Description
These Spinach Puff Pastry Bites are delightful, savory appetizers featuring a rich blend of sautéed spinach, onions, garlic, fresh parsley, feta, and Parmesan cheeses wrapped in flaky puff pastry and baked to golden perfection. Perfect for parties or a tasty snack, they combine creamy, cheesy filling with a crisp, buttery crust.
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
- 1 large egg (for filling)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Puff Pastry and Topping
- 1 (10×15-inch) sheet puff pastry, thawed if frozen
- 1 large egg (for egg wash)
- Cooking spray or butter for greasing muffin pan
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin pan with cooking spray or butter and set it aside to prepare for baking.
- Prepare Spinach: Fully thaw the frozen chopped spinach and then squeeze out as much liquid as possible using a clean kitchen towel or paper towels to prevent sogginess in the filling.
- Sauté Vegetables: Heat butter in a large saucepan over medium-high heat until melted and bubbly. Add diced onion, minced garlic, and the squeezed spinach. Sauté the mixture for about 3-5 minutes until most of the moisture has evaporated, then remove from heat and allow it to cool for 5 minutes.
- Mix Filling: In a large mixing bowl, combine the cooled spinach mixture with chopped parsley, crumbled feta cheese, grated Parmesan, one egg, salt, and ground black pepper. Mix thoroughly until all ingredients are evenly incorporated. Chill the filling mixture in the refrigerator for 10 minutes to help it firm up slightly.
- Prepare Puff Pastry: On a lightly floured clean surface, lay out the thawed puff pastry sheet. Cut it into 12 equal rectangles, about 3 by 4 inches each, by making three vertical and two horizontal cuts.
- Assemble Bites: Press one puff pastry rectangle into each cup of the prepared muffin pan, creating a small pastry cup. Spoon approximately 2 tablespoons of the chilled filling into each pastry cup. Fold the four corners of the pastry toward the center of the filling and pinch lightly to seal, leaving some filling visible in the center.
- Apply Egg Wash: Beat the remaining egg in a small bowl with a fork. Using a pastry brush, evenly brush this egg wash over the exposed parts of each sealed puff pastry bite to ensure a beautiful, golden finish when baked.
- Bake: Place the muffin pan in the preheated oven and bake for 25-30 minutes, or until the puff pastry bites have puffed up and turned a golden brown color. Once baked, remove the pan from the oven and let the bites cool for 5 minutes.
- Serve: Carefully loosen each puff pastry bite from the muffin pan using a silicone spatula or knife. Serve the spinach puff pastry bites warm or at room temperature as a perfect appetizer or snack.
Notes
- Be sure to thoroughly drain the spinach to avoid watery filling and soggy pastry.
- Using fresh parsley adds brightness, but you may substitute with fresh dill or basil for a different flavor.
- Feel free to add a pinch of nutmeg or red pepper flakes to the filling for extra warmth or spice.
- Puff pastry must be handled while cold to maintain its flakiness and ease of shaping.
- These bites can be made ahead and refrigerated for a day; reheat in the oven to refresh the crispiness.
