Description
These Spinach Puff Pastry Bites are savory, cheesy appetizers featuring a flaky puff pastry filled with a flavorful blend of spinach, onions, garlic, feta, and Parmesan cheeses. Perfect for parties or a tasty snack, they bake to golden perfection and are easy to prepare using fresh and simple ingredients.
Ingredients
Scale
Filling
- 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)
Pastry & Finish
- 1 (10×15-inch) sheet puff pastry, thawed if frozen
- 1 large egg, for egg wash
Instructions
- Preheat and Prepare Pan: Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin pan with cooking spray or butter to prevent sticking.
- Prepare Spinach: Thaw the frozen spinach completely, then squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels to avoid soggy filling.
- Sauté Vegetables: Heat butter in a large saucepan over medium-high heat until bubbly. Add diced onion, minced garlic, and thawed spinach. Sauté for 3-5 minutes until most moisture has evaporated. Remove from heat and let cool for 5 minutes.
- Mix Filling: In a large mixing bowl, combine the cooled spinach mixture with finely chopped parsley, crumbled feta cheese, grated Parmesan, one egg, salt, and black pepper. Mix well until evenly incorporated. Chill the mixture in the refrigerator for 10 minutes to firm up.
- Cut Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet. Cut it into 12 equal rectangles (approximately 3×4 inches each) by making three vertical and two horizontal cuts.
- Fill Pastry Cups: Gently press one pastry rectangle into each muffin cup, forming a cup shape. Spoon about 2 tablespoons of the spinach filling into each pastry cup. Fold the four corners of the pastry towards 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 the egg wash evenly over the tops of each puff pastry bite to enhance browning and give a shiny finish.
- Bake: Place the muffin pan in the preheated oven and bake for 25-30 minutes or until the pastry is puffed up and golden brown.
- Cool and Serve: Remove the pan from the oven and let the bites cool for 5 minutes. Carefully loosen each puff from the pan using a silicone spatula or knife. Serve warm or at room temperature.
Notes
- Ensure all excess moisture is removed from spinach to prevent soggy pastry.
- Puff pastry must be thawed before cutting and baking for best results.
- You can substitute fresh spinach (blanched and chopped) for frozen if preferred.
- Feel free to add a pinch of nutmeg or red pepper flakes for additional flavor.
- These bites can be made ahead and reheated in the oven before serving.
