Cheesy Spinach Puffs Food

EASY SPINACH PUFF PASTRY RECIPE

Steps:

• Preheat oven to 400°F. Squeeze out any excess liquid from thawed spinach until it is as dry as possible. In a skillet over medium heat, melt butter, then add diced shallots and garlic and cook 2-3 minutes, until shallots become translucent. Sprinkle flour into the skillet, whisking for 1-2 minutes until it lightly browns.
• Add nutmeg, then slowly add heavy cream, whisking continuously, until the sauce begins to thicken, about 3-5 minutes.
• Stir in white cheddar cheese and Parmesan cheese.
• Dice cooked bacon strips and add to the cheese sauce, reserving 2 strips to top the pastries later. Stir until the cheese melts completely, then salt to taste.
• Add spinach to the mixture and stir to combine.
• Finally, remove from the heat and begin preparing your puff pastry. On a lightly floured surface, unfold the thawed puff pastry and roll each into a 12-inch square sheet.
• Cut each pastry sheet into 9 even squares. Place into greased muffin cups, pressing gently on the bottoms and up the sides, so the corners point up.
• Fill each cup with 2 Tablespoons of the creamed spinach mixture.
• Top with remaining chopped bacon.
• In a small bowl, mix egg and water to create an egg wash. Brush the egg wash over the top of the puff pastry, then add to the oven.
• Bake 15-18 minutes, or until golden brown on top. Serve, and enjoy!

CHEESY SPINACH PUFF PASTRY BITES

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.

SPINACH-AND-CHEESE PUFF

Steps:

• Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.
• In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes.

CHEESY CHICKEN SPINACH APPETIZER PUFFS

Steps:

• Need Mini Cup Cake Pans).
• Grind chicken breast in food processor until consistency of ground meat.
• Defrost spinach according to directions of package and drain. Dry the spinach as much as possible with paper towels and set aside.
• Rough chop artichoke hearts until they are 1/8" pieces and set aside.
• Chop onion to a 1/4" dice and mince garlic cloves.
• Add 2 tablespoons oil to a sauté pan and heat over medium heat, once warm add onions and sweat onions about 5 minutes than add minced garlic. Cook until tender and the onion starts to show color.
• Add ground chicken breasts to pan with onions and garlic and cook thoroughly.
• Once chicken is cooked, add artichoke hearts and chopped spinach. Mix and heat through.
• Turn the heat down to low, add the whole package of laughing cow cheese and mix everything together. Heat until the cheese is just melted.
• Remove from heat and allow to cool to room temperature.
• Once room temperature is achieved, stir in the sour cream.
• Place in refrigerator and allow to cool completely about 15 minutes.
• Once chicken mixture is completely cool heat oven to 375 degrees F.
• Unroll crescent dough and for each serving you will need a half of a crescent triangle piece. Roll the dough with rolling pin to stretch it and than poke all over with fork to help prevent the dough from rising, do the same to each half piece.
• Take the rolled out piece and place in cupcake pan so that the sides and bottom are covered and there is dough to fold over top to patch the pieces together.
• Once the whole pan is filled with the dough place about 1-2 teaspoon of the chicken mixture in each and fold over the tops making sure there are no openings.
• Bake in the 375 degree F oven for 14-16 minutes (depending on your oven.).
• They are done once golden brown on top and will just pop right out of the pan.
• Enjoy!

SPINACH CHEESE PUFFS

Steps:

• In a saucepan, bring the milk, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. , Add eggs, one at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny. Stir in spinach and cheese. Line baking sheets with foil and grease the foil. Drop batter by tablespoonfuls 1-1/2 in. apart onto prepared baking sheets. , Bake at 375° for 23-28 minutes or until puffed and golden brown. Remove to wire racks. Serve warm. Refrigerate any leftovers.

SPINACH-CHEESE PUFFS

Steps:

• Drain spinach; squeeze dry with paper towels.
• In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils.
• Remove saucepan from heat.
• With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan.
• Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny.
• Stir in Gruyere and parmesan cheeses and spinach.
• If not baking right away, cover surface of mixture with plastic wrap and refrigerate.
• Preheat oven to 375 degrees.
• Lightly grease 2 large cookie sheets.
• Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart.
• Bake 15 to 20 minutes until cheese puffs are golden brown.
• Arrange appetizer and garnish on platter; serve immediately.

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.

PUFF PASTRY CHRISTMAS TREE

Steps:

• Preheat the oven to 400°F.
• Remove the puff pastry from boxes. Bring the puff pastry dough pieces to room temperature.
• Put the spinach, paprika, onion powder, salt, pepper in a food processor and mix well.
• Flour the counter, lay out 3 rectangles of puff pastry dough on top of each other, sprinkle flour on top and roll into a 10-12" rectangular shape with a rolling pin.
• Do the same for the 3 other puff pastry sheets on another section of countertop.
• Cut each rectangle into a tall triangle with a knife or dough cutter. (Try and resemble a Christmas tree!)
• Place the 1st triangle stack on a baking tray lined with parchment paper.
• Spread the spinach paste on top, then sprinkle the grated cheddar cheese & about 2/3 of the Parmesan.
• Cover with the other triangular piece of dough.
• Seal the edges together by pressing the dough closed with your fingers.
• Make 1" to 4" cuts on the sides of the tree, then twist the dough. Repeat cuts from the top of the tree down, on each side.
• Mix the egg yolk well with 1 tablespoon of water and brush it all over the top of the dough.
• Sprinkle with sesame seeds & remaining Parmesan cheese.
• Bake in a 400°F oven until golden brown, about 8-10 minutes. Serve warm.

CHEESY SPINACH PUFFS

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Combine spinach, ricotta, romano, mozzarella, salt, pepper, garlic, egg yolks, softened butter and red pepper flakes. Mix well.
• 3. Unfold puff pastry and cut into approx. 4" squares. Place a spoonful of spinach mixture in the center of each square. Dampen the edges of the dough with water and pull opposite corners up and over the filling, sealing, to make little pillows.
• 4. Place pillows seam side down on an ungreased baking sheet with parchment paper about 2 inches apart. Brush each pillow with garlic butter (mix a few tsp. melted butter with a pressed garlic clove).
• 5. Bake until golden brown, approximately 20-25 minutes. Serve warm.

CHEESY SPINACH PUFFS

Steps:

• Preheat the oven to 350°F. Generously -and I DO MEAN GENEROUSLY- spray 48 mini-muffin wells with non-stick cooking spray. Eggs are culinary glue. If you don't grease the tar out of those mini-muffin wells, they will stick!
• Melt the butter over low heat in a small saucepan or frying pan. Stir in the grated or finely chopped onion and cook on low, stirring frequently, until the onions are very tender, about 5 minutes. Stir in the garlic and cook for an additional minute. Remove the pan from the burner and set aside.
• Put the squeezed-dry spinach on a cutting board and chop a few times with a knife to separate the spinach and make the pieces smaller.
• In a mixing bowl, beat the eggs with a whisk. Whisk in the ricotta cheese until smooth. Switch to a wooden spoon, add the remaining ingredients -including the cooked onion mixture and the chopped spinach- and mix until evenly combined.
• Divide the mixture between the mini-muffin cups. Bake the puffs until set in the center and lightly browned around the outside edge (begin checking at 20 minutes.)
• Let them rest in the pans for about 3 minutes before trying to remove. If any of them stick, run a butterknife around the edge to loosen them.
• Serve warm or room temperature with marinara or pizza sauce.