Spinach Cheese Casserole In Puff Pastry Food

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.

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 ROLLS WITH PUFF PASTRY

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.

SPINACH CHEESE CASSEROLE IN PUFF PASTRY

Steps:

• 1. Preheat oven to 350 degrees. Cook the spinach in boiling water. Drain, rinse with cool water, and squeeze out as much moisture as you can.
• 2. Melt the butter in a small skillet. Cook the green onions until slightly soft.
• 3. In a large mixing bowl, combine the cheeses and the eggs. Mix well.
• 4. Add the spinach, the butter and scallions, the salt and pepper and mix again.
• 5. Lightly butter the bottom and sides of an 8-inch square baking dish. Roll out a sheet of puff pastry on a floured surface to make a 14-inch square. Roll out a second sheet to make a 9-inch square. Lay the bigger pastry sheet in the buttered dish, draping the extra pastry over the edges.
• 6. Spread the spinach and cheese mixture evenly in the dish. Put the remaining pastry sheet on top. Trim excess pastry if necessary and seal the edges closed. Use scraps of pastry dough to decorate the top of the pie.
• 7. Brush top with additional melted butter if desired. Bake for 45 minutes at 350 or until pastry is golden brown. Let rest for 10 minutes before serving.

SPINACH & GOAT'S CHEESE PUFF

Steps:

• Heat oven to 220C/200C fan/gas 7. Unroll the pastry and put in a large Swiss roll tin. Trim any excess pastry at either end if necessary. Prick all over with a fork, then bake for 10 mins.
• Use a hand blender to blitz the spinach with the eggs, milk, half the goat's cheese and nutmeg, until the spinach is chopped but not puréed. Take the pastry from the oven and press down the centre, as it will have puffed up. Spoon on the filling, scatter with the rest of the cheese, then bake for 15 mins until the filling is set.

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 IN PUFF PASTRY CASSEROLE

Steps:

• Pre-heat oven to 400 F Line 9x13 inch casserole with puff pastry, stretching pastry half way up sides of casserole dish Prick puff pastry in several places with fork Bake at 400 F for approximately 12 minutes, until golden brown If pastry has puffed up, compress pastry Sprinkle half the cheese over puff pastry Spread spinach evenly over cheese Sprinkle remaining cheese over spinach.
• In small bowl mix eggs, milk, garlic powder, oregano, nutmeg, salt and pepper Pour egg mixture over casserole Top casserole with lattice of puff pastry strips Bake casserole for additional 20-25 minutes, until lattice is golden brown.

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.

CHEESE AND SPINACH PUFF PASTRY POCKETS

Steps:

• Preheat the oven to 400 degrees F.
• Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.
• Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

SPINACH IN PUFF PASTRY

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!

PUFF PASTRY STUFFED WITH SPINACH AND CHEESE

Steps:

• Divide the puff pastry into 2 equal parts.
• On a floured work surface, roll out 1 piece of the dough so that it is not too thin, but will cover a 8 x 8 inch baking dish (sides and bottom); grease pan and place rolled out puff pastry in dish.
• Rinse spinach and cook, over medium heat, with salt, for about 5 minutes to wilt; remove, drain, and chop spinach.
• In a bowl, combine spinach with cheese and spread the spinach mixture over the pastry in the baking dish; quarter the cooked eggs and scatter them over the spinach.
• On a floured work surface, roll out other piece of pastry and place over spinach mixture; use a fork to seal like a crust.
• Beat egg with sugar and brush over outer crust.
• Bake in a 350 degree F oven for 45 minutes.
• Serve with meat.

SPINACH & CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking dish.
• Drain spinach well. Saute onion and garlic in 2 Tbsp of the melted butter.
• Mix spinach with eggs, cottage cheese and cheddar cheese, additonal 6 Tbsp butter, and flour. Add sauteed onions and garlic and mix together. Season with salt and pepper.
• Pour into prepared dish and bake for 1 hour.