In a mixing bowl, combine the cream cheese, cooked spinach, and garlic. Season with salt and pepper to taste.
Place a spoonful of the spinach mixture in the center of each puff pastry square.
Fold the pastry over the filling to form a triangle or rectangle. Press the edges together to seal.
Brush the top of each puff with the beaten egg for a golden finish.
Bake for 15-20 minutes, or until the puffs are golden and puffed up.
Let them cool slightly before serving.
Serving and Storage Tips:
Serve warm as an appetizer or snack with a dipping sauce like ranch or marinara.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crispy finish.
Variations:
Cheese Lover’s Version: Add shredded mozzarella or Parmesan to the cream cheese mixture for extra cheesy goodness.
Vegan Version: Use a plant-based cream cheese and a vegan puff pastry.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the spinach mixture.
FAQ:
Can I use frozen spinach?
Yes! Thaw and drain frozen spinach thoroughly before using it in the recipe.
Can I prepare these ahead of time?
Absolutely! You can assemble the puffs ahead of time and store them in the fridge for up to 24 hours before baking.
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