Spinach Puffs

This Thanksgiving I wanted to make something different for rolls. Normally I make corn bread. Browsing on the internet I found something different on Bon Apetit test kitchen. Spinach Puffs! It is similar to spanakopita, only this is like a muffin instead of triangles. It was an easy recipe to follow and quick to make.


Ingredients:

2 10-ounce package frozen chopped spinach
1 cup crumbled feta
1/2 cup minced onion
2 tablespoon olive oil
2 teaspoon chopped dill
2 teaspoon minced garlic
salt and freshly ground black pepper to taste
3 large eggs
2 sheet frozen puff pastry(from a 17.3-ounces package), thawed, rolled out to a 12"square, kept chilled
Standard 6-cup muffin pan

Method:

1. Using your hands, squeeze spinach until dry, forcing out as much water as possible.
2. Mix spinach and next 5 ingredients in a medium bowl. Season with salt and pepper. In a small bowl, beat 2 eggs to blend and fold into spinach mixture.
3. cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares.
4. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up.

5. Divide filling among cups.

6. Fold pastry over filling, pressing corners together to meet in center.

7. Preheat oven to 400^F. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash. Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Turn out puffs onto rack to cool slightly before serving.

Notes:

Spinach puffs can be assembled 3 hours ahead. Cover them and chill until baking.
Egg wash is optional. It gives pastry an nice sheen.
I used egg substitute instead of eggs in this recipe.