Spanakopita meets New Zealand!
Ingredients
For the spinach puffs
- 100g cream cheese
- 1 egg
- 1 tablespoon olive oil
- ½ teaspoon dried dill
- 2 cups chopped spinach
- 110g feta — crumbled
- 1 rasher bacon — diced and cooked
- Salt and ground black pepper, to taste
- 2 sheets flaky pastry
- 1 tablespoon butter — melted
Method
For the spinach puffs
- Preheat the oven to 200°C (180°C fan bake). Spray 8 muffin cups with baking spray.
- Place the cream cheese in a medium bowl and microwave in 10-second bursts until soft.
- Add the egg, oil and dill and mix well.
- In a separate bowl, combine the spinach, feta and bacon.
- Add the cream cheese mixture and season well. Use a fork to mix thoroughly.
- Cut the pastry into 8 squares. Line each muffin cup with a square of pastry, pressing in well.
- Divide the spinach mixture evenly between the muffin cups.
- Bring the 4 corners of each pastry square together to cover the filling. Press together at the top to seal.
- Lightly brush with the melted butter.
- Bake for 15–20 minutes until golden and puffy.
- Leave to cool for 10 minutes then use a knife to loosen the pastry around the edges so you can pop the puffs out of the tray.