Monday, July 24, 2006

Spinach and Feta Mini Puff Bites

spinach and feta mini puff pastry bites

My friends and I got together on Friday to celebrate Matthew's 33rd birthday. For the occassion, I made some super simple and delicious hors d'ouvres like these spinach and feta puffs. I like using the puff pastry dough rather than the phyllo dough because it cut my time in half and I didn't have to worry about the phyllo drying out. This recipe makes between 36 and 40 mini-bites.

INGREDIENTS (makes about 36 mini-puffs)

  • 1 (10-ounce) package frozen spinach
  • 1/4-pound firm feta cheese, coarsely crumbled
  • 2 cloves garlic, pressed
  • About 20 grinds black pepper
  • Small dash nutmeg
  • Flour, for dusting
  • 1 (10 by 9.5-inch) piece of packaged puff pastry

Preheat the oven to 375 degrees F.

Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.

Flour a clean, dry countertop or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.

roll out the dough

Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half.

fill each square with a tablespoon of filling

Dip a finger into the water and moisten the edges of the top half with water.

fold opposite ends of square

Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.

then the other opposite ends of the puff and seal

Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.

Recipe courtesy of Good Deal with Dave Lieberman

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