1 10.oz Package of Frozen Spinach, Thawed
3.oz of Feta Cheese, Thawed
2 Small-Medium Onions, Chopped
1 17.oz Package of Puff Pastry
1/4 Cup of Heavy Cream
Salt and Pepper
Preheat oven to 350. Spray two twelve cup muffin pans with non-stick spray. Cut both sheets of puff pastry into thirds, totaling to about 22 squares. Gently press them into the muffin tins, and if they tear carefully press them back together.
In a saute pan set on medium-low, saute the onions in the olive oil until they are clear and then add the spinach. Salt and pepper and cover for three minutes.
In the meantime add the eggs into a metal bowl and whisk until the yolk and white are combined. Add the heavy cream and a pinch of nutmeg and garlic powder, now is also a good time to add salt and pepper! Sprinkle the feta into the bowl and stir again.
Incorporate the spinach and onion into the cheesy creamy egg mixture, and stir it gently. Spoon it into the puff pastry cups filling them almost to the top. If I have any leftover filling, I pour it into an empty muffin tin, for a more diet-friendly option.
Place the cupcakes in the oven and bake them for 30-35 minutes, or until they are a pretty golden.
Take them out and let them cool for 10-15 minutes. And then get ready for a taste sensation!!
These can also be stored in either the fridge or the freezer if you can make it that long without eating them!!! They are perfect for brunch, light lunches and birthday parties!
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Thanks for reading, I hope you find these as delicious as I do!!