This is adapted from a recipe I found in Bon Appetite. I decided to do a mini version instead. This recipe makes a lot, so unless you are having a big dinner party, I would suggest freezing them. Simply place the cooled puffs on a baking sheet in your freezer overnight and pop them into a ziplock bag. Then simple reheat at 375 for 15 – 20 minutes.
1 10-ounce package frozen chopped spinach, thawed
3/4 c feta, crumbled
1/4 c shallot, minced
1 TBSP olive oil
1 tsp dill, chopped
4 cloves garlic, minced
salt and pepper
2 sheet frozen puff pastry (from a 17.3-ounces package), thawed, rolled out to a 12″ square, kept chilled
Preheat oven to 400.
Using your hands, squeeze spinach until dry, forcing out as much water as possible. Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat eggs to blend; fold into spinach mixture.
Cut puff pastry into 4 equal strips. Cut each remaining strip into 4 squares. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in the center.
Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.