Description
These Spinach Puff Pastry Bites are delightful, savory appetizers featuring a flaky puff pastry filled with a flavorful mixture of sautéed spinach, onions, garlic, fresh parsley, and a blend of feta and Parmesan cheeses. Perfectly seasoned and baked to golden perfection, they make an impressive treat for parties, snacks, or light meals.
Ingredients
Scale
Spinach 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)
Puff Pastry
- 1 (10×15-inch) sheet puff pastry, thawed if frozen
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 and set aside.
- Prepare Spinach: Ensure the frozen spinach is completely thawed. Use a clean kitchen towel or paper towels to squeeze out as much liquid as possible to prevent soggy filling.
- Sauté Vegetables and Spinach: Melt butter in a large saucepan over medium-high heat until bubbly. Add diced onion, minced garlic, and the drained spinach. Sauté for about 3-5 minutes until most of the moisture evaporates. Remove from heat and let it cool for 5 minutes.
- Mix Filling Ingredients: In a large mixing bowl, combine the cooled spinach mixture with fresh parsley, crumbled feta, grated Parmesan, one egg, salt, and pepper. Stir well until evenly combined. Chill the mixture in the fridge for 10 minutes to firm up.
- Prepare Puff Pastry: Lightly flour a clean surface. Roll out the thawed puff pastry sheet and cut it into 12 equal rectangles (approximately 3 by 4 inches each) by making 3 vertical cuts and 2 horizontal cuts.
- Fill Puff Pastry Cups: Press one pastry rectangle into each cup of the prepared muffin pan. Spoon about 2 tablespoons of the spinach filling into each pastry cup. Fold the four corners of each pastry rectangle towards the center and pinch gently to seal, leaving some filling visible.
- Apply Egg Wash: Beat the remaining egg in a small bowl with a fork. Brush this egg wash evenly over the tops of each filled and folded puff pastry bite to create a beautiful golden finish when baked.
- Bake: Place the muffin pan in the preheated oven and bake for 25-30 minutes or until the puffs are risen, flaky, and golden brown on top.
- Cool and Serve: Remove from the oven and allow the puffs to cool for 5 minutes. Use a silicone spatula or knife to gently loosen each puff from the pan. Serve warm or at room temperature.
Notes
- Make sure to thoroughly drain and squeeze the spinach to avoid excess moisture that can make the pastry soggy.
- Feel free to substitute fresh spinach if desired, but adjust cooking time and moisture content accordingly.
- If you prefer a stronger cheese flavor, increase the amount of feta or Parmesan slightly.
- These bites can be made ahead and reheated in the oven for a few minutes before serving.
- For a dairy-free version, substitute cheeses with vegan alternatives.
