Spinach and cheese puff pastry cups are best eaten warm out of the oven, but they can be made ahead and enjoyed at room temperature or reheated. Refrigerate any leftovers in an airtight container ...

Add the cream cheese and 1 egg to the shallot mixture, and use a fork to mash everything together until mostly smooth. Stir in the feta, dill, lemon zest, salt, pepper, and spinach.

Add cream cheese, feta, lemon zest, spinach, and other ingredients to the butter mixture, mashing everything together “until mostly smooth,” then fill the pastry cups.

A few scratches of fresh nutmeg . Salt and pepper. 1 sheet frozen puff pastry, thawed. 3 eggs, beaten . ½ cup crumbled feta. ½ cup chopped herbs . ¼ cup chopped sundried tomatoes (optional) ...

Repeat with remaining puff pastry and filling to create 4 logs. Transfer rolls to a parchment-lined baking sheet and freeze 20 minutes. Arrange a rack in center of oven; preheat to 425°.

Swap options: Use kale or mustard greens in pace of the spinach. Add in fresh herbs like dill or mint, or chile flakes for a bit of heat. Add chopped cooked bacon to the filling.