EUROPEAN ORGANIC CHOPPED SPINACH (400G)
UK PREMIUM STREAKY BACON (200G)
Preparation Time: 20 mins / Cook Time: 25 mins / Serving: 18
1 x Pack EUROPEAN ORGANIC CHOPPED SPINACH (400G)
1 x Pack UK PREMIUM STREAKY BACON (200G)
8 ounces reduced-fat cream cheese cut into large pieces
2 large eggs divided
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/2 cup crumbled feta about 2 ounces
1/4 cup finely grated Parmesan about 1 ounce
2 sheets frozen puff pastry (9- or 10-inch) thawed overnight in the refrigerator
1. Place racks in the upper & lower thirds of your oven & preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil for easy clean up (if you prefer to bake the bacon without foil, leave the foil off), then place an ovenproof baking rack on top & layer the bacon on it. Bake until you reach your desired level of crispness. This could be as early as 12 minutes if you are using thinner bacon & like it less crisp or 20 minutes or more if you using a thicker cut & like your bacon really crispy. Let cool, then chop or crumble into bits. Spray 18 total cups in two standard muffin tins with nonstick spray.
2. Meanwhile, place the cream cheese pieces in a wide microwave-safe bowl. Microwave in 10 second bursts until the cream cheese is very soft and melty but not so hot that it is steaming. Stir in 1 egg, garlic powder, black pepper, & oregano until well combined.
3. In a separate large mixing bowl, combine the spinach, feta, Parmesan, & chopped bacon with a fork, breaking apart the spinach. Scrape the cream cheese mixture on top of the spinach mixture, then stir the ingredients until well combined. Taste & adjust seasoning as desired.
4. Unfold the first sheet of pastry on a lightly floured surface & gently roll to remove any creases (it will be a 10- or 11-inch square). Cut the pastry sheet into 9 even squares (three squares across and three down—they will be a little more than 3 inches on each side). Line the wells of the muffin pan with the pastry squares so that the center is pressed on the bottom of the muffin cups & the corners over hang the sides. If needed, stretch the squares to be a bit larger so that they extend all the way up the sides. With a spoon or small scoop, portion the spinach filling by heaping tablespoons & place it in the center of each muffin cup, dividing it evenly among the 18 cups.
5. Bring the four points of each puff pastry square together towards the center so that they cover the filling, then lightly press them together in the middle (no need for them to totally stick or seal). In a small bowl, beat the remaining egg to make an egg wash & brush it over the tops of the pastry (you will not need the whole egg).
6. Bake the puffs, one muffin tin on each rack, for 21 to 24 minutes, until puffy & deeply golden, switching the pans' position on the upper and lower racks halfway through. Allow to cool for 10 minutes, then run a knife carefully around the edges to gently loosen them. Transfer to a wire rack.
Serve warm or at room temperature.