These spinach-and-feta puff pastry rolls are an easy appetizer that combines simple, flavorful ingredients with minimal prep time.
Lightly coat a 24-cup mini muffin tin with cooking spray.
Cut 1 (8-ounce) block feta into 8 (34-by-34-by-3-inch) planks.
Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser
Roll 2 puff pastry sheets into 12-by-10-inch rectangles on a lightly floured work surface.
Slice the log crosswise into 12 (1-inch) coins and transfer them to the prepared muffin cups.
Repeat with the remaining pastry sheet, feta and spinach mixture.
Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser
Beat 1 egg in a small bowl, then brush each roll with egg wash; discard remaining egg.
Bake until browned and flaky, about 20 minutes, rotating the pan front to back halfway through.
Let rest in the pan for 5 minutes.
Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser
Transfer to a platter and drizzle with 2 tablespoons hot honey.
Garnish with sliced basil, if desired.
Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser
