Baked pastry puffs stuffed with a cream cheese, feta, bacon and spinach filling. They’re baked in a muffin pan like little packages where the pastry bakes up all flaky and tender with a delectable gift in the center.
These are great appetizers that you can put together ahead of time and bake off as needed. Or you can make them just because, like I did, and eat them for every meal and all the hours in between.
They can be served like a side or packed up for a picnic or potluck, although I think they’re best served warm.
Baked pastry puffs stuffed with a cream cheese, feta, bacon and spinach filling.
- Preheat oven to 400 degrees F. Grease 9 round or square cups in a muffin pan.
- Briefly microwave the cream cheese - about 20 seconds or longer if needed until it's soft and melted but not steaming hot. Mix the egg, oil and dill into it until well combined - the cream cheese may not be smooth and that's ok.
- In a separate bowl add the spinach, feta and bacon. Pour the cream cheese mixture over top, season it with salt and pepper (about 1/2 teaspoon salt and 1/8 teaspoon pepper) then use a fork to combine it together.
- Line the muffin pan with the pastry squares, stretching them out a little if needed, press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together.
- Lightly brush with the melted butter. Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.
Adapted from Bon Appetit
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