½ cup onion, chopped
1 package spinach, thawed, squeezed dry
Vermont Creamery Classic Goat Cheese
¼ cup cilantro, chopped
¼ cup green onions, chopped
1 ¼ teaspoon minced garlic
½ teaspoon Kosher salt
¼ teaspoon pepper
1 sheet frozen puff pastry, thawed, rolled to 14x12 inches
1 egg, beaten with 1 tablespoon water
- Heat oven to 400º
- Spray 12-cup muffin pan with no-stick cooking spray; set aside
- Mix all Filling ingredients in medium bowl until well combined
- Unfold puff pastry on lightly floured surface.
- Roll puff pastry to 12x12 inches; cut into 12 (4x3-inch) rectangles. Press puff pastry rectangle into each prepared muffin cup. Divide filling evenly among cups. Bring corners of pastry together, overlapping in center. Brush tops with beaten egg mixture. Bake 20-25 minutes or until pastry is golden brown. Cool 5 minutes. Loosen edges and remove from pan. Serve warm or at room temperature.