Spinach Puffs

I started going to a community kitchen event that happens once a week. It's a great way to learn new recipes, the people are very welcoming and the huge kitchen is great, too!

These spinach puffs might just become my favorite recipe. They are easy to make and although I usually don't like feta cheese too much, it adds a lot to the spinach and puff pastry taste AND I can use my muffin pan for yet another non-muffin recipe!

2/3 cups thawed spinach, well squeezed to get as much water out as possible
1/2 cup feta cheese
1 onion
1 garlic clove
1 tbsp olive oil
1 tsp dill
salt and pepper
2 eggs
frozen puff pastry (4"/10cm squares)
Mix spinach, feta, chopped onion, garlic, olive oil, dill, salt and pepper, and one of the eggs.
Place puff pastry squares into muffin pan molds.
Fill puff pastry with spinach mix.
Fold pastry corners so that they meet in the center.
Beat the second egg and brush the pastry with it.
Bake at 400F/200C for about 25 min until golden.

I could imagine changing the salmon roll recipe to fit into puff pastry cups instead of a roll! Mmmh!

Salmon Quiche

I tried this recipe once in a big pie form and then again in my muffin form.
It features cheese and almond meal in the pie crust and refreshingly little instructions. I changed it a little bit, adding more cheese and baking the crust at a lower temperature. Despite the crust being so brittle before baking it comes out great and is quite easy to get out of the pan.

Crust:
1 cup flour
1 cup cheddar, grated
1/4 cup almond meal
1/4 tsp paprika
6 tbsp oil
1/2 tsp salt
Combine all ingredients and set aside 1/2 cup. Press the rest of crust into bottom and sides of 9 inch pan, bake 10 minutes at 350 degrees.

Quiche:
1/2 lb frozen salmon
3 beaten eggs (I used 1 egg and 1/2 cup of egg whites to get rid of some of the egg whites that had piled up in our fridge after all the Tiramisu we enjoyed)
1/4 tsp dill weed and/or other herbs
1 cup sour cream
1/2 cup cheddar, grated
1/2 chopped onion
chives
paprika, salt and pepper
Thaw, fry and flake the salmon. Add all other ingredients. Put in baked shell. Sprinkle reserved 1/2 cup crust over top. Bake at 325 F for 45 minutes (or less when using the muffin form) until the tops are golden.