyond my typical pesto palmiers recipe lately, but haven’t given up my appetizer stand-by: puff pastry. So I tried an idea from Bon Appetit that combines my love of spanikopita with my annoyance of phyllo dough. Solution: wrap up those Mediterranean flavors in puff pastry instead.
I made these for a neighborhood party, where they were gobbled up quickly, and I will be making them for our annual family Christmas party as well.
A great snack that you can eat with one hand but is more substantial than chips-and-dip.
Adapted from Bon Appetit…
Spinach and Feta Puffs
Ingredients, serves 6: (note, I doubled this)
- 1 ten-ounce package frozen chopped spinach, thawed and drained well (squeeze dry)
- 1/2 c. crumbled feta
- 1/4 c. minced onion
- 1 T EVOO
- 1 tsp. minced garlic
- Kosher salt and cracked pepper
- 2 large eggs
- 1 sheet frozen puff pastry, thawed
Preheat oven to 400.
Mix spinach and next 5 ingredients in medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg and fold egg into spinach mixture.
Roll puff pastry out to a 12-inch square and cut into three strips, then cut those strips in thirds for a total of 9 small squares. Place each square in muffin tin cup, leaving corners pointing up. Divide filling among cups, roughly 1 heaping Tablespoon per cup ( you don’t want too much). Fold dough tips over and pinch together. (Note: next time I will use cooking spray to make them easier to get out)
Beat remaining egg and brush over pastry. Sprinkle with a little more salt and pepper.
Bake until pastry is golden and puffed, about 25 min. Transfer pan to wire rack to cool for 10 minutes. Use sharp paring knife to loosen puffs and cool to desired temperature on wire rack.
There you go! I have made these ahead and then just nuked them before the party so they are still a little warm. The filling is also easy to make in advance.
Enjoy, friends! xoxo