Spinach and Feta Puff Pastry Bites
preheat oven to 425F
- 1/2 package (4 ounces) cream cheese, room temperature
- 1/4 cup mayo
- 1 package chopped fozen spinach, thawed and well drained
- 1/2 cup crumbled feta
- 2 cloves garlic, crushed
- fresh ground pepper to taste
- 1 sheet frozen puff pastry, thawed
Unroll thawed pastry and cut into 25 2x2 inch squares. The pastry I buy (President's Choice) is usually 10x10 so it's quite easy. I always pull out the tape measure just in case. If you can't get the pastry into a square, just cut into 25 relatively even pieces.
Put each square into one well of a mini muffin tin. You'll have one square of pastry leftover. I find I always manage to mangle at least one in the process anyway.
Fill each cup with about a tablespoon of the spinach mixture. I used my trusty tablespoon scoop once again and it made the whole process really quick. At this point you can put them in the fridge until your guests arrive or throw them straight into the oven.
Bake at 425 for about 10-15 minutes until the pastry puffs and is lightly golden. Cool for a few minutes in the pan and enjoy!
This also works really well with prepared dips. I've done it with artichoke dip topped with a little mozzarella cheese. You could also use prepared spinach dip or any other dip you like and would normally serve warm. This technique is one of my go-to, super easy appetizers.
What kind of dip would you bake up in puff pastry?