Spinach Bacon Cheese Puffs Recipe 46

SPINACH PUFFS

Steps:

• Place racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Bake bacon according to these directions for Baked Bacon. Let cool, then chop or crumble into bits. Spray 18 total cups in two standard muffin tins with nonstick spray.
• Meanwhile, place the cream cheese pieces in a wide microwave-safe bowl. Microwave in 10 second bursts until the cream cheese is very soft and melty but not so hot that it is steaming. Stir in 1 egg, garlic powder, black pepper, and oregano until well combined.
• In a separate large mixing bowl, combine the spinach, feta, Parmesan, and chopped bacon with a fork, breaking apart the spinach. Scrape the cream cheese mixture on top of the spinach mixture, then stir the ingredients until well combined. Taste and adjust seasoning as desired.
• Unfold the first sheet of pastry on a lightly floured surface and gently roll to remove any creases (it will be a 10- or 11-inch square). Cut the pastry sheet into 9 even squares (three squares across and three down-they will be a little more than 3 inches on each side). Line the wells of the muffin pan with the pastry squares so that the center is pressed on the bottom of the muffin cups and the corners over hang the sides (see photo in blog post above). If needed, stretch the squares to be a bit larger so that they extend all the way up the sides. With a spoon or small scoop like this one, portion the spinach filling by heaping tablespoons and place it in the center of each muffin cup, dividing it evenly among the 18 cups.
• Bring the four points of each puff pastry square together towards the center so that they cover the filling, then lightly press them together in the middle (no need for them to totally stick or seal). In a small bowl, beat the remaining egg to make an egg wash and brush it over the tops of the pastry (you will not need the whole egg).
• Bake the puffs, one muffin tin on each rack, for 21 to 24 minutes, until puffy and deeply golden, switching the pans' position on the upper and lower racks halfway through. Allow to cool for 10 minutes, then run a knife carefully around the edges to gently loosen them. Transfer to a wire rack. Serve warm or at room temperature.

SPINACH BACON CHEESE PUFFS RECIPE - (4.6/5)

Steps:

• Preheat oven to 400°F. Grease 9 round or square cups in a muffin pan. Briefly microwave the cream cheese, about 20 seconds or longer if needed, until it's soft and melted, but not steaming hot. Mix the egg, oil, and dill into the melted cream cheese until well combined. The cream cheese may not be completely smooth, some lumps are okay. In a separate bowl add the spinach, feta, and bacon. Pour the cream cheese mixture over top, season it with salt and pepper, then use a fork to combine it together. Line the muffin pan with the pastry squares, stretching them out a little if needed, press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together. Lightly brush with the melted butter. Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.

SPINACH-CHEESE PUFFS

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.

CHICKEN AND SPINACH IN PUFF PASTRY

Steps:

• Preheat oven to 375 F.

PUFF PASTRY BREAKFAST TARTS WITH SPINACH, EGG AND CHEESE

Steps:

• Thaw the puff pastry and the frozen spinach according to package directions. Preheat the oven to 425°F. Line two baking sheets with parchment paper.
• Heat the butter in a medium sized skillet over medium heat and sauté the onions for 4 minutes until golden brown, then add the spinach and sauté for another 4 minutes or so until cooked and the moisture is gone. Allow to cool to room temperature.
• While the spinach mixture is cooling, on a lightly floured surface, lay out one sheet of the pastry, sprinkle lightly with flour and lightly roll it just a little thinner, preserving the shape of the dough. Use a sharp knife to cut it into two even pieces, transfer the pieces to the prepared baking sheets, then use the same knife to score a ½-inch border around the edges, making sure not to cut all the way through the pastry. Use a fork to prick holes in the middle part of the pastry, within the border. Repeat with the other sheet of puff pastry, so you end up with 4 scored pieces of pastry.
• Bake the puff pastry for about 10 to 11 minutes until lightly browned and slightly puffy. Remove from the oven, and press within the border lightly with a fork to deflate any puffed up areas, then spread the spinach evenly over the four pieces, keeping the border clear. Sprinkle the spinach with the cheese. Use a spoon to make a little hollow in the spinach and cheese mixture on both ends of all four of the rectangles. Carefully crack an egg into the depressions in the spinach mixture. Repeat until all four pastries have two eggs each. Sprinkle over the bacon, and return to the oven.
• Bake for another 8 to 10 minutes until the pastry is fully cooked and the egg is done to your liking. Serve immediately, with chives sprinkled on top if desired.

SPINACH CHEESE PUFFS

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.

SPINACH BACON CHEESE PUFFS

Steps:

• Preheat oven to 400 degrees F. Grease 9 round or square cups in a muffin pan.
• Briefly microwave the cream cheese - about 20 seconds or longer if needed until it's soft and melted but not steaming hot. Mix the egg, oil and dill into it until well combined - the cream cheese may not be smooth and that's ok.
• In a separate bowl add the spinach, feta and bacon. Pour the cream cheese mixture over top, season it with salt and pepper (about 1/2 teaspoon salt and 1/8 teaspoon pepper) then use a fork to combine it together.
• Line the muffin pan with the pastry squares, stretching them out a little if needed, press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together.
• Lightly brush with the melted butter. Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.