Spinach Puffs

Ingredients:

8 ounces vegan cream cheese
2 tablespoons nutritional yeast
6 ounces baby spinach, chopped
1/4 onion, finely chopped
1/4 cup vegan shredded cheese (optional)
2 cloves garlic, minced
1 teaspoon parsley
1 teaspoon dill
1 teaspoon thyme
1 teaspoon tarragon
salt and black pepper, to taste
puff pastry, thawed
1/4 teaspoon nutmeg

Combine the cream cheese with the nutritional yeast, spinach, onion, garlic parsley, dill, thyme, tarragon, and salt and pepper.

Roll out the puff pastry and spread with the mixture, leaving 1/2 inch at the end. Roll cut into pinwheels at 1 inch intervals. Sprinkle with the nutmeg.

Place cut side down on a baking sheet and bake at 400 for 25-30 minutes.

Hummus Spinach Puffs

Ingredients:

1 teaspoon oil
1/2 onion finely chopped
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon dill
salt and black pepper
2 bunches baby spinach
zest of 1 lemon
puff pastry
1 cup hummus (optional)
3 ounces vegan feta cheese, crumbled

Cook onion in the oil and add the seasonings. Add the spinach a little at a time and cook until wilted. Set aside.

Roll out puff pastry. Spread hummus and sprinkle the feta cheese. Squeeze liquid out of the spinach mixture and spread a generous amount of spinach on top. Roll the pastry and place onto a flat plate seam side down. Place in the freezer until slightly firm.

Cut the pastry into 2 inch slices and place on parchment lined baking sheet. Cook at 375 for 30 minutes or until golden.