1 package frozen puff pastry, thawed in the fridge overnight
2 tablespoons olive oil
2 medium onions, finely diced
3/4 pound spinach, chopped (I used Swiss Chard.)
1 cup water
2 large cloves garlic, minced
3/4 teaspoon dried dill
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
2 large eggs, plus 1 large egg yolk, beaten together
3 ounces feta cheese, crumbled
2 tablespoons pine nuts
1. Heat oven to 375*F. Cut each sheet of pastry into 12 squares. Stretch squares a bit and pat one into each cup of two mini muffin tins. Cover tins with plastic wrap and refrigerate while making filling.
2. Heat oil in large skillet over medium heat. Add onion and cook until tender and starting to brown, about 15 minutes. Increase heat to medium-high and add spinach and water. Cover skillet and cook 8 minutes, stirring occasionally.
3. Decrease heat to medium and stir in garlic, dill, pepper flakes, salt and pepper, and cook, uncovered, until very tender, about 10 minutes, stirring occasionally. Stir in lemon juice and remove from heat. Cook slightly then stir in eggs, feta, and pine nuts.
4. Spoon spinach mixture evenly into puff pastry cups. Bake until pastries are puffed and golden, about 24 minutes. Serve hot, room temperature, or cold – it’s all good.
This recipe is from An Edible Mosaic. I seem to recall that I served these with Avgolemono on a day when we had company for lunch. Does that mean I made this recipe at Thanksgiving, 4 months ago?! Ack. I’m so far behind. These were really super delicious. Super easy to bring together too!