Open-Faced Spinach Pie Bites

Looking for a way to ampy up your typical spinach and artichoke dip recipe? Here, you have it. These little spinach pies are flakey and fragrant andmake great hors d'ourves and are always gone in seconds. Just make sure you make enough!

Ingredients

2 sheets puff pastry dough
1 tablespoon olive oil
1 small onion
2 small shallots
4 cloves garlic, in shards pinch red pepper flakes, oregano, thyme salt
3 ounces fresh spinach
Half bunch swiss chard
1 tablespoon Greek yogurt (2% or whole)
1 egg white
1/3 cup grated gruyere
2 tablespoons grated parm

Note: Makes 30, serves 15 as an appetizer

Directions

Cut the dough into 2-inch rounds.

Saute the onion, shallot, garlic in olive oil over very low heat until soft. Add the spices and a large pinch of salt. Add the spinach and chard, stir to mix, then cover to wilt for a few minutes. Uncover, stir again, tasting the greens for salt and texture. Let cool completely.

When ready to make, preheat the oven to 400°F. Stir in the yogurt, egg white, and gruyere. Place the rounds on a baking sheet. Arrange about a tablespoon of spinach mixture in the center of each. Top with parm. Bake for about 10 minutes, turning on the broiler at the very end if the cheese on top hasn't browned. Cool for a minute or two before serving.