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.
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.
SAVORY PUFF PASTRY POCKETS RECIPE BY TASTY
Here's what you need: ricotta cheese, fresh spinach, artichoke heart, salt, pepper, frozen puff pastry, shredded mozzarella cheese, pepperonis, marinara sauce, roasted red pepper, pesto, mozzarella pearls, butter
Provided by Pierce Abernathy
Categories Snacks
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- In a medium-sized mixing bowl, combine the ricotta, spinach, artichokes, salt, and pepper, and mix until fully incorporated.
- Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
- Place the shredded mozzarella, pepperonis, and marinara in the first four cube divots.
- Place the roasted red peppers, pesto, and mozzarella pearls in the middle four cube divots.
- Spoon the ricotta mixture into the last 4 cube divots.
- Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
- On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
- Using a knife, cut any excess dough from the sides.
- Using a fork, press into the the edges of the pastry and seal.
- Brush the pastry with butter and bake for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 323 calories, Carbohydrate 12 grams, Fat 24 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
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.
CHEESE AND SPINACH PUFF PASTRY POCKETS
The following recipe is courtesy of Giada De Laurentis. Mini phyllo cups would also work well with this filling for smaller bite-size appetizers. Pastry shells may also be made using mini muffin cups with squares of puff pastry or puff pastry sheets may be cut into small squares to form pockets for the filling.
Provided by LtlPhyl 2
Categories Spinach
Time 1h5m
Yield 12 appetizers
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.
CHEESE & SPINACH PUFF PASTRY POCKETS
Make and share this Cheese & Spinach Puff Pastry Pockets recipe from Food.com.
Provided by bknm731
Categories < 4 Hours
Time 1h5m
Yield 12 appetizer, 12 serving(s)
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.
Nutrition Facts : Calories 396.4, Fat 29.8, SaturatedFat 11.8, Cholesterol 42.6, Sodium 374, Carbohydrate 24.2, Fiber 2, Sugar 1.2, Protein 9.2
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