Description
These Spinach Puff Pastry Bites are delightful savory appetizers featuring a buttery puff pastry shell filled with a flavorful mixture of sautéed spinach, onions, garlic, fresh parsley, and a creamy blend of feta and Parmesan cheeses. Perfectly golden and flaky on the outside with a rich, cheesy, and herby filling inside, these bites are ideal for parties, snacks, or a light meal.
Ingredients
Scale
Filling Ingredients
- 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 Oven 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 and set aside.
- Drain Spinach: Ensure the frozen spinach is completely thawed. Squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels to prevent sogginess in the filling.
- Sauté Vegetables and Spinach: Heat butter in a large saucepan over medium-high heat until bubbly. Add diced onion, minced garlic, and drained spinach. Sauté the mixture for 3-5 minutes until most of the moisture evaporates. Remove from heat and let cool for 5 minutes.
- Prepare Filling Mixture: Transfer the sautéed spinach mixture to a large mixing bowl. Add finely chopped parsley, crumbled feta cheese, grated Parmesan cheese, one egg, salt, and pepper. Mix thoroughly until evenly combined. Chill the filling in the refrigerator for 10 minutes to help it firm up.
- Cut Puff Pastry: On a lightly floured clean surface, roll out the thawed puff pastry sheet if necessary. Cut it into 12 equal rectangles approximately 3 by 4 inches each by making 3 vertical and 2 horizontal cuts.
- Assemble Pastry Bites: Press each puff pastry rectangle into a cup of the prepared muffin pan. Spoon about 2 tablespoons of the chilled spinach filling into each pastry cup. Fold the four corners of each pastry rectangle toward the center, pinching lightly to seal while 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 folded tops of each puff pastry bite to ensure a beautiful golden finish during baking.
- Bake: Place the muffin pan in the preheated oven and bake the puffs for 25-30 minutes, or until they are puffed up and golden brown.
- Cool and Serve: Remove from the oven and allow the puff bites to cool for 5 minutes. Use a silicone spatula or knife to gently loosen each puff from the muffin pan. Serve warm or at room temperature.
Notes
- Make sure to thoroughly drain the spinach to avoid soggy pastry shells.
- Chilling the filling helps it set and makes it easier to handle while assembling.
- For a crispier pastry, avoid overcrowding the pan and bake until golden brown.
- These puffs can be made ahead and reheated briefly in the oven before serving.
- Feel free to substitute feta with goat cheese or add nuts like pine nuts for extra texture.
