One Pan Spinach Puffs Recipes

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 PUFFS

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.

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.

THE ONE SPINACH APPETIZER PUFF

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.