Ingredients
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1/2 Pound Fresh Baby Spinach
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2 Medium OnionDiced
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7 Eggs
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1/4 Cup Heavy Cream
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1 Box Puff PastrySheets
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5 oz. Feta CheeseCrumbled
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1/4 Tsp. Nutmeg
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1/2 Tsp. Garlic Powder
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Kosher Salt
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Fresh Ground Pepper
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Non-stick Cooking Spray
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Extra Virgin Olive Oil
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2 Pans 12 Cup Muffin Pan
Directions
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.
Tips:
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?
Steps
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1
Done
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Thaw puff pastry. |
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2
Done
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Pre-heat oven to 350 degrees F. |
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3
Done
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Spray muffin pans well with non-stick spray. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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Spoon egg and spinach mixture into each muffin cup about 3/4 full. |
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8
Done
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Bake for 30 to 35 minutes, or until egg has puffed and browned around the edges, and visible puff pastry has browned. |
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9
Done
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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. |
22 Comments Hide Comments
Those look really tempting!
Adrienne, thank you for sharing these with us last night. They were fantastic! They really are the prefect food for any meal.
Oh yum! What a great recipe! I’m definitely bookmarking this one. Gorgeous photos, I want to just lick the screen.
These sound so delish. I had plans to use my frozen puff pastry for a sweet treat but I’m liking this too much!
MMhhh. I will be bookmarking this to make. YUM!
What a yummy treat for breakfast lunch or dinner.
Made these for lunch today for my Mom and I. They were absolutely delicious! Very easy to make. Thanks for sharing the recipe.
Oh wow! These look fantastic. I will have to try this recipe soon.
Thanks for the recipe. I saw it when searching for something tasty to make for a brunch on tastespotting. I made it exactly as directed this morning, and it was delicious! Thanks a bunch! I hope you don’t mind if I blog about them too (linking your page, of course). I look forward to reading more of your recipes!
Lindsey,
I’m so glad they turned out for you! Of course you can blog about them. Thanks for the feedback!
My pics are not as good as yours, but you can see them now on my site. Thanks again!
These are great. What a fantastic idea. I do something similar — spanakopita triangles with phyllo, but this is a great (and easier) alternative. I also had some leftover crab that I threw together with some sauteed mushroom and onion and gouda and popped in the cups.
Thanks for the idea!
These look great! Did you use regular sized muffin pans or mini-muffin pans? Also, would it make a difference if I put the spinach in the muffin pans and then poured the egg/cheese mixture in? Just thinking it might be easier that way to make sure portions are even.
These look amazing!! Your site is making me so hungry 🙂
Delish….can I freeze these ,take them out of the freezer and then reheat
Jennifer, I haven’t frozen these before, but I don’t see why you couldn’t! Just make sure they’re wrapped up tightly, and then when you reheat them in the oven, just heat through. Let me know how it goes!
This were just delicious. The Feta I used was flavored as garden herb and tomato. Or, something like that.
So stinky good!!
Love your site!
Thanks for all you do 🙂
These were perfect for a bridal shower. I added the zest from a lemon to the egg mixture. Reminded me of Panera’s soufflé’s.
Are these made in regular cupcake pans or mini muffin pans?
Christine, these are in regular cupcake pans. Thanks!
Thanks for recipe. I am trying it
Can you use frozen spinach?