Step 1Preheat the oven to 400°F. Grease a 24-cup mini muffin pan with butter.

Step 2In a small skillet, melt the butter over medium heat. Add the garlic and shallot and cook until fragrant, about 1 minute. Spoon the mixture into a large bowl and allow to cool for at least 5 minutes.

Step 3Squeeze as much water as possible from the spinach (putting it in a clean kitchen towel and twisting it into a tight bundle works well). Transfer the spinach to a cutting board and finely chop.

Step 4Add the cream cheese and 1 egg to the shallot mixture, and use a fork to mash everything together until mostly smooth. Stir in the feta, dill, lemon zest, salt, pepper, and spinach.

Step 5On a lightly floured surface, roll the puff pastry sheet into a 10-by-15-inch rectangle. Using a sharp knife, cut into 24 squares (2 ½ inches each; cut into 4 strips on the 10-inch side and 6 strips on the 15-inch side).

Step 6Gently press the puff pastry squares into the prepared muffin cups, letting the corners hang over the sides. Fill each cup with about 2 teaspoons filling and sprinkle with the parmesan. Beat the remaining egg in a small bowl and brush the corners of the pastry with the egg wash. Refrigerate for 30 minutes or freeze for 15 minutes.

Step 7Bake the spinach cups until puffed and golden, 25 to 30 minutes. Allow to cool for 5 minutes before carefully removing the puffs from the pan. Serve warm or at room temperature.

Spinach Puffs

Ingredients

Directions

Appetizers