Sausage Spinach Puffs

Background: These sausage spinach puffs are a delicious blend of flavors! The feta and parmesan cheeses make them a rich and savory pastry that everyone will love. Not to mention, the presentation is beautiful! You’ll have everyone thinking you are a master pastry chef. Don’t be afraid to tackle this recipe because they are relatively simple to make.

• 3/4 pound ground sage sausage
• 8 ounces cream cheese
• 2 large eggs (divided)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 10 ounces frozen spinach (thawed and thoroughly pressed dry)
• 1/2 heaping cup crumbled feta cheese
• 1/4 cup finely grated parmesan cheese
• 2 sheets frozen puff pastry dough (thawed overnight in fridge)

1. Place racks in the upper and lower thirds of the oven. Preheat oven to 400 degrees.
2. Cook the ground sausage in a skillet. Set aside and let cool. Spray two standard muffin tins with nonstick spray.
3. While sausage is cooling, place the cream cheese broken up into 8 even pieces in a microwave safe dish. Microwave for 10 seconds at a time until the cream cheese is very soft and melty, but not so hot that it is steaming. Add one egg, garlic powder, black pepper and oregano into cream cheese and stir until well combined.
4. In a separate large mixing bowl, combine spinach, feta, parmesan and sausage with fork, breaking up the spinach as you go. Scrape the cream cheese mixture on top of the spinach mixture, then stir the ingredients until well combined.
5. Unfold the first sheet of pastry dough on a lightly floured surface and gently roll to remove any creases. Cut the pastry sheet into 9 even squares (3 across, 3 down). Line the walls of the muffin pan with the pastry squares so that the center is pressed on the bottom of the muffin cups and the corners overhang the sides. If needed, you can stretch the squares larger. Repeat for the second muffin tray.
6. With a small spoon, fill the pastry with the spinach filling, dividing it evenly among the 18 cups.
7. Once filled, bring the four points of the pastry square to the center so they cover the filling and lightly press together in the middle. Don’t worry if they don’t totally stick together in the middle. In a small bowl, beat the remaining egg to make an egg wash. Brush over the tops of the pastry. You will not need the whole egg.
8. Bake the puffs, one muffin tin on each rack for 12 minutes. Then switch the positions and bake for an additional 12-14 mintues until puffy and golden. Allow to cool for 10 minutes.
9. To remove from pan, carefully run a butter knife around the edge to loosen. Transfer to a wire rack. Best served warm or room temperature.

Make this for your next brunch along with Blueberry French Toast or Skillet Sweet Potato Hash and your guests will never want to leave!