Ingredients:

  • 1 sheet (approx. 9 oz / 255g) frozen puff pastry, thawed
  • 1 large egg (beaten for egg wash)
  • 10 oz (280g) frozen spinach, thawed and squeezed dry
  • 4 oz (115g) cream cheese, softened
  • ½ cup (60g) feta cheese, crumbled
  • ¼ cup (25g) grated Parmesan cheese
  • 2 cloves (6g) garlic, minced
  • 1 large egg (beaten)
  • ¼ tsp (1.5g) salt
  • ¼ tsp (1g) black pepper
  • 1 pinch (0.1g) ground nutmeg

Instructions:

  1. Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface. Using a pizza cutter, slice the pastry into 24 equal squares. Gently press each square into a greased mini muffin cup, leaving the corners slightly overlapping to create a sturdy wall.
  2. In a medium bowl, combine the softened cream cheese and beaten egg until smooth. Stir in the squeezed-dry spinach, crumbled feta, Parmesan, minced garlic, salt, pepper, and nutmeg. Mix until the spinach is evenly distributed throughout the velvety cheese base.
  3. Spoon approximately 1 tablespoon (15ml) of the filling into each pastry cup. Do not overfill; leave a small gap at the top to allow the pastry to rise without the filling overflowing.
  4. Brush the exposed edges of the pastry with the beaten egg wash. Place in the oven and bake for 18–22 minutes until the crust is mahogany-colored and the centers are set.