You know you’re onto something when your typically smart-ass brother walks in the door and says, “What smells good?”
I wish I could tell you how they smelled…but I can’t smell anything. My senses are disabled. I’m sick. With what, I don’t know. But when I’m sick, I cook…for other people. I can’t taste a darn thing either.
And yes, I named these. Can you tell?
Their crisp edges and cupcake-size practically beg you to pop them in your mouth. Hence, pop-in-your-mouths are born.
Not having gone to the grocery store, I was put to the task of the thought many of you have had a million times: “What can I make with what I have?”
Being that the spinach and feta jumped out at me, it just seemed like a no brainer, a winning combination. And when you add puff pastry to anything, it just gets better. There’s nothing bad to say about the crusty, flaky bite that puff pastry brings.
Hello, versatility. Need something for a brunch? What about breakfast? Or how about a potluck, light lunch or hors d’oeuvres for a party?
These babies are practically the answer to life’s biggest questions. Well, so maybe I’m exaggerating. But seriously, you can’t say that about many things.
I bet you can’t eat just one.
Spinach Feta Pop-in-Your-Mouths
1/2 pound fresh baby spinach
2 medium onions, diced
1/4 cup heavy cream
2 sheets puff pastry (1 box)
5 ounces feta cheese, crumbled
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Nonstick cooking spray
1/4 teaspoon nutmeg
2 muffin pans
Thaw puff pastry.
Pre-heat oven to 350 degrees F.
Spray muffin pans well with non-stick spray.
Using a pizza cutter, cut puff pastry into 4 inch by 4 inch squares. Gently press squares into each muffin cup. If the pastry breaks or rips, don’t worry. They still turn out fine. Just gently press the pieces together. Set aside.
In a saute pan, heat olive oil over medium heat until shimmering. Add onions and saute until translucent. Add spinach (it looks like a lot, but it cooks way down), sprinkle with salt and pepper, and cover. Cook until spinach is just wilted, stirring occasionally. Set aside and allow to cool.
Meanwhile, crack eggs into a medium bowl. Add heavy cream, nutmeg, a heavy pinch of salt and freshly ground pepper. Whisk together until yolk and whites are combined. Stir in feta cheese. Stir in cooled spinach mixture.
Spoon egg and spinach mixture into each muffin cup about 3/4 full.
Bake for 30 to 35 minutes, or until egg has puffed and browned around the edges, and visible puff pastry has browned.
Allow to cool 10 minutes. Loosen with a sharp knife around the edge of each pop-in-your-mouth if they do not come out easily.
If you’re impatient like me, you can use a hairdryer to thaw your puff pastry. Just make sure to move it around and not keep it in one spot. Who ever said I wasn’t resourceful?