Description
Golden puff pastry triangles filled with sautéed spinach, creamy brie, and a touch of Parmesan. These savory bites bake up crisp, flaky, and perfect for appetizers, brunch, or a cozy snack.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 1 clove garlic, minced
- 5 ounces baby spinach, roughly chopped
- 6 ounces brie cheese, rind trimmed if desired and cut into small cubes
- 2 tablespoons Parmesan cheese, finely grated
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1 large egg, beaten
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the chopped spinach and cook for 2 to 3 minutes, stirring often, until wilted and most of the moisture has evaporated.
- Transfer the spinach mixture to a bowl and let it cool for 5 minutes. Stir in the brie, Parmesan, kosher salt, black pepper, and nutmeg.
- Unfold the puff pastry and cut it into 9 equal squares.
- Spoon about 1 heaping tablespoon of filling into the center of each square. Brush two edges lightly with beaten egg, fold diagonally into triangles, and press the edges with a fork to seal.
- Place the triangles on the prepared baking sheet and brush the tops with the remaining beaten egg.
- Bake for 18 to 20 minutes, until puffed and deeply golden.
- Cool for 5 minutes before serving warm.
Notes
- Cook off as much moisture from the spinach as possible for crisp pastry.
- Keep the puff pastry cold for easier handling and better puffing.
- You can assemble the triangles ahead and refrigerate them before baking.
- Reheat leftovers in a 350°F oven for 8 to 10 minutes to restore crispness.