Adapted from theSpinach Puffsrecipe developed by Laura Kanya.
Coat a 24-cup mini muffin pan with cooking spray.
Unfold 1 puff pastry sheet on a lightly floured surface; gently roll into a 9-by-12-inch rectangle.
Photo: Jordan Provost
Cut into 12 (3-inch) squares.
Gently press 1 pastry square into the bottom of each prepared muffin cup, letting the corners overhang.
Repeat with the remaining puff pastry sheet.
Divide roasted red peppers and feta evenly among the pastry cups, about 1 tablespoon of each.
Bake until puffed and golden, 30 to 35 minutes.
Transfer to a wire rack and let cool for 10 minutes.
Serve warm or at room temperature.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
