Recipe Library
Spinach Puffs
Creamy spinach and artichoke hearts mingle with tangy feta and herbs inside flaky golden pastry, delivering a savory bite that melts on the tongue with every warm, cheesy mouthful.
- Total
- 1 hr 6 min
- Prep
- 25 min
- Cook
- 41 min
- Serves
- 24
Nutrition per Serving
- Calories
- 150
- Protein
- 5g
- Carbs
- 13g
- Fat
- 10g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 248mg
Ingredients
- 1 tbsp extra-virgin olive oil
- 3/4 cup chopped yellow onion
- 2 large cloves garlic, grated
- 3/4 cup canned chopped artichoke hearts, rinsed
- 8 cup lightly packed baby spinach, coarsely chopped
- 1 cup crumbled feta cheese
- 1 (8 ounce) package reduced-fat cream cheese
- 1/2 cup low-fat plain strained (Greek-style) yogurt
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh herbs (such as dill, parsley and/or chives)
- 1/2 tsp za'atar
- 1/2 tsp ground pepper
- 1 (17.65-ounce) package frozen puff pastry sheets (2 sheets), thawed
- All-purpose flour, for work surface
Instructions
- Preheat oven to 400°F. Coat a 24-cup mini muffin pan with cooking spray.
- Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until tender, about 3 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 30 seconds. Add artichokes; cook, stirring occasionally, until liquid has evaporated, about 1 minute. Add spinach; cook, stirring occasionally, until wilted, 1 to 2 minutes. Transfer the mixture to a large bowl and refrigerate, uncovered, until slightly cooled, about 10 minutes.
- Add feta, cream cheese, yogurt, egg, Parmesan, herbs, za'atar and pepper to the spinach mixture; stir until combined.
- Unfold 1 puff pastry sheet on a lightly floured surface and gently roll into a 9-by-12-inch rectangle. Cut into 12 (3-inch) squares. Gently press 1 pastry square into the bottom of each prepared muffin cup, letting the corners overhang. Repeat with the remaining puff pastry sheet. Divide the spinach mixture evenly among the pastry cups, about 2 tablespoons each.
- Gently stretch the 4 points of each puff pastry square together toward the center so that they cover the filling, then lightly press them together in the middle.
- Bake until puffed and golden, 30 to 35 minutes. Let cool in the pan for 10 minutes, then run a knife carefully around edges to gently loosen each pastry. Transfer to a wire rack and let cool for 10 minutes. Serve warm or at room temperature.