Spinach & Feta Puffs {I HAVE MOVED TO ROSE & IVY JOURNAL!}

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Today I am sharing with you an unbelievably quick and savory dish, Spinach and Feta Puffs from the November issue of Bon Appetit (I could cook my way through the whole issue this month by the way).  Ever since we returned from Greece I have greatly welcomed the chance to incorporate both of these ingredients into as many recipes as possible.  These puffs are a take on Spanakopita, the wonderfully flaky Greek pastry made of phyllo dough, spinach and feta, but instead calls for puff pastry.  This is a great compliment to a soup or salad or would be a tasty appetizer to serve during an upcoming holiday party.  

On another note, I am super excited to announce that I will be contributing food and recipe posts for Meg Birman's new website (formerly Mimi + Meg). Stay tuned for my first post to be up in the middle of November and check out her amazing list of contributors here. 

A Few Things: It is best not to eat these as soon as they come out of the oven, although you will be incredibly tempted since they smell like heaven.  Let them sit for about fifteen minutes, as this is one appetizer that actually gets better when it cools off.

*All photographs by Alison