SPINACH AND FETA PUFFS

Preheat oven to 400 degrees.

Combine the spinach, 1 egg, Italian seasoning, salt, scallions, feta, and olive oil in a small bowl and mix well to combine.  I like to do this with my hand to ensure everything is evenly incorporated.

Unwrap the puff pastry and cut into 3 strips lengthwise.  Then, cut across the strips to make 12 equal squares (or rectangles).

Press the dough squares into a mini muffin tin, pushing it into the cups.  The excess dough will be hanging over the edges of each cup.  Fill the cavities with the spinach mixture, dividing it evenly between the 12 cups. Pull the corners of the dough together in the center and press firmly to seal.  You will see some of the filling peeking through the dough which is fine.

If you are baking these immediately, beat the remaining egg and brush it all over the tops of each pastry.  Sprinkle the sesame seeds over the tops.  Bake for 18-20 minute until golden brown and puffed.

If you are preparing these in advance, do not brush with the egg wash.  Place them in the freezer (in the pan) and when they are frozen you can remove them to store in a ziplock bag.  When you are ready to bake, place them back in the pan (frozen is fine, but if thawed, they should be cold when they go into the oven or they will not puff properly).  Brush with the egg wash and sprinkle the sesame seeds.  They may take a couple of extra minutes to cook if baking from frozen.