Spinach Puffs

Ingredients
1 (10 oz.) pkg. frozen chopped spinach, thawed
½ cup Feta cheese
¼ cup scallions, finely chopped
½ tsp. dried dill weed
1 clove garlic, minced
1 Tbsp. grapeseed oil
¼ tsp. each salt and pepper
1 egg
1 sheet frozen puff pastry, thawed but cold
¼ cup shredded Colby Jack cheese
1 Tbsp. butter, melted

Directions
Preheat oven to 400° F. Squeeze excess water out of spinach. In a medium bowl, mix spinach, Feta, scallions, dill, garlic, grapeseed oil, salt, and pepper. Beat egg in a separate bowl and fold into spinach mixture.

Grease a 12-cup mini-muffin pan. Roll out pastry dough on floured surface and cut into 12 squares. Press 1 square of dough into each muffin cup with corners draped over edges.

Divide spinach mixture into each cup and sprinkle with Colby Jack. Fold corners of dough over filling. Brush tops with melted butter. Bake for 20 minutes or until pastry is golden and puffy.