LR Experimental

Spinach Puffs

Name: Spinach Puffs
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 2 servings
Ingredients: 1 tbsp. salted butter, plus more for the muffin pan; 2 garlic cloves, finely chopped; 1 shallot, finely chopped; 1 (10-oz.) package frozen chopped spinach, thawed; 4 oz. cream cheese, cubed and at room temperature; 2 large eggs; 1/2 c. crumbled feta (about 2 oz.); 2 tbsp. fresh dill or flat-leaf parsley, chopped; 2 tsp. lemon zest; 1/2 tsp. kosher salt; 1/2 tsp. black pepper; All-purpose flour, for dusting; 1/2 (17.3-oz.) package puff pastry (1 sheet), thawed; 1/4 c. grated parmesan cheese (about 1 oz.)

2 servings

servings

25 minutes

active time

1 hour 20 minutes

total time

Start Cooking

Ingredients

1 tbsp. salted butter, plus more for the muffin pan

2 garlic cloves, finely chopped

1 shallot, finely chopped

1 (10-oz.) package frozen chopped spinach, thawed

4 oz. cream cheese, cubed and at room temperature

2 large eggs

1/2 c. crumbled feta (about 2 oz.)

2 tbsp. fresh dill or flat-leaf parsley, chopped

2 tsp. lemon zest

1/2 tsp. kosher salt

1/2 tsp. black pepper

All-purpose flour, for dusting

1/2 (17.3-oz.) package puff pastry (1 sheet), thawed

1/4 c. grated parmesan cheese (about 1 oz.)

Directions

Preheat the oven to 400°F. Grease a 24-cup mini muffin pan with butter.

In a small skillet, melt the butter over medium heat. Add the garlic and shallot and cook until fragrant, about 1 minute. Spoon the mixture into a large bowl and allow to cool for at least 5 minutes.

Squeeze as much water as possible from the spinach (putting it in a clean kitchen towel and twisting it into a tight bundle works well). Transfer the spinach to a cutting board and finely chop.

Add the cream cheese and 1 egg to the shallot mixture, and use a fork to mash everything together until mostly smooth. Stir in the feta, dill, lemon zest, salt, pepper, and spinach.

On a lightly floured surface, roll the puff pastry sheet into a 10-by-15-inch rectangle. Using a sharp knife, cut into 24 squares (2 ½ inches each; cut into 4 strips on the 10-inch side and 6 strips on the 15-inch side).

Gently press the puff pastry squares into the prepared muffin cups, letting the corners hang over the sides. Fill each cup with about 2 teaspoons filling and sprinkle with the parmesan. Beat the remaining egg in a small bowl and brush the corners of the pastry with the egg wash. Refrigerate for 30 minutes or freeze for 15 minutes.

Bake the spinach cups until puffed and golden, 25 to 30 minutes. Allow to cool for 5 minutes before carefully removing the puffs from the pan. Serve warm or at room temperature.

Nutrition

Serving Size

Calories

Total Fat

4 g

Saturated Fat

2 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

24 mg

Sodium

78 mg

Total Carbohydrate

2 g

Dietary Fiber

0 g

Total Sugars

0 g

Protein

2 g