Saturday, February 1, 2014
Spinach Mushroom Puffs
1 sheet of refrigerator thawed puff pastry.
I box frozen chopped spinach
1 cup chopped mushroom (button or baby bella)
3/4 cup crumbled feta cheese
2 tbsp. finely chopped onions
salt and pepper to taste
1 tbsp. freshly chopped parsley
1 tsp. dried dill
pinch of nutmeg
1 tsp. lemon juice
Thaw the frozen chopped spinach and squeeze as dry as you can. Put in a bowl. Heat oven to 400F. Sauté the chopped mushrooms in some evoo and set aside to cool. Roll out the dough and cut into 9-12 squares. Place the squares into prepared muffin tins making sure there is enough to cover the top a little bit after being filled with the spinach mix. Combine all remaining ingredients in a bowl with ONE of the eggs (slightly beaten) and stir to mix thoroughly. Divide the mixture among the pastry lined muffin tins. Fold over the corners of the pastry squares and paint the tops with the remaining egg beaten with 1 tbsp very cold water.
Bake in the preheated oven for 20-25 minutes. Serve hot.
This recipe is one of those which could easily be customized. Exchange the mushrooms for roasted pine or walnuts, or even bacon.