Spinach Puffs

Ingredients

• 1 teaspoon optional: dill chopped
• 2 large eggs 
• 0.5 cup feta cheese crumbled
• 10 ounce spinach frozen thawed chopped
• 1 teaspoon garlic minced
• 6 servings pepper black freshly ground
• 1 tablespoon olive oil 
• 0.3 cup onion minced
• 1 sheet puff pastry frozen chilled thawed (from a 17.3-ounces package)

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack

Directions

1. Using your hands, squeeze spinach until dry,forcing out as much water as possible (toomuch water will make for a soggy filling;you should have about 2/3 cup well-drainedspinach).
2. Mix spinach and next 5 ingredientsin a medium bowl. Season to taste with saltand pepper. In a small bowl, beat 1 egg toblend; fold into spinach mixture.
3. Cut puff pastry into 3 equal strips.Reserve 1 strip for another use.
4. Cut eachremaining strip into 3 squares for a totalof
5. Place a square in each muffin cup,pressing into bottom and up sides andleaving corners pointing up. Divide fillingamong cups. Fold pastry over filling,pressing corners together to meet in center.DO AHEAD: Spinach puffs can be assembled3 hours ahead. Cover puffs and chill.
6. Preheat oven to 400°F. Beat remaining egg to blend in a smallbowl.
7. Brush pastry with egg wash (this willgive the pastry a nice sheen).
8. Bake untilpastry is golden brown and puffed, about25 minutes.
9. Transfer to a wire rack; let puffscool in pan for 10 minutes. Run a sharpparing knife around pan edges to loosen;turn out puffs onto rack to cool slightlybefore serving.
10. Per serving: 110 calories, 8 g fat, 2 g fiber
11. Bon Appétit