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.
SPINACH AND FETA PUFF PASTRY BITES
Provided by Dave Lieberman
Categories appetizer
Time 45m
Yield about 32 puffs
Number Of Ingredients 7
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 ARTICHOKE BAKED BRIE
Holiday appetizers have met their match with this spinach artichoke baked brie. The crispy puff pastry encases a layer of creamy spinach and melty brie, making the perfect mashup. Spread onto your favorite crackers or crostini and enjoy all season long.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture. Coarsely chop.
- Put the cream cheese, mayonnaise, sour cream and garlic in a large bowl; mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and Parmesan, mixing to combine. Season with salt and pepper, then refrigerate until ready to use.
- Line a baking sheet with parchment paper. Whisk the egg with a splash of water in a small bowl. Roll out the puff pastry to a 13-by-12-inch wide rectangle. Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Form the reserved strip of dough into a bow. Brush a little egg wash on the center of the pastry and gently press the bow on top to secure. Brush the bow and the entire exterior of the pastry with the egg wash, then return it to the refrigerator to chill, about 30 minutes.
- Preheat the oven to 375 degrees F.
- Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, then serve warm with crackers and/or crostini.
BRIE PUFF PASTRY
My husband was in the Air Force, so we've entertained guests all over the United States. I acquired this recipe while in California. It's one of my favorite special appetizers. -Sandra Twait, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Cut Brie horizontally in half. Sprinkle bottom half with blue cheese; replace top., On a lightly floured surface, roll pastry into a 14-in. square. Trim corners to make a circle. Spoon jam onto center of pastry; sprinkle with almonds. Top with Brie., Lightly brush edges of pastry with beaten egg. Fold pastry over cheese, pinching edges to seal; trim excess pastry as desired., Transfer to an ungreased baking sheet, seam side down. Brush pastry with beaten egg. Bake until golden brown, 20-25 minutes., Immediately remove from pan to a serving plate; let stand 45 minutes before serving. Serve with crackers.
Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 424mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
SPINACH PUFFS
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
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 ROLLS WITH PUFF PASTRY
A vegetarian version of mini sausage rolls but made with a spinach and feta filling. I used frozen spinach because it was a better buy than fresh at the time but the equivalent amount of fresh spinach, chopped and wilted, would do the job.
Provided by cassandra
Categories Appetizers and Snacks Pastries
Time 45m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
- Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal.
- Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
- Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.
Nutrition Facts : Calories 132.9 calories, Carbohydrate 9.7 g, Cholesterol 7.4 mg, Fat 9.5 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 97.1 mg, Sugar 0.4 g
SPINACH & BRIE PUFF PASTRIES RECIPE - (4.3/5)
Provided by MissAlyssaG
Number Of Ingredients 7
Steps:
- Preheat the oven 350ºF (180ºC). Line a baking sheet with parchment paper. Put the spinach in a bowl; stir in half the beaten egg and the nutmeg. Season to taste with salt and pepper. Roll out the pastry on a floured surface into a rectangle (16 x 8-inch / 40 x 20-cm) and trim the edges. Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4 inches (10-cm) wide and 8 inches (20-cm) tall. Cut 1 inch (2.5-cm) thick wide strips diagonally on both sides of the pastry, leaving the center intact. Try to cut an equal number of strips on both sides. Lay pastries out on a baking sheet lined with parchment paper. Divide the spinach equally between the squares, in the center, top it with brie slices then braid by crossing the strips over the filling alternating from side to side. Brush the tops of the pastries with the remaining beaten egg (add a tablespoon of water), then sprinkle some sesame and poppy seeds over each pastry. Bake 20 to 25 minutes, or until puffed and golden.
SPINACH & BRIE PUFFS
A tasty starter for May. When buying the brie, buy one that is not too ripe. If it is quite soft put in the freezer for about 30 minutes before making the making the puffs.
Provided by Sageca
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven 220oC/425oF/gas mark7.
- Put the spinach in a bowl; stir in half the beaten egg and the nutmeg.
- Season to taste with salt and pepper.
- Make the puff pastry.
- Trim to a square, and then cut into four equal squares.
- Divide the spinach equally between the squares, spreading it diagonally over one half.
- of each and leaving a space from the edge.
- Top the squares with Brie slices, dividing them equally between the 4 squares.
- Brush the edges of the pastry with the remaining beaten egg, and then fold the pastry over to form a.
- triangle and enclose the filling.
- Press the edges firmly together to seal them.
- Brush the tops with beaten egg, and then use a sharp knife to make 2 small slits to allow the steam to escape.
- Sprinkle over the parmesan cheese.
- Dampen a baking tray and carefully transfer the triangles on to it.
- Bake in the oven for about 10 minutes, until the pastry is golden.
- Serve the puffs hot or cold.
Nutrition Facts : Calories 28, Fat 1.7, SaturatedFat 0.7, Cholesterol 54, Sodium 48.5, Carbohydrate 0.8, Fiber 0.4, Sugar 0.2, Protein 2.5
BAKED BABY BRIE IN A PUFF PASTRY WITH CHUTNEY AND BABY SPINACH
What a presentation and simple, simple, simple. I was served this at a local RI restaurant and couldn't wait to go home and try it. After the brie is done baking, I place it on a platter of baby spinach that has been tossed lightly with vidalia onion dressing. While it is still hot, I spread the top of the baked brie with chutney (or you can use your favorite preserves) and serve it with sesame crackers. Cut into the brie and watch the cheese ooze - delicious! Preparation time includes thawing of frozen puff pastry sheet.
Provided by Golden Sunflower
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Thaw pastry dough, I like Pepperidge Farm. Flatten out seams.
- Place brie in center of dough (leave rind on) and bring up sides, fold over and keep flat. Turn brie over so that folded pieces are on the bottom.
- Place on a non-stick baking sheet and bake in middle of oven for 20 minutes or until dough is brown and puffy.
- Meanwhile, toss spinach w/dressing (you may want more or less depending on your taste).
- Place spinach on a serving platter off to one side of the dish.
- When brie is done, place on spinach, spread chutney on top of hot brie.
- Place crackers on opposite side of platter.
- Cut out a wedge and watch the cheese ooze. Spread a cracker with cheese, chutney and spinach.
- Enjoy!
Nutrition Facts : Calories 271.6, Fat 19.9, SaturatedFat 8, Cholesterol 30.6, Sodium 289.9, Carbohydrate 14.8, Fiber 0.6, Sugar 0.8, Protein 8.5
SPINACH IN PUFF PASTRY
Puff pastry makes any filling elegant. This is a delicious lunch but also makes a great dinner for a guest who's vegetarian. Source: Barefoot Contessa/Ina Garten
Provided by MarieRynr
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 375*F.
- Saute onions in butter over medium low heat for 5 to 7 minutes until tender.
- Add the garlic and cook for 1 minute longer.
- 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 pinenuts.
- Mix well.
- Line a baking sheet with parchment paper.
- Unfold one sheet of puff pastry and place it on the 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 smallslits 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!
SPINACH STUFFED PUFF PASTRY CUPS
Puff pastry is so fun to cook with! I like to make this as an appetizer. Puff pastry always looks so elegant and guests always give me a "How did you make this" reaction. It also makes a great lunch on its own. Always be sure to fully squeeze all the water out of the spinach. Other wise the whole thing will be a pool of mushy goo! For extra flavor, try adding 1/3 cup sauteed onions.
Provided by Aimchick
Categories Spinach
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- -mix all other ingredients in a bowl and let stand at room temperature.
- -Scoop tops of baked pastry shells out with a spoon.
- -Fill pastry shells with spinach mixture.
- -Bake 10-15 minutes, until spinach mixture is hot in the middle.
Nutrition Facts : Calories 380.8, Fat 25.4, SaturatedFat 9.4, Cholesterol 28.8, Sodium 459.5, Carbohydrate 26.7, Fiber 2.2, Sugar 1.9, Protein 12.5
SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)
Modified from a recipe by Ina Garten. We've made this a few times for dinner, and it turned out delicious as well as beautiful. The puff pastry is much easier to work with than phyllo dough, so this comes together fairly quickly.
Provided by MindiLouWho
Categories Vegetable
Time 55m
Yield 1 large pie, 6 serving(s)
Number Of Ingredients 13
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.
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