Cheese And Spinach Puffs Recipes

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SPINACH CHEESE PUFFS

Friends and family request that I make these golden brown puffs every year on Christmas Eve. The tasty little treats are so good, you can't help but pop them in your mouth.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 3-1/2 dozen.

Number Of Ingredients 8



Spinach Cheese Puffs image

Steps:

  • In a saucepan, bring the milk, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. , Add eggs, one at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny. Stir in spinach and cheese. Line baking sheets with foil and grease the foil. Drop batter by tablespoonfuls 1-1/2 in. apart onto prepared baking sheets. , Bake at 375° for 23-28 minutes or until puffed and golden brown. Remove to wire racks. Serve warm. Refrigerate any leftovers.

Nutrition Facts :

1 cup whole milk
1/2 cup butter, cubed
1 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese

SPINACH-AND-CHEESE PUFF

Like creamed spinach but cheesier, this baked side is a great accompaniment to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 40m

Number Of Ingredients 7



Spinach-and-Cheese Puff image

Steps:

  • Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.
  • In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes.

Butter, for baking dish
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups half-and-half
3 large eggs, lightly beaten
1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
Coarse salt and ground pepper
1/4 teaspoon ground nutmeg

SPINACH-CHEESE PUFFS

Make and share this Spinach-Cheese Puffs recipe from Food.com.

Provided by Chill

Categories     Cheese

Time 20m

Yield 48 CHEESE PUFFS, 1 serving(s)

Number Of Ingredients 9



Spinach-Cheese Puffs image

Steps:

  • Drain spinach; squeeze dry with paper towels.
  • In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils.
  • Remove saucepan from heat.
  • With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan.
  • Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny.
  • Stir in Gruyere and parmesan cheeses and spinach.
  • If not baking right away, cover surface of mixture with plastic wrap and refrigerate.
  • Preheat oven to 375 degrees.
  • Lightly grease 2 large cookie sheets.
  • Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart.
  • Bake 15 to 20 minutes until cheese puffs are golden brown.
  • Arrange appetizer and garnish on platter; serve immediately.

1 (10 ) package frozen chopped spinach
1 cup milk
1/2 cup margarine or 1/2 cup butter
1 teaspoon salt
1 cup all-purpose flour
4 large eggs
1/4 lb gruyere or 1/4 lb swiss cheese, shredded
1/2 cup parmesan cheese, Grated
beets or salad greens

SPINACH PUFFS

These bite-sized spinach puffs are full of cheese and creamy goodness. -Marissa Allen, First and Full

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 24 servings.

Number Of Ingredients 9



Spinach Puffs image

Steps:

  • Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.

Nutrition Facts : Calories 136 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 147mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.

1 package (17.3 ounces) frozen puff pastry, thawed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup crumbled feta cheese
2 large eggs, divided
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt

CHEESE AND SPINACH PUFFS

Got this recipe from a friend. They are one of my favorite appetizers. Cook time is an estimate because she said she doesn't pay that much attention. Chill time is 1-2 hours.

Provided by ratherbeswimmin

Categories     Spinach

Time 1h

Yield 5 dozen

Number Of Ingredients 12



Cheese and Spinach Puffs image

Steps:

  • In a saucepan, add the onions and spinach; cook according to the directions on the package of spinach; drain and press out liquid.
  • In a mixing bowl add the spinach, eggs, cheeses, dressing, margarine, garlic powder, peppers, and Worcestershire sauce; stir to combine.
  • Add the muffin mix; stir to combine.
  • Cover and refrigerate for 1-2 hours.
  • Shape mixture into 1-inch balls and place on a very lightly greased baking sheet.
  • Bake at 350° for 10-15 minutes (estimate).

1/2 cup chopped onion
1 (10 ounce) package frozen chopped spinach
2 eggs, beaten
1/2 cup shredded parmesan cheese
1/2 cup shredded cheddar cheese
1/2 cup bleu cheese salad dressing
1/4 cup margarine, melted
1/4 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
Worcestershire sauce (to taste)
1 (8 1/2 ounce) package corn muffin mix

CHEESE AND SPINACH PUFF PASTRY POCKETS

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h5m

Yield 12 appetizer servings

Number Of Ingredients 9



Cheese and Spinach Puff Pastry Pockets image

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.
  • Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cups grated Fontina cheese
1/4 cup freshly grated Parmesan
3 to 5 green onions, finely chopped

SPINACH & GOAT'S CHEESE PUFF

Top shop-bought puff pastry with wilted greens, flavoured with nutmeg and some salty cheese - a great-value supper or lunchbox option

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 6



Spinach & goat's cheese puff image

Steps:

  • Heat oven to 220C/200C fan/gas 7. Unroll the pastry and put in a large Swiss roll tin. Trim any excess pastry at either end if necessary. Prick all over with a fork, then bake for 10 mins.
  • Use a hand blender to blitz the spinach with the eggs, milk, half the goat's cheese and nutmeg, until the spinach is chopped but not puréed. Take the pastry from the oven and press down the centre, as it will have puffed up. Spoon on the filling, scatter with the rest of the cheese, then bake for 15 mins until the filling is set.

Nutrition Facts : Calories 633 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.9 milligram of sodium

375g pack ready-rolled puff pastry
400g frozen spinach , thawed and squeezed dry
2 eggs
150ml milk
2 x 125g packs soft goat's cheese
¼ nutmeg , grated

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