Spinach & Pistachio Tikka Puffs

INGREDIENTS

• 2 Sauteed Spinach & Pistachio Tikka Patty, cooked per package instructions 
• 1/4 cup pesto
• 1/4 cup marinara
• 2 roasted red peppers (from a jar), sliced
• 3 oz chopped pickled onions (optional)
• 3 oz feta cheese crumbles
• Everything bagel seasoning or sesame seeds (optional)

• 1 tbsp ghee + ¼ tsp turmeric powder (for golden color)

DIRECTIONS

Prep the puff pastry:

• Thaw puff pastry on the counter for about 1 hour. 
• Preheat the oven to 425°F and line a baking sheet with parchment paper.

Assemble:

• Roll out both pastry sheets on a lightly floured surface until evenly sized (slightly smaller than the baking sheet).
• Place the first sheet on the prepared tray.
• Spread pesto evenly to the edges, then add dollops of marinara.
• Layer with olives, pickled onions (if using), roasted red peppers, feta, and small crumbles of the spinach & pistachio patties.
• Place the second pastry sheet on top and gently press down — no need to seal the edges.
• Using a sharp knife, cut the layered pastry into 48 small squares.
• Mix the ghee and turmeric, brush over the top, and sprinkle with everything bagel seasoning or sesame seeds.
• Bake for 20–25 minutes, until puffed and golden brown.
• Allow to cool slightly and serve with your favorite mint chutney or ketchup.

Storage: Store in a freezer-safe container. To reheat, bake at 350°F for 8–10 minutes, until warmed through and crisp again.

COOKING TIME:

• Prep time: 15 minutes
• Cooking time: 25 minutes
• Total time: 40 minutes
• Serves: 12 people