3 sheets Puff Pastry, thawed 16 ounces Frozen Spinach, thawed 12 ounces Cream cheese, softened 3 large Eggs, separated 6 ounces Shredded Parmesan cheese 6 slices Cooked Bacon, finely chopped 1 tablespoon Water 1/2 teaspoon Garlic powder 1/2 teaspoon Onion powder 1/4 teaspoon Black pepper
Prepare spinach. Line a strainer with a thick paper towel or cheesecloth. Place the thawed spinach in a the strainer and wrap it in the paper towel before squeezing as much water from it as possible. Once the spinach is drained finely chop it (if needed).
Cheese mixture. Place the softened cream cheese into a large bowl and use a hand mixer to whisk until fluffy. Add two eggs, shredded Parmesan, cooked and chopped bacon, garlic powder, onion powder, and black pepper. Beat with the mixer until fully combined.
Roll out puff pastry. On a lightly floured surface, unfold thawed puff pastry. Lightly roll the pastry just enough to flatten out the creases. Cut each pastry sheet into nine squares.
Prepare puff pastry cups. Place the dough in greased muffin cups, pressing it gently down into the bottom of the cup, allowing the corners to point up. You will have three extra pieces of dough at the end, dispose of these.
Add filling. Fill each puff pastry cup with about 2 tablespoons of the spinach mixture. Gently fold the corners of the puff pastry inward. They don’t have to touch.
Egg wash. In a small bowl mix together the remaining egg and 1 tablespoon of water together to make an egg wash. Brush egg wash over the puff pastry
CAN YOU MAKE SPINACH PUFFS AHEAD OF TIME Freeze – Follow the instructions up to step 9 (filling the puff pastry) and then place the muffin tin in the freezer for 1 hour to stiffen the pastry cups and then remove the filled puffs from the muffin tin and place them in a sealed container to store them in the freezer for up to 1 month. When you are ready to use them place them back in the muffin tin and follow the rest of the instructions. You’ll need to extend the bake time to 25-30 minutes or until the center is warmed through. Refrigerate – If you want to fully bake them ahead of time they can be stored in an airtight container in the refrigerator for up to 3 days. When you are ready to use them place them back in the muffin tin and bake at 350 degrees F for 10 minutes, or until warmed through.