Here is a great Greek inspired appetizer without having to work with all the layers of phyllo. Puff pastry squares are filled with kale, caramelized onions, and feta cheese and baked in mini muffin tins to form bite size Spanakopita puffs. The last time I made these, I doubled the recipe to have extra to freeze. They were still all gone by the end of the day!
If you don’t have kale available, spinach is a great substitute. Serve the Spanakopita Puffs with homemade or premade marinara sauce. I liked them best warm from the oven, but they can also be served at room temperature.
Ingredients
1 (1/2 pound) sheet thawed puff pastry
2 tablespoons olive oil
2 medium onions, finely diced
3/4 pound kale, thick centers removed and leaves chopped
1 cup water
2 large garlic cloves, minced
3/4 teaspoon dried dill
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/8 teaspoon salt
1 tablespoon fresh lemon juice
2 large eggs
1 large egg yolk
3 ounces feta cheese, crumbled
http://www.tarasmulticulturaltable.com
