Sometimes I imagine making something yummy, and it comes out exactly as I hoped! Other times, not so much. These were just as I expected-easy to make, yummy to eat, and gobbled up by my guests! We had friends over for a Memorial Day BBQ and I wanted an appetizer to add to my usual line-up. These take just a few minutes to assemble, then pop in the oven and off they go to get golden, puffy and delish! Try them and let me know if you and your guests enjoy as much as us! Btw, my daughter took the few leftover in her lunch the next day and said they were great at room temp! I haven't tried making ahead to freeze, but I'm sure you could flash freeze then reheat when ready!
1 10 oz box frozen chopped spinach, defrosted, drained and squeezed dry
2 sheets puff pastry dough, defrosted but cold (Trader Joe's is my reco bc it has no hydrogenated oils)
1/2-3/4 cup crumbled feta cheese
Preheat oven to 350 degrees F.
Squeeze the spinach to get out as much liquid as possible, with your hands or a clean dish towel.
Put it in a large bowl and add 1 beaten egg, the feta, and about 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt and 1/4 tsp pepper.
Spray 2 mini-muffin tins with nonstick cooking spray.
Unroll the sheets of dough and place them horizontally.
Cut each sheet into 5 long strips, then each strip into 5 square/rectangles.
Working quickly, place a square in each cavity of the pan, leaving the 4 points sticking up.
Put about 1/2 tsp of filling in each one, then fold the 4 corners into the middle until they meet.
Finish the rest until all dough and/or filling is used.
Brush the tops with the remaining beaten egg.
Bake for 20 minutes until puffed and golden brown.
Let rest for 2 minutes then pop out with a knife or spoon.
Eat and enjoy!!