CHEESY SPINACH PUFF PASTRY BITES

Cheesy Spinach Puff Pastry Bites image

Provided by Stuart O'Keeffe

Time 1h10m

Yield 9 bites

Number Of Ingredients 13

4 slices bacon, diced
1/2 medium onion, minced
4 cloves garlic, minced
4 cups lightly packed spinach leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup (4 ounces) cream cheese, at room temperature
1/2 cup grated Parmesan
1/2 cup crumbled feta
1 tablespoon chopped chives
All-purpose flour, for dusting
1 package (2 sheets) thawed frozen puff pastry, left at room temperature for 30 minutes

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving the bacon fat in the pan. Set the bacon aside.
Return the skillet to medium-high heat and add the onion. Cook, stirring occasionally, 1 minute. Stir in the garlic. Add the spinach and cook until the spinach is wilted, 2 to 3 minutes. Stir in the salt and pepper and set aside.
Stir 1 egg, the cream cheese, Parmesan, feta and chives together in a large bowl. Stir in the spinach mixture and the bacon. Set aside.
Dust a work surface with flour and roll out the pastry with a rolling pin to smooth out any creases. Cut into 4-inch pieces; you should get about 9 squares. Place the squares on the prepared baking sheet.
In a small bowl, beat the remaining egg together with a splash of water. Using a pastry brush, brush two adjacent sides of each square with the egg wash. Place a heaping tablespoon of filling into the center of the square. Fold the dough over the filling, forming a triangle, and crimp the edges together. Place the bites in the fridge for 10 to 15 minutes. Remove from the fridge and brush the tops with the remaining egg wash. Bake until golden brown and puffed, 15 to 20 minutes. Let cool 5 to 10 minutes before eating.