Add this to your Apertizer List - Spinch Puffs

There are still many nights of drinking ahead in this silly season and I like to supply something substantial  to have with your alcohol
 I found these little Spinach Puffs on The Epicurious Website

They may even take over from the Pinwheels. Well!!! Close second

    1 x 750gm package frozen chopped spinach, thawed
    1/2 cup crumbled feta
    1/4 cup minced onion
    1 tablespoon olive oil
    1 teaspoon chopped dill
    1 teaspoon minced garlic
    Grated Zest if 1 lemon
    Kosher salt and freshly ground black pepper
   
    2 large eggs
    Packet of Frozen sheets Puff Pastry

    Mini muffin Pans 
Defrost spinach
Using your hands, squeeze spinach until dry,
forcing out as much water as possible
(too much water will make for a soggy filling;
you should have about 2/3 cup well-drained spinach). 

Mix spinach and next 6 ingredients in a medium bowl.
Season to taste with salt and pepper.
In a small bowl, beat  eggs to blend,
reserving a tablespoon for glazing the pastries
fold into spinach mixture. To bake this little gems
Heat oven to 200 C (conventional temp) 
I start them in a conventional baking oven,  200C this helps the bottoms to keep crisp
But to finish off I turn it over to fan assisted for the last 10 minutes

You will get 9 out of each pastry sheet
Cut the squares

Lightly grease the muffin tins
Lay a square into each little tin

Press down lightly
Put a spoonful into each tin
Fold pastry over

Brush with a little beaten egg

Place in hot oven
after 20 minutes
Change the oven to fan assisted and bake for a further 10 minutes

When golden
Let set in tins for about 5 minutes
Take out and cool on a rack

Ready to eat.
Actually  I served them at room temperature
These are so yummy, they were gone in 5 minutes
You can bake ahead cool and freeze
When you want them
Defrost and into 180C oven for 5-10 minutes to crisp up
Perfect