Spinach Diamond Puffs Recipes

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

Ingredients

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 DIAMOND PUFFS

Spinach Diamond Puffs image

This recipe was found in the "More Stoneware Sensations" cookbook. I believe it is a Pampered Chef recipe.

Provided by DailyInspiration

Categories Spinach

Time 56m

Yield 32 puffs

Number Of Ingredients 10

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup carrot, finely chopped
1 tablespoon onion, finely chopped
1/2 cup mayonnaise
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup swiss cheese, shredded
frozen puff pastry sheet, thawed (2 sheets)
1 egg, lightly beaten
1 tablespoon water

Steps:

Preheat oven to 425 degrees F. Cover Rectangle Baking Stone (or cookie sheet) with parchment paper. Place drained spinach on paper towels and press to remove excess moisture. Chop carrots and onion. Place spinach carrots, onion, mayonnaise and seasonings in a bowl. Shred cheese into bowl and mix well.
Lightly sprinkle flat side of large cutting board with flour. Using a rolling pin, roll one pastry sheet into a 12-inch square. (Wrap second pastry sheet in plastic wrap and refrigerate until ready to use). Cut rolled pastry sheet into sixteen 3-inch squares using a pizza cutter.
Using a small scoop, place a scant scoop of spinach mixture in center of each square. Flatten slightly with back of scoop. Combine egg and water. Using a pastry brush, brush egg mixture over cut lines in pastry and around outside edge of large square. For each appetizer, bring two opposite corners of each square up over filling, pinch together firmly and twist.
Place on baking stone or cookie sheet. Brush appetizers with egg mixture. Bake 17-18 minutes or until golden brown. Remove to serving platter. Repeat with remaining pastry sheet and spinach mixture. Serve warm.

Nutrition Facts : Calories 33, Fat 2.4, SaturatedFat 0.8, Cholesterol 9.9, Sodium 61, Carbohydrate 1.7, Fiber 0.3, Sugar 0.5, Protein 1.5

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