I stumbled across this recipe because I had some puff pastry in the refrigerator that needed to be used, and my spouse needed to eat some easy finger food after getting carpal tunnel surgery on both wrists.

These aren’t just easy to eat; they’re quite tasty, too! The filling is primarily spinach and feta, like traditional Greek spanakopita. The puff pastry provides a crisp, flaky exterior. The shape comes from baking them in a muffin tin. This recipe makes 18 puffs.

1 (14- to 17.5-ounce) package frozen puff pastry, thawed in the refrigerator
1 (10-12-ounce) package frozen chopped spinach, thawed
Cooking spray
2 eggs
4 ounces feta cheese, crumbled (about 3/4 cup)
1/2 cup shallots or scallions, thinly sliced
1 ounce Parmesan cheese, finely grated (about 1/4 cup)
3 tablespoons finely chopped fresh dill (1/2 medium bunch)
2 tablespoons olive oil
1 teaspoon finely grated lemon zest (from 1/2 medium lemon)
1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon)
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oven to 400ºF. Coat muffin tins lightly with cooking spray (you’ll need 18 muffin tin wells total).

If using puff pastry that comes in only 1 sheet, cut in half crosswise into 2 sheets first. Working with 1 sheet at a time, roll out into a 10 1/2-inch square. You can place a ruler next to your cutting board to help with the dimensions.

Cut each square into 9 (3 1/2-inch) square pieces. Press each piece into the bottom and against the sides of a muffin well, leaving the corners hanging out. Refrigerate while you make the filling.

Beat 1 of the eggs in a medium bowl until broken up. Squeeze as much moisture as you can from the thawed package of chopped spinach, then add the spinach to the bowl.

Add the rest of the ingredients minus the second egg. Stir with a fork until combined, breaking up any clumps of spinach.

Spoon the filling into the lined muffin wells. You can use a medium-sized cookie dough scoop or aim for about 1 1/2 tablespoons each. Gently push the filling down into an even layer. Fold the 4 points of each pastry square over the filling to meet at the center, but do not pinch the points together.

Whisk the remaining egg in a small bowl, then brush a thin layer of the egg wash on the tops of the pastry.

Bake until puffed and golden-brown, about 25 to 30 minutes. Let cool for 5 minutes. Serve warm or at room temperature.