Spinach Puffs

12 puffs
20 min prep time
45 min total time

Ingredients

Filling

1/2 cup finely chopped onion

1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry

8 ounces Vermont Creamery Goat Cheese

1/4 cup chopped fresh parsley

1/4 cup chopped green onions

1 large egg

1 teaspoon minced garlic

1/2 teaspoon Kosher salt

1/4 teaspoon pepper

Pastry

1 sheet frozen puff pastry, thawed

1 large egg, beaten with 1 tablespoon water

Directions

  • STEP 1

    Heat oven to 400°F. Spray 12-cup muffin pan with no-stick cooking spray; set aside.

  • STEP 2

    Mix all Filling ingredients in medium bowl until well combined.

  • STEP 3

    Unfold puff pastry on lightly floured surface. Roll puff pastry to 14x12 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.