Preheat oven to 400 degrees. Spray 9 (2-1/2-inch each) muffin cups with nonstick spray; set aside.
Serve these savory bites fresh out of the oven, when the puff pastry is at its flakiest.
Servings and Ingredients
|1 (10-oz.) pkg, Hy-Vee frozen chopped spinach, thawed and well-drained|
|½ c. Soiree crumbled feta cheese|
|¼ c. yellow onion, finely chopped|
|1 tbsp. Gustare Vita olive oil|
|2 clove(s) garlic, minced|
|¼ tsp. dried dill weed|
|2 Hy-Vee large eggs, divided and lightly beaten|
|½ (17.3-oz.) pkg. frozen puff pastry, (1 sheet), thawed|
Things To Grab
- Hy-Vee nonstick cooking spray
- Standard muffin pan
- Medium bowl
- Rolling pin
- Wire cooling rack
Combine spinach, feta cheese, onion, olive oil, garlic, and dill weed in a medium bowl. Fold 1 egg into spinach mixture.
Roll puff pastry on a lightly floured surface into a 12-inch square. Cut pastry into 3 strips. Cut each strip into 3 squares. Place a pastry square in each prepared muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide spinach filling among cups. Fold pastry over filling, pressing corners together to meet in the center. Brush rolls with remaining beaten egg.
Bake for 23 to 28 minutes or until puffed and golden. Cool in pan on a wire cooling rack for 10 minutes. Remove rolls from pan and serve warm.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 50mg
- Sodium: 270mg
- Total Carbohydrates: 12g
- Protein: 5g
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