Spinach Puffs

A lovely, tangy nibble, Spinach Puffs are like puffy spinach knishes, but with a Greek accent. Mix up a classic spinach/feta filling and wrap it in puff pastry (instead of filo) and voilà—an easy, bite-sized version of Greek spinach pie (Spanakopita). You can use your favorite store-bought puff pastry, but we recommend our homemade Quick Puff Pastry because it has about the same insane amount of butter as layered filo. (FYI, Pepperidge Farm puff pastry does not contain butter.)

Let’s face it, nobody makes their own filo. But anybody can make Quick Puff Pastry. Store it in the freezer just as you would the packaged kind. Then defrost whenever you want to make this flaky, Mediterranean-style bite to brighten your dinner or cocktail party.

Of course, if you want to make a traditional full-sized pie, buy the filo, slather on the butter, and make our favorite Spanakopita.

Spinach Puffs

Makes 24 puffs

• 2 tablespooons vegetable oil or butter, or a combination
• 1 clove garlic, minced
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed out to remove most of the water
• 3 scallions, chopped
• ½ cup chopped parsley
• 1/4 teaspoon salt
• 6 ounces crumbled feta cheese
• 1 (17.3-ounce) package puff pastry sheets, thawed, or ½ recipe (about 1 pound) Quick Puff Pastry, thawed
• For glaze: 1 egg with1 tablespoon milk
• Paprika

1. Preheat oven to 400°F. Line two large rimmed baking sheets with parchment paper.
2. Heat oil and/or butter in a large skillet over medium. Cook garlic, stirring, until fragrant, about 1 minute.
3. Stir in spinach, scallions and parsley, and cook until heated through, 3 to 5 minutes. Stir in salt. Transfer to a medium bowl and stir in feta. Let cool 10 minutes.
4. Lay store-bought puff pastry sheet on a lightly floured surface and halve lengthwise to make four pieces. Roll out each to a 6 x 11-inch rectangle. For homemade Quick Puff Pastry, flatten and roll out to about 22 x 12 inches and cut into four strips.
5. In a small bowl, whisk egg and milk together.
6. Spread one-fourth of spinach mixture lengthwise in the center of each piece of puff pastry. Roll one side over filling and brush other side with egg mixture. Roll over again to seal. Gently turn to put seams on the bottom. Repeat to make four logs.
7. Brush tops of logs with egg mixture and cut into 6 equal-size rolls. Arrange cut rolls, seam sides down, on prepared baking sheets and lightly sprinkle with paprika.
8. Bake until golden brown, about 25 minutes or more, depending upon your oven. Puffs freeze well.