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1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
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2. If the puff pastry is frozen, let it thaw until just pliable, then place it on a lightly floured work surface.
1 sheet puff pastry sheet,
1 tbsp all-purpose flour
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3. Finely chop the garlic and roughly chop the sun-dried tomatoes; set both aside.
0.3 cup sun-dried tomatoes in oil,
1 clove garlic clove
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4. Heat olive oil in a skillet over medium heat, add garlic and cook until fragrant, then add spinach and cook until wilted and most moisture has evaporated.
4 cup fresh spinach,
1 tbsp olive oil,
1 clove garlic clove
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5. Season the spinach with salt, black pepper, and dried oregano, then transfer to a plate to cool slightly.
0.2 tsp salt,
0.2 tsp black pepper,
0.5 tsp dried oregano
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6. Crumble the feta into a bowl, add the cooled spinach and chopped sun-dried tomatoes, and mix until evenly combined.
4 cup fresh spinach,
0.8 cup feta cheese,
0.3 cup sun-dried tomatoes in oil
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7. Roll the puff pastry slightly to even out, then cut it into 9 equal squares and transfer them to the prepared baking sheet, spacing them slightly apart.
1 sheet puff pastry sheet,
1 tbsp all-purpose flour
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8. Using a small knife, lightly score a border inside each square without cutting all the way through, then prick the centers with a fork to prevent over-puffing.
1 sheet puff pastry sheet
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9. In a small bowl whisk together the egg and milk to make an egg wash.
1 piece egg,
1 tbsp milk
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10. Brush the borders of each puff square with egg wash, then spoon the spinach mixture into the centers, keeping it inside the scored lines.
4 cup fresh spinach,
0.8 cup feta cheese,
0.3 cup sun-dried tomatoes in oil,
1 piece egg,
1 tbsp milk
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11. Bake the puff squares for 15 to 18 minutes, or until the pastry is puffed and deep golden and the filling is hot.
1 sheet puff pastry sheet
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12. Let the puff squares cool for a few minutes on the sheet, then serve warm for breakfast or brunch.
By mansi