• If frozen, remove puff pastry sheet and let thaw on the counter while you prepare the rest
• In a fry pan heat oil and saute onion and garlic until fragrant.
• Sprinkle with seasonings then add spinach, stiring until wilted
• Remove from heat and let cool for a few minutes
• Once cooled stir in feta and one whisked egg.
• Cut pastry into 12 equal squares. They don’t have to be perfectly equal.
• Divide spinach mixture evenly on each square, about one generous tablespoon.
• Gather dough around the mixture like a little dumpling, pinch to seal then place sealed side down onto prepared baking pan. If using the Omnia stove top oven you will have room for eight bombs and if using the muffin insert you will have room for six.
• Paint each little bomb with egg wash.

for Omnia stove top users

• Cover baking pan and place on pre-heated base plate and cook for 5 minutes on high, then reduce heat to medium low and continue to cook for an additional 15-29 minutes or until they begin to brown around the edges.

for conventional oven users

• Place bombs on prepared baking sheet and bake for about 20 minutes in a pre-heated 350 ° F (176 ° C) oven or until nicely browned.
• Enjoy warm or at room temperature. You can freeze any leftovers for about 2-3 months. Just thaw then reheat gently in a warm oven or in your Omnia stove top or about 10 minutes.