Spinach puffs

I know this recipe is in my blog somewhere. The other day I was looking for it and could not find it. Lots of people asked me for it, so here it is again. Buy regular puff pastry in sheets from supermarket. Follow the directions.

Spinach:

I make it from frozen spinach or you can use fresh. Cut onion and put on olive oil until translucent. Add spinach and cook until unfrozen or wilted. Add one cube of Knor chicken cube or I use "Better than Bouillon" organic chicken base from Costco. Let all the liquid evaporate. Prepare garlic. Mash garlic with salt and peeper. There is theory when you mash garlic it releases healthy compounds. When you cook them you loose them. But if you mash garlic at least 10 minutest before cooking the chemical reaction is finished and even if you cook it you will not loose it. Make rue from butter (unsalted) and all purpose flour. Nice and golden. Put garlic and rue into spinach and cook until the flour taste is gone. On the end add one egg, cook.
Cut dough into squares, put spinach in and close. Brush egg on top. Bake at 350F for about 35-40 minutes or until golden.

You need:

1 package of frozen spinach or equivalent amount of fresh spinach
1 small onion cut fine
2 tbsp extra virgin olive oil
1 Knor chicken cube or 1 tsp of "Better than Bouillon" chicken base
1/2 stick unsalted butter
2 tbsp all purpose flour
5 large cloves of garlic
salt and pepper to taste
1 large egg

Good luck.