Ingredients
1 10-ounce package frozen chopped spinach, thawed
1/2 cup crumbled blue cheese
1/4 cup minced onion
1 tablespoon olive oil
1 teaspoon chopped dill
1 teaspoon minced garlic
Salt and freshly ground black pepper
2 large eggs
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled
Method
Squeeze the spinach in your hands until dry, forcing out as much water as you can (2/3 cup well-drained spinach). Mix spinach with onions, chopped dill, minced garlic and salt and pepper in a medium sized bowl. In a small bowl, beat 1 egg to blend and fold into spinach mixture.
Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center (Spinach puffs can be assembled 3 hours ahead). Cover puffs and chill.
Preheat oven to 200°C. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 30 minutes. Remove from the oven, brush with more glaze and bake for 10 mins more. Transfer to a wire rack and let puffs cool in pan for 10 minutes. Run a palette knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.
