Serving: 12 puffs
Ingredients
1. Frozen Chopped Spinach - 14.5 oz package
2. 2 Puff Pastry Sheets - 17.3 oz package
3. 2 Eggs
4. 1/4 cup of Minced Onions
5. 2 tablespoons of Olive Oil
6. 1 teaspoon of Crushed Garlic
7. All Purpose Seasoning to taste (I used Emeril's Original Essence)
Directions
1. Pre-heat oven to 400 degrees
2. Squeeze all of the water out of the spinach in order to prevent soggy puffs.
3. In a mixing bowl, stir spinach, minced onions, olive oil, and crushed garlic.
4. Season to taste with your all purpose seasoning.
5. Mix in 1 egg.
6. Spray your 12 muffin cup tin (or lightly dab with olive oil) to prevent puffs from sticking.
7. Slice your puff pastry into squares and place inside each muffin cup allowing the corners to stick up.
8. Fill each cup with spinach mixture.
9. Fold over the puff pastry ends.
10. Beat second egg in a bowl and brush on top of the puff pastry to give a nice gloss.
11. Put spinach puffs in the oven for 25 minutes.
~Happy Thanksgiving~
3. In a mixing bowl, stir spinach, minced onions, olive oil, and crushed garlic.
4. Season to taste with your all purpose seasoning.
5. Mix in 1 egg.
6. Spray your 12 muffin cup tin (or lightly dab with olive oil) to prevent puffs from sticking.
7. Slice your puff pastry into squares and place inside each muffin cup allowing the corners to stick up.
8. Fill each cup with spinach mixture.
9. Fold over the puff pastry ends.
10. Beat second egg in a bowl and brush on top of the puff pastry to give a nice gloss.
11. Put spinach puffs in the oven for 25 minutes.
~Happy Thanksgiving~
