spinach puffs

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remember my lament last month about being so sick of the all-i-eat-for-breakfast-overnight-oats. not to bad mouth the oats, they’re really tasty and so easy to make. but man, it gets old after a few months. even after seeping your almond milk in lavender or adding nuts on top, there’s only so much you can change.

i first made these last month as an attempt to mix up my breakfast routine and it worked out great! it requires more prep than the oats, but it can all be done in one foul swoop on a sunday night. three of these constitutes breakfast but i prefer to round it out with two plus a piece of fruit.

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what we’re essentially making is mini easy spanikopita. it’s not quite the same as the spinach mix inside buttery sheets of filo dough but it also doesn’t make you want to tear your hair out and it’s a lot healthier in that it doesn’t call for a stick of butter (or two).

spinach puffsmakes 12

1 medium yellow onion
1 pound spinach
3 eggs
1/2 cup feta cheese
1/4 teaspoon pepper
1/4 teaspoon salt
1 package (or two sheets) puff pastry
1/4 cup parmesan cheese (optional)

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dice onion and place in an oiled medium-size saucepan over medium heat. cook until onions are translucent, about 10 minutes. add spinach, a hand full at a time, and cook until juice begins to release from spinach. set aside to cool.

while cooling, cut the pastry sheets into squares and place them so they sit as crust in your lined cupcake tin.

when cooled, squeeze as much juice as you can out of the spinach onion mixture and place in a mixing bowl. (you can do this with your hands or preferably with a cheesecloth.)

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add feta, salt, pepper, and eggs and mix well. scoop into the puff pastry and top with parmesan cheese (optional).

(you will have extra puff pastry. i bake these in the cupcake tin weighed down with beans for a shell to eat ice cream or berries.)

bake at 350 for 25 minutes. cool on cooling rack at least 5 minutes before eating.

these are good warm as appetizers or cold while running to the bus in the morning.

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