These savory little bites make a good addition to an appetizer spread or as hot passed hors d’oeuvres at a party. They are much easier to make if you use storebought puff pastry, but if you want to give it a shot, you can make your own using Tish Boyle’s quick puff recipe.
Makes 15- 20 pieces
- 1 sheet store-bought puff pastry, defrosted
- 1 cup (118 grams) crumbled feta cheese
- 1 scallion, minced
- 2 garlic cloves, minced
- 1 large egg
- 10 ounces (284 grams) frozen spinach, defrosted and squeezed dry
- Cracked pepper as needed
- Unroll the puff pastry sheet on a work surface, lightly dusted with flour. Roll out to connect the seams and to slightly thin it out, to about a 11-by-13-inch rectangle.
- In a medium mixing bowl, combine the feta, scallion, garlic, and egg.
- Spread the mixture as evenly as possible on the puff pastry, leaving about a ½-inch border on all sides. Sprinkle the spinach over the top and press the mixture down lightly with your hands.
- Starting on one of the long ends, gently roll the dough towards the center, as tightly as possible. Repeat on the other side. Cover with plastic wrap and chill in the refrigerator for about an hour or in the freezer for about 30 minutes or until firm.
- Preheat the oven to 400°F and line sheet pans with parchment paper.
- Remove the rolled dough and using a sharp, serrated knife, cut into ¼-inch slices. Lay them flat on the sheet pans and grind pepper over the top, to taste.
- Bake for 15 minutes or until golden brown on the bottom and edges. Cool slightly and serve warm or at room temperature. They are best served the same day as they are made.