WEEKDAYS 1e|12c|p

Spinach and Feta Puffs

The Chew
|
Servings: 6
|
easy
|
30 to 45 min

A tasty Thanksgiving app the family will love!


  • Ingredients
  • step-by-step directions
Ingredients
Spinach and Feta Puffs
  • 1 (10-ounce) box frozen chopped spinach (thawed, drained of excess water)
  • 3/4 cup feta (crumbled)
  • 1 large shallot (peeled, minced)
  • 2 cloves garlic (peeled, minced)
  • 2 tablespoons dill (chopped)
  • 2 tablespoons scallions (chopped)
  • 2 large eggs (divided)
  • 1/4 cup all-purpose flour (for dusting)
  • 1 sheet frozen puff pastry (thawed)
  • Kosher salt and freshly ground pepper (to taste)
Directions
  • Preheat the oven to 400º F. Grease a muffin tin with nonstick cooking spray.
  • In a medium bowl, add spinach, feta, shallot, garlic, dill and scallions. Stir to combine and season to taste.
  • In a small bowl, beat one egg and fold into the spinach mixture. Set aside.
  • On a floured work surface, roll out the puff pastry to a 12 x 8-inch rectangle. Cut into six, 4-inch squares.
  • Place one square in each muffin cup, pressing down on the bottom and leaving the sides hanging over the cup. Repeat with remaining pastry squares. Divide the spinach mixture evenly among the muffin cups. Fold the overhanging pastry over the filling, allowing the ends to meet in the center. Press together to seal.
  • In a small bowl, beat the remaining egg with 1 tablespoon of water to form an egg wash. Using a pastry brush, brush the egg wash over the tops of the spinach puffs. Transfer to the oven and bake until golden brown and puffed, about 20-25 minutes. Remove from oven and let cool slightly in the pan, about 5 minutes. Transfer to platter and serve.

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