Spinach Puff Recipe

For those who adore baked spinach dip, these delightful baked puff pastries are sure to impress. They are filled with a delicious concoction of sautéed onion, garlic, spinach, and cream cheese, all nestled within charming puff pastry cups prepared in a muffin tin.

Ingredients:
Serves 9 Spinach Puffs

• 1 Tbsp. vegetable oil
• 1/3 cup onion, finely diced
• Kosher salt
• 2 cloves garlic, minced
• 4 oz. cream cheese, softened
• 2 eggs, separated
• 1 (10 oz.) package frozen spinach, thawed and thoroughly drained
• 3/4 cup crumbled feta cheese
• 2 Tbsp. fresh dill, chopped
• 2 tsp. lemon zest
• Freshly ground black pepper
• Cooking spray
• All-purpose flour for rolling out puff pastry
• 1 sheet from a (17.3 oz.) package of thawed puff pastry

Instructions:

1. In a medium pan, heat oil over medium heat. Add the chopped onions and season with salt. Sauté, stirring now and then, until they soften, about 4 to 5 minutes. Add the garlic and continue cooking until aromatic, approximately 30 seconds. Remove from heat.
2. In a large mixing bowl, combine cream cheese with one of the eggs. Mix in the onion-garlic blend, spinach, feta, dill, and lemon zest, seasoning with salt and pepper to taste.
3. Lightly spray 9 cups of a muffin tin with cooking spray. On a floured surface, roll out the puff pastry to create a 12” square. Cut it into 9 squares, roughly 4” each. Gently press each pastry square into a greased muffin cup, allowing the corners to drape over the edge. Fill each pastry with around 2½ tablespoons of the spinach mixture. Bring the pastry corners to the center over the filling and pinch to seal. Chill in the refrigerator for 30 minutes or freeze for 15 minutes.
4. While the pastries chill, adjust the oven rack to the middle position and preheat to 400°.
5. In a small bowl, whisk the remaining egg with 1 teaspoon of water, then brush this mixture on the tops of the chilled pastries.
6. Bake until the pastries are puffed and golden brown underneath, approximately 25 minutes. Allow them to cool slightly before carefully removing from the muffin tin. Enjoy warm or at room temperature.

Recipe and images courtesy of Delish.com

Photography: Andrew Bui; Food Styling: Justin Sullivan

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