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kronk’s spinach puffs recipe
- Total Time: 50 minutes
- Yield: 18 puffs 1x
- Diet: Vegetarian
Description
This easy Kronk’s spinach puffs recipe features golden, flaky puff pastry filled with savory, herb-infused spinach and feta, finished with a tangy pomegranate drizzle, perfect for family dinners or meal prep.
Ingredients
- 2 sheets (400 g) all-vegetable puff pastry, defrosted (all-butter pastry for richer flavor)
- 500 g (1.1 lb) fresh spinach, washed (or thawed, squeezed frozen spinach)
- 2 tablespoons (30 ml) olive oil
- 1 small yellow onion, finely minced (onion powder works for convenience)
- 2 cloves garlic, minced (garlic powder can save time)
- 200 g (7 oz) microbial rennet feta cheese, crumbled (goat cheese for sharpness, or cream cheese for mildness)
- 0.25 cup (10 g) fresh mint leaves, finely chopped, plus extra for garnish
- 1.5 teaspoons ground sumac
- 0.5 teaspoon Aleppo pepper (red pepper flakes add more spice)
- 0.25 teaspoon freshly ground black pepper
- 0.25 teaspoon sea salt (adjust to taste, as feta is salty)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon (15 ml) white sesame seeds
- 1 teaspoon (5 ml) nigella seeds
- 2 tablespoons (30 ml) pomegranate molasses, for drizzling
Instructions
- Preheat Oven and Prep Pans: Preheat oven to 200°C (400°F). Line two large baking sheets with parchment paper.
- Wilt and Prepare Spinach: Sauté spinach until just wilted (3-5 min). Cool, then firmly squeeze out all excess water. Finely chop the spinach.
- Prepare Filling Base Aromatics: In the same pan, heat olive oil. Cook minced onion until softened (5-7 min), then add garlic until fragrant (1 min). Remove from heat.
- Combine Filling Ingredients: In a large bowl, combine chopped spinach, cooked aromatics, crumbled feta, mint, sumac, Aleppo pepper, black pepper, and sea salt. Combine thoroughly.
- Assemble Puffs: Unroll pastry and cut 9 squares per sheet. Spoon filling onto each square, then fold diagonally. Press and crimp edges to seal, creating 18 triangles.
- Bake Puffs to Golden: Arrange puffs on baking sheets. Brush with egg wash and sprinkle with sesame and nigella seeds. Bake 20-25 minutes until puffed and golden brown.
- Serve with Drizzle: Remove warm puffs from oven. Cool on sheets for 5 minutes to firm. Drizzle generously with pomegranate molasses and garnish with fresh mint.
Notes
For convenience, prepare the spinach filling the night before to make assembly quicker. Ensure all excess water is firmly squeezed from the cooked spinach to prevent soggy puffs. Store cooled leftovers in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 puffs
- Calories: 300 calories
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: kronk’s spinach puffs, easy, savory, feta, puffed pastry, meal prep, weeknight, vegetarian, mediterranean
