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November 10 2016 @ 06:00 am
Thankful Day 10: No More Politics... Spinach Puffs  
Right now I'm very grateful the election is over. I doubt I'm happy about the winner but then it was a crap shoot anyway. This year our US politics has been chalked full of the worst candidates you can imagine. And I can say I didn't vote for whoever won because in our society we are tricked into believing you need to vote for the Democrat or the Republican when there are several other parties and choices on the ballot. It feels like we are sheep. When you tell people this they think you waste your vote if you don't vote for the Dem or Rep. Personally, I think it is a wasted vote if you say you are going to pick the one you hate the least because what kind of a choice is that?

Okay okay okay... no more politics.

Spinach Puffs seem the ideal things to share because they are full of hot air like our politicians. That and cheese makes me feel better kind of like chocolate.

Needed
1 10oz package frozen chopped spinach, thawed
1/2 cup crumbled feta (there is the cheese)
1/4 cup finely chopped scallions
1 tablespoon olive oil
1 teaspoon chopped fresh dill or parsley
1 teaspoon garlic, pressed
Salt and Pepper to taste
2 large eggs, separated
1-2 sheets frozen puff pastry, thawed by still cold (leave it in the fridge to thaw)

Make It

  1. Press the thawed spinach against a strainer with your hands until all of the water is out – you want to get as much out as possible so you don’t have a soggy filling

  2. Mix the spinach, feta, scallions, olive oil, dill/parsley, garlic and some salt and pepper – taste the mixture and adjust the seasonings as you please

  3. Beat one of the eggs in a small bowl and then fold it into the spinach mixture

  4. Roll out the defrosted puff pastry dough on a floured surface and cut it into approximately 12-16 squares if you’re planning on using mini muffin tins (this takes a little trial and error to get the right size)

  5. Place a square of dough into the muffin tin, push it against the sides and leave the corners draped over the edge – then spoon some of the spinach mixture into the center and fold the corners of the dough over the filling and pinch them together in the center

  6. Once you’ve used up all of the filling, beat the remaining egg with a tbsp of water and brush the tops of the puff pastry with the egg wash and bake at 400°F until the pastry is golden and puffed – approximately 20 minutes

  7. Run a sharp knife around the edges of the pan to loosen and turn them out onto a rack to cool a bit before serving

  8. If you’re planning on serving these at a later date, do not brush with egg wash and just freeze them in the muffin tins wrapped tightly in plastic wrap and then aluminum foil. If you want to remove them from the pans, freeze them first and then pop them out once frozen and store them in plastic freezer bags. Just don’t forget to brush them with the egg wash before baking them!




What are you grateful for today?

 
 
 

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Angelserenitysangel on November 10th, 2016 06:57 pm (UTC)
I adore the combination of feta and spinach! Will definitely save this recipe and give it a try some time! Yum!

Love the gif!
Jill aka Jo: 100: Lincoln & Octaviasireesanwar on November 14th, 2016 11:06 pm (UTC)
I love feta so much. Armenians love it though it is a Greek thing but it is usually parred with spinach in this family so... yummy! This also seems like a easy appetizer to make for a party. I love multifunction recipes.

I had to use that gif.
Angelserenitysangel on November 17th, 2016 06:09 pm (UTC)
Easy multifunction recipes are always a win, especially if they are yummy :)
Jill aka Josireesanwar on December 2nd, 2016 01:26 am (UTC)
So true.