Spinach Stuffed Puff Pastry Cups Recipes

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CHEESE AND SPINACH PUFF PASTRY POCKETS



Cheese and Spinach Puff Pastry Pockets image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h5m

Yield 12 appetizer servings

Number Of Ingredients 9

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

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.

PUFF PASTRY WITH SPINACH AND FETA



Puff Pastry with Spinach and Feta image

The recipe makes 2 baking sheets full. We call it puff pasty pizza in our house and it tastes best at room temperature or cooled. Great for parties or a buffet, cause you can make it the day before. Use salt sparingly as feta cheese is salty.

Provided by Silke

Categories     Appetizers and Snacks     Pastries

Time 45m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package frozen chopped spinach, thawed and drained
salt and freshly ground black pepper to taste
1 pinch ground nutmeg
2 sheets frozen puff pastry, thawed
1 ¼ cups heavy whipping cream, or more to taste
1 (8 ounce) package crumbled feta cheese, or more to taste
2 cloves garlic, minced

Steps:

  • Drain thawed spinach in a sieve and press out as much liquid as possible with your hands. Season with salt, pepper, and nutmeg.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper and place 1 sheet of puffed pastry on each baking sheet.
  • Combine cream, feta cheese, and garlic in a blender; blend until smooth.
  • Distribute spinach evenly over the 2 puff pastry sheets, leaving a border on all sides. Spread feta cheese mixture on top of the spinach.
  • Bake in the preheated oven until puffed up and lightly browned on the edges, about 30 minutes.

Nutrition Facts : Calories 358 calories, Carbohydrate 19.8 g, Cholesterol 50.8 mg, Fat 28.5 g, Fiber 0.6 g, Protein 6.2 g, SaturatedFat 12.4 g, Sodium 333.6 mg, Sugar 1.1 g

SPINACH ROLLS WITH PUFF PASTRY



Spinach Rolls with Puff Pastry image

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

2 tablespoons vegetable oil
1 clove clove garlic, minced, or more to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
salt to taste
1 (4 ounce) package crumbled feta cheese
3 sheets frozen puff pastry, thawed
1 egg, beaten
1 tablespoon milk
2 tablespoons sesame seeds

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 AND FETA PHYLLO CUPS



Spinach and Feta Phyllo Cups image

Spinach and Feta Phyllo Cups are the perfect holiday appetizers!

Provided by Darcey Olson

Categories     Appetizer

Time 19m

Number Of Ingredients 10

8 oz Crumbled Feta Cheese (Plain or Herb Variety)
1/2 cup Parmesan cheese
2 Eggs (Beaten)
2 Garlic Cloves (Finely Minced)
1-2 Shallots (Finely Minced)
1 tsp Oregano
1/4 tsp Salt
Black Pepper (To Taste)
2 Boxes Frozen Chopped Spinach, 10 oz
3 Packages of Pre-made Mini Phyllo Cups

Steps:

  • Thaw the Spinach and squeeze out the excess water.
  • Pre-heat the oven to 400.
  • In a large bowl, mix the feta, parmesan cheese, egg, garlic, shallots, oregano, salt and black pepper until combined. Fold in the spinach.
  • Fill the mini phyllo cups with the spinach mixture.
  • Bake for 7-9 minutes until the top is browned.
  • Let rest to set for 3-4 minutes before serving.

Nutrition Facts : Calories 39 kcal, Carbohydrate 2 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 0.001 g, Cholesterol 19 mg, Sodium 151 mg, Fiber 1 g, Sugar 0.2 g, UnsaturatedFat 1.1 g, ServingSize 1 serving

SPINACH PUFFS



Spinach Puffs image

Spinach Puffs are an easy, DELICIOUS appetizer! Buttery squares of puff pastry, filled with cream cheese, spinach, feta, and bacon. Easy to make ahead!

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 45m

Number Of Ingredients 10

4 strips thick-cut bacon
8 ounces reduced-fat cream cheese (Neufchâtel, cut into large pieces)
2 large eggs (divided)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
10 ounces frozen spinach ((1 package) thawed and thoroughly pressed dry)
1/2 cup crumbled feta (about 2 ounces)
1/4 cup finely grated Parmesan (about 1 ounce)
2 sheets frozen puff pastry ((9- or 10-inch) thawed overnight in the refrigerator (I like Pepperidge Farm))

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.

Nutrition Facts : ServingSize 1 puff, Calories 179 kcal, Carbohydrate 13 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 258 mg, Fiber 1 g, Sugar 2 g

SPINACH PUFFS



Spinach Puffs image

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

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

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 STUFFED PUFF PASTRY CUPS



Spinach Stuffed Puff Pastry Cups image

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

6 frozen pepperidge farms puff pastry shells, baked according to package directions
1 (10 ounce) package frozen spinach, thawed and fully drained
3 garlic cloves, finely minced
1 (4 ounce) package crumbled feta cheese
3 tablespoons grated parmesan cheese
2/3 cup part-skim ricotta cheese
1/4 cup fat free cream cheese, softened
2 tablespoons fat-free half-and-half
salt and pepper

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



Spinach in Puff Pastry image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 15

4 tablespoons (1/2 stick) unsalted butter
2 cups chopped onions (2 onions)
1 tablespoon chopped garlic (3 cloves)
2 (10-ounce) boxes frozen chopped spinach, defrosted
1/3 cup chopped scallions, white and green parts (2 scallions)
1 cup grated Gruyere cheese
3/4 cup freshly grated Parmesan cheese
4 extra-large eggs, lightly beaten
1 tablespoon dry bread crumbs, plain or seasoned
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 cup toasted pignoli (pine) nuts
2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
1 extra-large egg beaten with 1 tablespoon water, for egg wash

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.

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