Flaky, golden puff pastry cups filled with a creamy, savory spinach mixture featuring feta, dill, and lemon zest—an elegant yet easy appetizer.

1 Tbsp vegetable oil

1/3 cup onion, finely chopped

Kosher salt

2 cloves garlic, minced

4 oz cream cheese, softened

2 eggs, divided

1 (10 oz) package frozen spinach, thawed and squeezed dry

3/4 cup crumbled feta

2 Tbsp fresh dill, chopped

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Heat the oil in a medium skillet over medium heat. Add onions, season with 1/2 tsp salt, and cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds. Remove from heat.
In a large bowl, mix cream cheese with 1 egg. Stir in the onion-garlic mixture, spinach, feta, dill, and lemon zest. Season with salt and pepper.
Grease 9 cups of a muffin tin. Roll puff pastry on a floured surface into a 12-inch square and cut into 9 equal squares. Press each square into a muffin cup with corners overhanging.
Spoon about 2 1/2 Tbsp of filling into each pastry. Fold corners toward the center and pinch to seal. Refrigerate 30 minutes or freeze 15 minutes.
Preheat oven to 400°F (200°C).
Beat the remaining egg with 1 tsp water and brush over the chilled pastry.
Bake 25 minutes, until puffed and golden. Cool slightly, remove from tin, and serve warm or at room temperature.

Add sun-dried tomatoes for extra flavor.

Swap dill for basil or parsley.

Add chili flakes for gentle heat.

Use goat cheese instead of feta for tanginess.

Top with sesame seeds before baking.