I thought that this would be another oven-related faux pas, but to my surprise, they came out perfect! It’s so easy to make, except for the dough rolling and cutting part.
Ingredients for filling
- 1 pack of frozen chopped spinach (250 g), thawed and drained
- 1/2 sweet onion, chopped
- 3 eggs, beaten
- 1/4 cup sundried tomatoes, sliced
- 1/2 cup feta cheese , crumbled or diced if buying in a block
- 1/4 cup romano cheese, grated
- Preheat the oven @ 350 F degrees.
- If using thawed frozen spinach, squeeze excess water and loosen up the spinach.
- Heat a few teaspoons of olive oil in a pan and cook the onions until transclucent.
- Add the chopped spinach and sundried tomatoes to the pan and cook thoroughly. Season with salt, pepper and garlic powder. If fresh garlic is preferred, add to the onion mixture and cook with the spinach and sundried tomatoes instead.
- Remove the mixture from heat let cool for about 15 minutes.
- Add feta and romano cheeses to the mixture. Mix thoroughly.
- Add beaten eggs to the spinach and cheese mixture and mix thoroughly.
- Spoon mixture into pre-made pie shells or frozen pastry dough.
- Bake for 30 minutes.
If you are using frozen pastry dough like me, prep the rolling surface with flour. Roll the dough to about 3cm thick and cut out circles as wide as the muffin pan holes. You can look for a small bowl or a measuring cup and turn it upside down. Cut the circles out using a knife. Grease the muffin pan with cooking oil and pastry brush. Insert the pastry dough circles into the muffin pan and spoon the spinach mixture into the mould.
You can make spinach puffs with the pastry dough. Simply spoon the mixture onto the middle of the dough circle and fold into half. Press the edge of the pastry to seal the puff. Brush egg white onto the puffs and bake.