Spinach puffs - my take on spanakopita

First of all, let me thank everyone for their suggestions for Easter dessert.  I ended up making a lemon curd cake from Bon Appetit and it was delicious.
Now for today's recipe.

From 1966 when I started my junior year of college at the medical school until I left my job at the hospital in 1977, I spent many lunch and dinner hours in Detroit's Greektown.  I learned all about Greek food and to this day it is one of my favorite cuisines.

One of my co-workers was Greek and she gave me several of her recipes.  My oldest son loves her pastitsio recipe.  My favorite is spinach pie, spanakopita.  My original recipe is from a 1974 issue of Gourmet.  This time I adapted it to make spinach puffs.

Spanakopita Puffs

Makes 12

1 10oz pkg frozen chopped spinach

1 1/2 cups minced yellow onion

8 good size scallions, sliced thin, both green and white parts

2 Tbsp unsalted butter

1/4 cup minced fresh dill

2 Tbsp minced fresh Italian parsley

Pinch of salt

4 ounces Feta cheese

2 Tbsp freshly grated Parmesan cheese

3 eggs

1 pkg frozen puff pastry - Pepperidge Farm

Thaw frozen spinach and drain in colander to remove liquid.  You can do this overnight in fridge.  Be sure to press out as much liquid as possible. 

In a sauté pan over medium heat, melt the butter.  Add the yellow and green onions, dill and parsley and sauté for five minutes.  Add a pinch of salt and the spinach.  Stir well and sauté for ten minutes.  Cool.  Can be made a day ahead and kept covered in refrigerator.

Take puff pastry from freezer and thaw at room temperature.  You will need one full sheet and 1/3 of the other sheet.  You may wish to cut the one third off while frozen (run sharp knife along edge) and return the remaining to freezer for another use.

To cooled mixture add feta and parmesan.  Beat 2 of the eggs and add to mixture.  Mix well.

Unfold pastry sheet and roll out to roughly 11 x 11.  Cut full sheet into nine squares.  Roll out remaining strip to roughly 11x4.  Cut into three squares.

Spray a cupcake pan with baking spray containing flour.  Or grease and flour, your choice.  Place a pastry square in each cup with the corners sticking up.  Fill each cup with the spinach filling.  Fold over the corners of the dough.  Brush the exposed dough with an egg wash made using the remaining egg and some water.  This can be done a few hours ahead and refrigerated, covered, until ready to bake.

Bake at 400 degrees F for 18-20 minutes or until dough has puffed and browned.  Allow to sit ten minutes and lift out to serve.