Spinach puff pastry cups are sure to be a crowd pleaser. You’ll want them whether you have a party planned or not! And if you ask me, they make a great breakfast too.

In this recipe, spinach and feta are bundled in tiny puff-pastry packages. 1 package (10-ounce) frozen chopped spinach, thawed. 1/2 cup crumbled feta. 1/4 cup shredded mozzarella cheese.

Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture. Step 2. Cut puff pastry into 3 equal strips.

Preheat the oven to 400°F. Grease a 24-cup mini muffin pan with butter. In a small skillet, melt the butter over medium heat. Add the garlic and shallot and cook until fragrant, about 1 minute ...

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) ...

Crispy, golden puff pastry wrapped around a creamy spinach filling might sound fancy, but spinach puff pastry is actually one of the easiest appetizers you can throw together. Each flaky, bite-sized ...

Reggiano cheese and spinach. The recipe makes about 36 puffs and they are fine to keep at room temperature for one day. If you know that they will not all be eaten right away, you should freeze them.

Bake the spinach cups until puffed and golden, 25 to 30 minutes. Allow to cool for 5 minutes before carefully removing the puffs from the pan. Serve warm or at room temperature.