Spinach And Feta Puffs Food

FETA, DATE & SPINACH PASTRIES

Steps:

• Put the spinach in a pan with 2 tbsp water over a low-medium heat and cover. Stir the spinach a couple of times until wilted, about 4 mins, then drain. When cool enough to handle, firmly squeeze the excess water from the spinach with your hands, then roughly chop.
• Heat 10g of the butter and all of the oil in a large frying pan. Add the onion and cook over a medium-low heat until pale and softened. Add the drained spinach and garlic, season and cook for about 5 mins, stirring occasionally. Leave to cool.
• Transfer the spinach mixture to a bowl, then mix in the spring onions, dates, parsley, mint, pine nuts, feta and egg. Season.
• Heat the oven to 190C/170C fan/gas 5. Unroll the filo pastry and cut it into strips 9-10cm wide. Melt the rest of the butter, then brush one strip with some of it before putting another strip on top and brushing that too. Keep the remaining pastry covered with a tea towel as you work. Put two heaped teaspoonfuls of the filling at the end of the strip nearest to you. Fold the bottom corner of the pastry diagonally over the filling, so that what was the bottom edge now meets the right-hand edge of the pastry. Fold over the filled triangle and keep going like this with the whole strip, brushing with butter as you go, until you have a neat triangular filo package. Repeat the process with all the pastry and filling. Brush the top of each one with butter, then put onto baking sheets. Sprinkle with the black sesame seeds and bake for 25-30 mins, or until the pastry is golden brown.

KITTENCAL'S GREEK SPINACH AND FETA PUFF PASTRY TRIANGLES

Steps:

• Thaw the puff pastry at room temperature for 40 minutes.
• Set oven to 400 degrees F.
• Lightly grease a baking sheet.
• In a small cup or bowl whisk together 1 egg with water; set aside.
• In another bowl mix together 2 eggs, feta cheese, spinach, onion, parsley and black pepper.
• Unfold the pastry sheets on a lightly floured surface.
• Roll each sheet into a 12-inch square.
• Cut each into 16 (3-inch) squares (I use a pizza cutter for this!).
• Place about 1 tablespoon spinach/cheese mixture in the middle of each square.
• Brush the edges with egg mixture.
• Fold squares over the filling to form triangles.
• Crimp edges to seal.
• Place on a baking sheet, and brush tops with remaining egg mixture.
• Bake for about 20 minutes or until golden.
• Best served warm or at room temperature.

SPINACH AND FETA RUGELACH

Steps:

• Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
• Set the frozen spinach out on a plate at room temperature to soften slightly.
• Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.
• Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
• Lightly brush the tops with egg wash and sprinkle with sea salt.
• Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.

SPINACH PUFFS

Steps:

• 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°F. 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.

SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)

Steps:

• Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
• Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
• Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
• Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
• Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
• Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.

SPINACH AND FETA PUFF PASTRY BITES

Steps:

• Preheat oven according to puff pastry package instructions.
• Defrost puff pastry according to package directions.
• Lay the pastry out on a cookie sheet and lightly brush the beaten egg across the tops of each pastry cup.
• Bake the pastry for half the required time, according to package instructions. (Mine was 12 minutes, so bake for 6).
• Meanwhile, heat olive oil in a pan over medium-high heat. Add garlic and sauté for 30 seconds. Add onion and sauté for two minutes.
• Then add spinach and sauté for about 30 seconds to 1 minute, or until spinach is wilted.
• Combine spinach and onion mixture with feta in a food processor and pulse till all ingredients are small and combined. Ingredients should stick together.
• Remove the pastry from the oven. Fill each cup with about 1 tablespoon of spinach-feta mixture.
• Return pastry to the oven and bake for the remaining time, according to package instructions.
• Serve while the pastry is still warm.

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 AND FETA PUFF PASTRY BITES

Steps:

• Preheat the oven to 375 degrees F.
• Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.
• Flour a clean, dry countertop or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.
• Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.
• Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.

SPINACH AND FETA PUFF BITES

Steps:

• Preheat oven to 375°F. Thaw frozen spinach. Drain spinach. In a bowl, mix the spinach, feta, garlic, pepper and nutmeg together.
• Flour countertop. Lay out puff pastry on floured surface. Flour the top of the dough. Roll out pastry until it’s half as thick and about 24x12 inches. Cut into 3 inch strips crosswise and lengthwise. Make sure the squares are well floured then stack them in a pile. Fill a little dish with water. Imagine square of puff pastry as cut diagonally (diamond shaped). Fill one half of the diamond shape pastry with filling. Fold the bottom half to meet the edges of the top half. Use a fork to seal edges.
• Place finished pockets on a nonstick baking sheet. Bake about 15 min or until golden brown and puffy. Serve warm.