Ingredients
FILLING
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½ cup onion, chopped
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1 package spinach, thawed, squeezed dry
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Vermont Creamery Classic Goat Cheese
8 ounces
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¼ cup cilantro, chopped
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¼ cup green onions, chopped
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1 egg
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1 ¼ teaspoon minced garlic
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½ teaspoon Kosher salt
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¼ teaspoon pepper
DOUGH
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1 sheet frozen puff pastry, thawed, rolled to 14x12 inches
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1 egg, beaten with 1 tablespoon water
Directions
- Heat oven to 400º
- Spray 12-cup muffin pan with no-stick cooking spray; set aside
- Mix all Filling ingredients in medium bowl until well combined
- Unfold puff pastry on lightly floured surface.
- Roll puff pastry to 12x12 inches; cut into 12 (4x3-inch) rectangles. Press puff pastry rectangle into each prepared muffin cup. Divide filling evenly among cups. Bring corners of pastry together, overlapping in center. Brush tops with beaten egg mixture. Bake 20-25 minutes or until pastry is golden brown. Cool 5 minutes. Loosen edges and remove from pan. Serve warm or at room temperature.
