I am already lining up my recipes to feed my crew for Labor Day weekend. Labor Day is three weeks from today! It’s late this year, and maybe we will hold on to cooler weather. That will be something good that came out of 2020.
I grabbed this recipe from Facebook friend Lynette Phillips (photos courtesy of Lynette). But I think these would be good to have as part of the appetizer portion of our nightly meals. I always have a hungry crew for holidays. Kids and grandkids and friends of kids. So it’s usually a pork loin shoulder or a beef brisket for a main course. Then I need side dishes and good appetizers. This one fits the bill.
Adapted from lilluna.com
• 4 oz cream cheese softened
• 1 large egg
• 1 tbsp olive oil
• 1/2 tsp dried dill
• 2 cups fresh spinach chopped and packed (you can use frozen spinach but thaw and squeeze out excess water)
• 3/4 cup crumbled feta
• 2 tsp bacon bits
• salt and pepper to taste
• 1 sheet frozen puff pastry thawed
• 1 tbsp butter melted
1. Spray 9 cups in a muffin pan with cooking spray.
2. Microwave your cream cheese 10 seconds at a time until it’s soft and melted but not steaming. Add egg, oil and dill into cream cheese and mix until well combined.
3. In a separate bowl combine spinach, feta and bacon. Pour your cream cheese mixture on top and season with salt and pepper. Use a fork to mix and combine it together.
4. Cut pastry sheet into 9 squares. Line muffin pan with your cut squares (you might need to stretch them out a little). Press into the bottom of the muffin cups. Evenly divide the spinach among the cups. Bring your 4 pastry points together, covering the filling, and press them together. Lightly brush with the melted butter.
5. Bake at 400 degrees about 20 minute until golden and puffy. Allow to cool for 10 minutes then use a knife around the edges to loosen and help pop them out.