I just got back from London, but before I left, I was able to prepare a brand new recipe for y'all! I finally discovered all the vast possibilities of puff pastry. It comes packaged in these neat sheets, bakes quickly, and turns the most simple of appetizers into something impressive. I first discovered this recipe when I needed to come up with a potluck dish in a hurry. I was running out of time but I opened my freezer and found frozen spinach and a couple sheets of puff pastry. I based the filling off of my beloved spinach dip and was able to make 24 bite size appetizers in about half an hour.
- 2 Sheets of Puff Pastry
- 1 package of chopped frozen spinach, thawed
- 1/4 C of Feta
- 1/2 C Mozzarella Cheese, Shredded
- 1 egg, beaten
- 1/2 tsp pepper
- 1/4 tsp salt
- 2 cloves of garlic, minced
- 4 oz cream cheese, softened
- 1 egg, beaten (for brushing on top)
- 1 tbs butter, to grease the muffin tips
1.Preheat oven to 400 degrees
2. Let the puff pastry sheets thaw and spread them out on a floured surface.
3. Once thawed, cut each sheet into 12 sections.
4. Grease mini muffin pan generously.
5. Gently press sectioned puff pastry into muffin pan. There will be some hanging out of the cup but we will use that to seal them up. (See photo above for reference)
4. In a bowl, mix all the ingredients till combined well.
5. Use a cookie scoop or a spoon and place a dollop of the filling in each pastry square. Pinch all the corners together in the middle and brush the tops lightly with the egg wash.
6. Bake in the oven for 20 minutes or till golden brown.
These can be prepared ahead of time! Just keep them in the fridge until you're ready to bake them.