Ingredients

The following ingredients have 4 Servings
  • 1 sheet frozen puff pastry (thawed)
  • 16 oz. frozen chopped spinach
  • 8 oz. feta cheese (finely chopped or crumbled)
  • 1/2 small yellow onion (finely diced (about 1/4 cup))
  • 3 eggs (divided)
  • kosher salt (to taste)
  • black pepper (to taste)

Instruction

  • Preheat oven to 400 degrees F.
  • Unfold puff pastry and lightly roll with a rolling pin to remove seams.
  • Cut the puff pastry into nine square(ish) pieces by cutting into a 3x3 grid.
  • Line 9 muffin pan cups with the puff pastry, pressing down to push it up the sides to completely cover the inside of the cups.
  • Thaw the frozen spinach and drain it of as much water as you can. I do this by putting the frozen spinach in a mesh sieve and running hot water over it until it's defrosted, then pressing down vigorously with a wooden spoon to squeeze the water out.
  • Mix the spinach, feta, onion, 2 eggs, and salt and pepper to taste in a bowl.
  • Fill each pastry lined muffin cup with the spinach mixture (feel free to stuff it very full).
  • Beat the remaining egg very thoroughly in another bowl.
  • Brush the tops and edges of each spinach pie with the egg mixture, until egg is completely used up.
  • Bake for 30 minutes, or until browned on the outside.
  • Allow to cool for five minutes before removing from muffin pan.