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.
PUFF PASTRY WITH SPINACH AND FETA
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
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
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 AND FETA PHYLLO CUPS
Spinach and Feta Phyllo Cups are the perfect holiday appetizers!
Provided by Darcey Olson
Categories Appetizer
Time 19m
Number Of Ingredients 10
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 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
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
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 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
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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3.8/5 (252)Estimated Reading Time 1 minServings 4-6Total Time 1 min
- 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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- Squeeze out as much water from the thawed spinach as possible, too much water will make soggy puffs. Mix the spinach with the feta, onion, garlic, olive oil, and dill (if using). Season to taste with salt and pepper. In a small bowl beat the egg to blend before gently stirring into the spinach mixture.
- Cut the puff pastry into 3 equal strips. Reserve 1 strip for some other use (such as Nutella Palmiers). Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into the bottom and up the sides, leaving the corners pointing up. Divide the filling evenly among the pastry cups. Fold pastry over filling, pressing the corners together to meet in the center. The pastry cups can be covered and refrigerated up to 3 hours ahead of time.
- Beat the remaining egg to blend in a small bowl. Brush the pastry with the egg wash. Bake until the pastry is golden brown and puffed, about 25 minutes. Transfer the muffin tin to a wire rack to let the puffs cool in the tin for 10 minutes. Run a sharp paring knife around the edges of the puffs to loosen before turning the puffs onto the rack to cool slightly before serving.
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