I may be going slightly insane right now. There’s a fly buzzing around my head and a puppy yelping for attention while I’m trying to write this post. Said puppy just learned how to jump on my lap while I’m sitting at my desk this morning which at first was cute but it’s already gotten real old. However, it could be much much worse. At least I have a roof over my head with power, heat, water, food, and phone and internet service. Hurricane Sandy has sure made me grateful for all the things I have. Since it’s Thanksgiving month, I would also like to add that I’m thankful to have received a college education which I’ll be completing at the end of this year. It’s easy to complain about homework and tests and nasty professors but really for any students out there we should just be grateful that we’ve been afforded the opportunity to be in school. There are so many people in this world who will never receive such a gift. What are you thankful for?
Speaking of Thanksgiving, these spinach puffs would make a fabulous snack, appetizer, side dish, or vegetarian dish for T-day. I prefer these over spanakopita any day because let’s face it, puff pastry is way better than filo. Side note, my spell check is trying to tell me to correct spanakopita to “spanking.” For once I’m smarter than spell check!
Taste: Buttery, cheesy, salty (from the feta), and savory.
Texture: Is there any texture better than puff pastry? How about puff pastry and cheese??
Ease: Easy enough, the pastry requires some rolling and cutting but nothing difficult. Plus these can be prepared ahead of time!
Appearance: That shiny golden-brown puff pastry is practically food porn.
Pros: Delicious accompaniment to any meal, can be made ahead of time, T-day appropriate.
Would I make this again? Yes.
Yield: 6 large puffs
1 (10-ounce) package frozen chopped spinach, thawed
1/2 cup crumbled feta cheese
1 small onion, minced
1 garlic glove, minced
1 tablespoon olive oil
1 teaspoon chopped dill (I omitted because I dislike dill)
Kosher salt and freshly ground black pepper
2 large eggs
1 sheet frozen puff pastry (from a 17.3 ounce package), thawed, rolled out into a 12" square, kept chilled
Preheat oven to 400°F. Spray a standard size 6-cup muffin tin with nonstick baking spray.
Squeeze out as much water from the thawed spinach as possible, too much water will make soggy puffs. Mix the spinach with the feta, onion, garlic, olive oil, and dill (if using). Season to taste with salt and pepper. In a small bowl beat the egg to blend before gently stirring into the spinach mixture.
Cut the puff pastry into 3 equal strips. Reserve 1 strip for some other use (such as Nutella Palmiers). Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into the bottom and up the sides, leaving the corners pointing up. Divide the filling evenly among the pastry cups. Fold pastry over filling, pressing the corners together to meet in the center. The pastry cups can be covered and refrigerated up to 3 hours ahead of time.
Beat the remaining egg to blend in a small bowl. Brush the pastry with the egg wash. Bake until the pastry is golden brown and puffed, about 25 minutes. Transfer the muffin tin to a wire rack to let the puffs cool in the tin for 10 minutes. Run a sharp paring knife around the edges of the puffs to loosen before turning the puffs onto the rack to cool slightly before serving.
From Bon Appetit November 2012