Ingredients
Instructions
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1.
PUFF PASTRY
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2.
In a small bowl, add 1 tablespoon of sugar and warm milk. Stir until the sugar has dissolved, then add the yeast and stir. Set aside until foamy, about 10 minutes
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3.
In a large bowl, whisk together flour, baking powder and salt.
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4.
Add melted butter and eggs to yeast mixture and mix. Add to dry ingredients and mix until you form a ball of dough. Cover the dough loosely with plastic wrap and allow to rise in a draft-free place for 1 hour
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5.
Place dough onto a lightly floured work surface and sprinkle with flour. Roll out into a rectangle that is about 1/2 inch thick. Scatter half the cold butter cubes over half of the dough. Fold the dough over the butter. Roll again and repeat one more time with remaining butter. Loosely wrap the dough in plastic wrap and refrigerate for 1 hour.
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6.
Preheat oven to 350 F and spray a muffin pan with cooking spray
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7.
Place dough onto a lightly floured work surface and sprinkle with flour. Roll to about 1/2 inch thickness. Using a cookie cutter, or a glass cut dough into circles about 3 1/4-inch in diameter. Place each circle in a muffin cup and press against bottom and sides to form a crust. Set aside
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8.
Prepare the filling; Steam the spinach for about 1 minute, until wilted. Squeeze any excess moisture and chop into small pieces. Add ricotta cheese, 3/4 cups cheddar cheese, eggs, garlic, nutmeg, salt, and mix. Spoon the filling into crusts
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9.
Bake for 35 minutes, then top with remaining cheddar cheese and bake for 5 more minutes until the cheese has melted.
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10.
Remove from the oven and allow to cool in the muffin pan for 10 minutes before serving.
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