Ingredients
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Puff Pastry: 1 sheet (thawed according to package directions)
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Fresh Spinach: 2 cups, finely chopped
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Feta Cheese: ½ cup, crumbled
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Cream Cheese: 2 tablespoons (softened)
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Garlic: 1 clove, minced
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Green Onions: 2, thinly sliced
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Egg: 1 large (for egg wash)
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Seasoning: A pinch of salt, black pepper, and dried oregano
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Optional: Sesame seeds or red pepper flakes for topping
Instructions
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Prepare the Oven and Tin: Preheat your oven to 200°C (400°F). Lightly grease a standard muffin tin or a mini-muffin tin with butter or non-stick spray.
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Sauté the Greens: In a small pan over medium heat, sauté the minced garlic and chopped spinach until the spinach has completely wilted. Crucial step: Place the cooked spinach in a fine-mesh strainer or paper towel and squeeze out as much liquid as possible. Excess moisture will make the pastry soggy.
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Mix the Filling: In a medium bowl, combine the drained spinach, crumbled feta, softened cream cheese, green onions, and oregano. Season with a small amount of salt (feta is already quite salty) and plenty of black pepper. Mix until well combined.
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Cut the Pastry: Unroll your puff pastry sheet on a lightly floured surface. Cut the sheet into even squares (usually 9 or 12 depending on the size of your tin).
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Assemble: Place each pastry square into a muffin cup, pressing down gently so the corners hang over the edges. Spoon about 1–2 tablespoons of the spinach mixture into the center of each square. Fold the corners of the pastry slightly inward toward the center.
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The Finishing Touch: Whisk the egg with a teaspoon of water and brush the exposed pastry edges. This ensures a beautiful golden-brown finish. Sprinkle with sesame seeds if desired.
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Bake: Place in the oven for 15–18 minutes, or until the pastry is puffed and deeply golden.
Serving Suggestion
Allow the bites to cool in the tin for 5 minutes before removing. They are best served warm, but they can be reheated in an oven or air fryer to maintain that signature crunch. Enjoy!