These mouthwatering vegan spinach & cream cheese puffs are the perfect golden, flaky bite of puff pastry heaven, filled with a delightful blend of spinach, vegan cream cheese, garlic, and dill.
Preheat the oven to 400°F and lightly oil 18 standard-sized muffin tin cavities.
2
In a medium mixing bowl, combine the vegan cream cheese, almond milk, lemon juice, minced garlic, and salt.
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Make sure the thawed frozen spinach is drained and squeezed to remove as much moisture as possible. Add it to the cream cheese mixture, along with finely chopped onion and fresh dill.
4
Gently fold the spinach, onion, and dill into the cream cheese mixture.
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Roll out the thawed puff pastry sheet and cut it into 9 equal squares.
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Place each square into the bottom of a muffin cavity, stretching it out by hand if necessary so the corners reach just beyond the top of the cavity.
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Spoon about 2 tablespoons of the spinach mixture onto each puff pastry square.
8
Fold the corners of each square inward and pinch them together at the center.
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Brush the top of each puff with a little olive oil.
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Bake the puffs for 25 minutes, or until they are lightly browned and puffy.
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Remove the tins from the oven and let them cool slightly before removing the puffs. Use a knife to carefully loosen the puffs before taking them out of the tin.