Description
Delightful Spinach Puff Pastry Bites featuring a savory blend of sautéed spinach, onions, garlic, feta, and Parmesan cheeses wrapped in flaky puff pastry. Perfect as an appetizer or snack, these bites are baked to golden perfection with an egg wash glaze for a beautiful shine and crisp finish.
Ingredients
Filling
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups frozen chopped spinach (about 10 ounces), thawed and drained
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup Parmesan cheese, grated
- 2 large eggs, divided (one for filling, one for egg wash)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Pastry
- 1 (10×15-inch) sheet puff pastry, thawed if frozen
- Cooking spray or butter, for greasing muffin pan
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin pan with cooking spray or butter to prevent sticking, then set it aside.
- Drain spinach: Fully thaw the frozen spinach, then squeeze out excess water using a clean kitchen towel or paper towels to avoid soggy filling.
- Sauté vegetables and spinach: Heat butter in a large saucepan over medium-high heat until bubbly. Add diced onion, minced garlic, and the drained spinach. Cook for about 3-5 minutes, stirring occasionally, until most of the moisture evaporates. Remove from heat and cool for 5 minutes.
- Mix filling: In a large mixing bowl, combine the cooled spinach mixture, chopped parsley, crumbled feta, grated Parmesan, one beaten egg, salt, and pepper. Stir until all ingredients are evenly incorporated. Chill this filling in the refrigerator for 10 minutes to firm up slightly.
- Prepare puff pastry: On a lightly floured surface, lay out the thawed puff pastry sheet. Cut it into 12 equal rectangles approximately 3 by 4 inches by making 3 vertical and 2 horizontal cuts.
- Assemble bites: Gently press one pastry rectangle into each muffin cup. Spoon about 2 tablespoons of the chilled spinach filling into each pastry-lined cup. Fold the four corners of the pastry toward the center, lightly pinching them together but leaving some filling visible.
- Apply egg wash: Beat the remaining egg in a small bowl with a fork. Using a brush, evenly coat the tops of each puff pastry bite with the egg wash to help them brown beautifully.
- Bake: Place the muffin pan in the preheated oven and bake for 25-30 minutes, or until the puff pastry is puffed up and golden brown.
- Cool and serve: Remove from the oven and allow the puff pastry bites to cool in the pan for 5 minutes. Use a silicone spatula or knife to carefully loosen each bite from the pan. Serve warm or at room temperature.
Notes
- Ensure to fully drain the thawed spinach to prevent the pastry from becoming soggy.
- You can substitute fresh spinach, but sauté it first and drain excess liquid before mixing.
- For a milder flavor, reduce the amount of garlic or cheese to your preference.
- These bites can be made ahead and reheated in the oven to retain their crispiness.
- Feel free to add other herbs like dill or chives for extra flavor.
