mini spanakopita wonton-thingers

it’s officially the new year and i’m officially behind schedule already! after spending a week in the unseasonable warmth of the great northeast, i’m back home, a few christmas presents (baking toys) richer and watching a law and order: svu marathon, trying to figure out how many hours i’ll be spending in the kitchen this weekend. i’ve got some incredible butter and bacon filled treats coming soon, but as it’s the new year, i thought i would give you something that’s at least a little bit healthy (i use that term very loosely). i’ve actually had this post saved as a draft for a few months now but it’s perfect for any season. hope you had a great new year!

for a few months straight in college, my roommates and i would make spanakopita just about every other day. it’s one of the simplest recipes around and it usually disappears in a matter of minutes. if you want to “class up” spanakopita for a party, here’s an equally easy and delicious recipe that guests can grab and go. you can also do what the girl and i did and just eat about 50 of them for dinner. the puff pastry crisps up perfectly and the feta gives it a great bite.

mini spanakopita wonton-thingers
adapted from Kalofagas. makes about 24.

1 pckg puff pastry
1 small container feta cheese
8 oz frozen spinach
16 oz ricotta cheese
1 red onion, sliced and diced very small
salt and pepper to taste

1. take the puff pastry out of the fridge to thaw while you start on the filling.

2. thaw the spinach in the microwave. wrap the thawed spinach in a paper towel and squeeze out the excess water. place it in a large bowl. add the diced onion, ricotta and feta cheeses. you don’t have to use all of the feta or ricotta – just add a bit at a time and taste as you go. season with salt and pepper.

3. unroll the thawed puff pastry on a work surface and cut into 24 squares. press the squares into cupcake tins and fill with the spinach and cheese filling.

4. bake at 350 F for about 15 minutes or until the puff pastry cups are golden brown. you can make these ahead of time and freeze in a ziploc bag until you’re ready to go.