Last night for dinner, I made three different comforting dishes to create our dinner. The “main” was Jamie Oliver’s Celeriac Boulangère, that I added probably 1/2 cup of grated parmesan to…because it felt right. It turned out well:
The second was a 5 Ingredient Corn Casserole that I love. This recipe is perfect.
And these Spinach and Feta Puff Muffins (I know it’s a terrible name–but I don’t really know what to call them). This recipe makes eight, and the leftovers make an excellent breakfast.
SPINACH AND FETA PUFF MUFFINS
- 1 Bunch of Spinach
- 1/4 Onion, finely diced
- 2-3 Cloves of Garlic
- 2 Tablespoons Olive Oil
- 4 oz Crumbled Feta
- 1/2 Teaspoon Dried Dill
- 1/2 Teaspoon Red Pepper Flakes (Although I might try a little more next time)
- Salt and pepper to taste
- 1 Egg, lightly beaten
- 1 (additional) Egg mixed with a teaspoon of water for Egg Wash
- 2 Sheets Puff Pastry
Preheat the oven to 400 degrees. De-stem and clean the bunch of spinach, and give it a rough chop. If you want to save time, you could use frozen, however any time I see “frozen spinach” in a recipe, I replace it with fresh because I don’t like the texture of frozen spinach. But if you use frozen, press out as much liquid as you can.
Heat the oil in a skillet, and add the onion once hot. Allow to cook for a two minutes and add the garlic, dill, red pepper flakes, and a little bit of salt and pepper. Once the onions are soft, after about five minutes, add the spinach and cook until wilted. Set aside and allow to cool.
Mix in the feta, and taste. Adjust seasoning if needed. Mix in the lightly beaten egg.
Cut each sheet of puff pastry into 4 equal squares. Grease a muffin tin and place the puff pastry into the tin, pressing into the corners. Spoon an eighth of the mixture into each puff shell.
Fold the corners over the mixture to create a mostly encased puff, and brush a little egg wash over the top.
Bake at 400 degrees for about 20 minutes or until golden brown.
Delicious. These were my husband’s favorite part of the meal.