SPINACH PUFFS
Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner-they're that good.
Provided by Bon Appétit Test Kitchen
Categories Side Bake Thanksgiving Vegetarian Quick & Easy Dinner Feta Spinach Phyllo/Puff Pastry Dough Bon Appétit Wedding Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.
- Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD: Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.
- Preheat oven to 400°F. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.
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
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.
SPINACH PUFF
My favorite! Card 25, packet 17 of My Great Recipes. Can make 2 hours ahead and baked just in time for serving.
Provided by Julie Bs Hive
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook spinach according to package directions, adding onion to the pan as spinach cooks.
- Drain well. Fold in the eggs and sour cream. Blend in the Parmesan cheese and flour. Stir in the butter, nutmeg, salt and pepper.
- Turn into a well buttered 1-quart casserole or soufflé dish.
- Bake at 350°for 25-30 minutes or until the center is set.
- Serving suggestions: baked ham, tomatoes vinaigrette, and French bread.
CHEESE AND SPINACH PUFF PASTRY POCKETS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h5m
Yield 12 appetizer servings
Number Of Ingredients 9
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.
SPINACH AND FETA PUFF PASTRY BITES
Provided by Dave Lieberman
Categories appetizer
Time 45m
Yield about 32 puffs
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.
- Flour a clean, dry countertop or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.
- Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.
- Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.
SPINACH IN PUFF PASTRY
Steps:
- Preheat the oven to 375 degrees F.
- Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
- Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.
SPINACH ARTICHOKE BAKED BRIE
Holiday appetizers have met their match with this spinach artichoke baked brie. The crispy puff pastry encases a layer of creamy spinach and melty brie, making the perfect mashup. Spread onto your favorite crackers or crostini and enjoy all season long.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture. Coarsely chop.
- Put the cream cheese, mayonnaise, sour cream and garlic in a large bowl; mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and Parmesan, mixing to combine. Season with salt and pepper, then refrigerate until ready to use.
- Line a baking sheet with parchment paper. Whisk the egg with a splash of water in a small bowl. Roll out the puff pastry to a 13-by-12-inch wide rectangle. Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Form the reserved strip of dough into a bow. Brush a little egg wash on the center of the pastry and gently press the bow on top to secure. Brush the bow and the entire exterior of the pastry with the egg wash, then return it to the refrigerator to chill, about 30 minutes.
- Preheat the oven to 375 degrees F.
- Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, then serve warm with crackers and/or crostini.
SPINACH STUFFED PUFF PASTRY CUPS
Puff pastry is so fun to cook with! I like to make this as an appetizer. Puff pastry always looks so elegant and guests always give me a "How did you make this" reaction. It also makes a great lunch on its own. Always be sure to fully squeeze all the water out of the spinach. Other wise the whole thing will be a pool of mushy goo! For extra flavor, try adding 1/3 cup sauteed onions.
Provided by Aimchick
Categories Spinach
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- -mix all other ingredients in a bowl and let stand at room temperature.
- -Scoop tops of baked pastry shells out with a spoon.
- -Fill pastry shells with spinach mixture.
- -Bake 10-15 minutes, until spinach mixture is hot in the middle.
Nutrition Facts : Calories 380.8, Fat 25.4, SaturatedFat 9.4, Cholesterol 28.8, Sodium 459.5, Carbohydrate 26.7, Fiber 2.2, Sugar 1.9, Protein 12.5
SPINACH IN PUFF PASTRY
Puff pastry makes any filling elegant. This is a delicious lunch but also makes a great dinner for a guest who's vegetarian. Source: Barefoot Contessa/Ina Garten
Provided by MarieRynr
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 375*F.
- Saute onions in butter over medium low heat for 5 to 7 minutes until tender.
- Add the garlic and cook for 1 minute longer.
- Meanwhile, squeeze most of the water out of the spinach and place it in a bowl.
- Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg and pinenuts.
- Mix well.
- Line a baking sheet with parchment paper.
- Unfold one sheet of puff pastry and place it on the paper.
- Spread the spinach mixture in the middle of the pastry, leaving a 1 inch border.
- Brush the border with the egg wash.
- Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction.
- Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork.
- Brush the top with egg wash, but don't let it drip down the sides or the pastry won't rise.
- Make three smallslits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned.
- Transfer to a cutting board and serve hot!
CHEESY SPINACH PUFF PASTRY BITES
When I travel home to be with my nieces and nephews, my brother always wants me to cook new things for the kids. What I've done in this recipe is take the crowd-pleasing creamy spinach dip that I make and pair it with puff pastry. Because what kid (or adult!) doesn't love puff pastry?
Provided by Stuart O'Keeffe
Categories appetizer
Time 1h10m
Yield 9 bites
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving the bacon fat in the pan. Set the bacon aside.
- Return the skillet to medium-high heat and add the onion. Cook, stirring occasionally, 1 minute. Stir in the garlic. Add the spinach and cook until the spinach is wilted, 2 to 3 minutes. Stir in the salt and pepper and set aside.
- Stir 1 egg, the cream cheese, Parmesan, feta and chives together in a large bowl. Stir in the spinach mixture and the bacon. Set aside.
- Dust a work surface with flour and roll out the pastry with a rolling pin to smooth out any creases. Cut into 4-inch pieces; you should get about 9 squares. Place the squares on the prepared baking sheet.
- In a small bowl, beat the remaining egg together with a splash of water. Using a pastry brush, brush two adjacent sides of each square with the egg wash. Place a heaping tablespoon of filling into the center of the square. Fold the dough over the filling, forming a triangle, and crimp the edges together. Place the bites in the fridge for 10 to 15 minutes. Remove from the fridge and brush the tops with the remaining egg wash. Bake until golden brown and puffed, 15 to 20 minutes. Let cool 5 to 10 minutes before eating.
SPINACH ROLLS WITH PUFF PASTRY
A vegetarian version of mini sausage rolls but made with a spinach and feta filling. I used frozen spinach because it was a better buy than fresh at the time but the equivalent amount of fresh spinach, chopped and wilted, would do the job.
Provided by cassandra
Categories Appetizers and Snacks Pastries
Time 45m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
- Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal.
- Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
- Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.
Nutrition Facts : Calories 132.9 calories, Carbohydrate 9.7 g, Cholesterol 7.4 mg, Fat 9.5 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 97.1 mg, Sugar 0.4 g
SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)
Modified from a recipe by Ina Garten. We've made this a few times for dinner, and it turned out delicious as well as beautiful. The puff pastry is much easier to work with than phyllo dough, so this comes together fairly quickly.
Provided by MindiLouWho
Categories Vegetable
Time 55m
Yield 1 large pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
- Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
- Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
- Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
- Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
- Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.
THE ONE SPINACH APPETIZER PUFF
One of each ingredient (almost) makes this recipe easy to make. Perfect for any party or even to make a regular dinner a bit more special. These can be made ahead and kept in the freezer. When ready to serve, just pop in an oven or toaster oven for 5-10 minutes until heated through. (personally, I think these taste better when frozen and then reheated.)
Provided by Sandra E.
Categories Spinach
Time 40m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Break egg into a bowl and beat with a whisk for 30 seconds.
- Add remaining ingredients and combine with a wooden spoon until well mixed.
- Let batter sit while greasing a mini-muffin pan and preheating oven to 375 degrees.
- Spoon batter into the mini-muffin pan to 3/4 full.
- Bake for 25-30 minutes or until puffed and golden brown.
- TIP: There will be leftover batter after filling the 24 - mini muffin pan. If you don't have a second pan, and you don't want to wait for the first batch to finish, use small foil tart cups for the last few, they may take a bit longer to cook. However, since these will disappear quickly, and they can be frozen, it is much easier to just double the recipe and just make 2 1/2 - 3 pans.
SPINACH PUFF PASTRY QUICHE
Provided by Dodie Thompson
Categories Cheese Egg Bake Vegetarian Quick & Easy Spinach Fall Bon Appétit St. Louis Missouri
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter glass pie plate. Trim edges. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.
SPINACH & RICOTTA SLICE
Both vegetarians and non-veggies will love this puff pastry parcel with Italian cheese - great as a buffet centrepiece
Provided by John Torode
Categories Buffet, Main course
Time 1h45m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
- Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
- Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
- Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
- Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
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- Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.
- Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.
- Preheat oven to 400°. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.
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