I just checked and I have 792 published posts on this blog. Damn! And most of them are recipes. I can’t even get my head around that. Like, when I try to think of what recipes I have on the blog, for example when someone asks for a recommendation, I can usually think of five dishes, max. So sometimes I’ll come up with a new idea that I think is totally groundbreaking, go and make it and then realize it looks a lot like something I made two years ago. Or a week ago. That’s kind of what happened with these puffs. It wasn’t until I popped them out of the oven that it occurred to me that they look a lot like this quiche from two years ago. Check it out. Spinach. Puff pastry. Dill. But: that’s a quiche and these are cheesy little appetizer puffs. Am I making too big a deal of this? My husband seemed to think so. He talked me down and convinced me that they’re sufficiently distinct and I need to blog this. Then he taste tested a puff and promptly insisted that I blog these. They’re seriously tasty. I adapted my spinach puffs from this non-vegan recipe. It was pretty easy. Cashew cheese was a perfect stand-in for the feta. The original recipe suggests eating these as a main dish, but I always think of spinach puffs as an appetizer. Isn’t anything with “puffs” in the name generally a snack or breakfast food? Anyhow, they definitely seem more appetizer-y to me, and pretty perfect for holiday entertaining. Best of all — they’re pretty easy to throw together. Save time by using store-bought puff pastry (lots of brands just happen to be vegan!). You can even prep the filling ahead and refrigerate or freeze it for later. I actually froze a big stash myself because I’m sure I’ll want to whip these up again for some holiday celebrations later this month.
