Spanakopita Puffs

Ingredients:
1 (8 oz) package
(2 squares) frozen puff pastry, thawed
1 small yellow onion
2 Tbsp. Dill Olive Oil
1 tsp. sea salt
6 c. fresh baby spinach, stems discarded
1/2 c. heavy cream (35%)
1/2 tsp cracked black pepper
pinch of freshly grated or ground nutmeg
3/4 c. crumbled feta cheese


Preheat the oven to 350F. Line a baking tray with parchment paper. On a floured surface, gently roll out each piece of puff pastry into a 12" x 12" square. Cover with a slightly damp tea towel and set aside at room temperature until needed. Dice the onion and add it to a frying pan with the olive oil over medium heat. Sauté the onion until soft, 2 - 3 minutes, then sprinkle in the sea salt and stir again. Gently tear up the spinach into small pieces and add it to the pan in batches, stirring between additions so the spinach wilts. When all the spinach has been added, sauté for 2 - 3 more minutes, until the spinach is soft and tender. Pour in the cream, add the pepper and nutmeg, and continue to stir, still over medium heat until the cream thickens, about 5 minutes. Remove from the heat and transfer to a bowl. Add the eta cheese and mix well to combine. Using a sharp knife or pizza cutter, cut the puff pastry into 9 squares. In the center of each square place a generous tablespoon of the spinach mixture. Gently brush the edges of the pastry with water and pull the points together at the top making a little pocket. Place each pocket on the prepared baking tray, about 2 inches apart. Repeat with the second rectangle of puff pastry and remaining spinach mixture. Bake for 15 minutes, until golden and puffed. Serve immediately.

These can be stored in an airtight container in the fridge for up to 3 days. They don't reheat well, though, so you might prefer to enjoy the leftovers cold. If you do decide to reheat them, pop them in a paper bag and warm them up for 10 - 15 minutes in a warm, not hot, oven.

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