SPINACH TURNOVERS
The flaky cream cheese pastry adds sensational texture to these hot appetizers-and just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by. - Jean von Bereghy, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to creamed mixture (dough will be stiff). Turn onto a floured surface; gently knead 10 times. Cover and refrigerate at least 2 hours. , In a skillet, cook bacon until crisp. Remove bacon; reserve 1 tablespoon drippings. Saute onion and garlic in drippings until tender. Remove from heat; stir in bacon, spinach, cottage cheese and seasonings. Cool. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles; brush edges with egg. Place 1 heaping teaspoon of filling on each circle. Fold over; seal edges. Prick tops with a fork. Brush with egg. , Bake at 400° for 10-12 minutes or until golden brown. Serve with salsa if desired.
Nutrition Facts : Calories 103 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 129mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CHEESE & SPINACH PASTIES
Teach your kids some pastry skills - and provide a lunchbox filler - with this recipe from CBeebies 'i can cook'
Provided by Good Food team
Categories Snack, Treat
Time 35m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Line the baking tray with baking parchment. Put the spinach onto pieces of kitchen paper. Pat flat to remove any water, then put in the bowl. Add the cheeses and nutmeg, stir together and set aside.
- Using a flour dredger, sprinkle some flour on the work surface. Roll out the pastry to a long rectangle (step 1). Using the biscuit cutter, cut out 6 circles (step 2). Brush the edges with water (step 3), then spoon the spinach mixture into the middle of each. Fold the edges together and squeeze them. Brush the tops with more water and make holes with a fork (step 4). Bake for 15-20 mins until golden, then enjoy warm or leave to cool completely and pack into lunchboxes.
Nutrition Facts : Calories 108 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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 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 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.
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
SPINACH AND CHEESE FILLED FILO PASTRY TRIANGLES; MUSKA BOREGI
These popular Turkish savory pastries, Muska Boregi or Spinach and Cheese Filo Triangles, are delicious and easy; a real crowd pleaser. I hope you enjoy them, Afiyet Olsun!
Provided by Ozlem Warren
Categories Turkish Savory Pastries, Borek
Yield 6-8
Number Of Ingredients 7
Steps:
- Preheat oven to 180c/350 F/gas mark 4
- Remove the stalks of the spinach, wash and chop roughly.
- Mix together in a bowl with the feta cheese, 1 tablespoon olive oil, shredded mozzarella and two of the beaten eggs; the filling is ready.
- In a separate bowl, mix 1 egg and 2 tablespoons olive oil.
- Grease a rectangular baking dish with a little olive oil.
- Lay the pastry sheets on a clean surface and cut into 10cmx25cm stripes.
- Stack the stripes on top of another and cover with a damp towel so that they won't dry out.
- Keep a bowl of water near you.
- Lay two stripes of filo sheets at top of one another.
- Place 1 tablespoon of the spinach mixture at one end of the filo pastry strip.
- Fold the end of the strip over the filling diagonally so that it forms a triangle.
- Continue folding the strip in triangles until you get a small, triangular stuffed pastry.
- Seal the pastry all around with the water; water really helps to keep filo sheets intact here. Repeat with remaining filo until you have used all of the filling.
- Place the stuffed triangle pastries on the greased baking dish and brush them with the egg & olive oil mixture.
- Bake the triangles in the oven for about 20 - 25 minutes, until they are is golden brown. Serve hot as an appetizer or as part of a mezze spread.This dish can be successfully reheated.
SPINACH-CHEESE SWIRLS
These tempting appetizers look like they're difficult to make...but they're not. They feature a spinach, onion and cheese filling simply rolled up in flaky puff pastry and sliced into pinwheels.
Time 1h25m
Yield Serves: 10
Number Of Ingredients 9
Steps:
- Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
- Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.
- Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
- For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.
- For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with 1/4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above.
- For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Unfold the pastry sheet and brush with the egg mixture as directed above. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham. Proceed as directed above.
- For a flavor twist, try a different cheese. Any shredded cheese will work in this recipe.
SPINACH CHEESE PASTRIES
These are very tasty and a nice addition with soup.
Provided by Jo Zimny
Categories Other Side Dishes
Time 40m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 400'F. Beat the egg and 1 tbsp. water to make an egg wash. Set aside.
- 2. Stir the cheeses together with the onion and garlic powder in a small bowl.
- 3. Sprinkle the flour on your work surface and roll the pastry out the long way to about 12-14".
- 4. Brush the sheet with your egg wash and top with the cheese and the spinach. Starting at the short side roll up tightly like a jelly roll. Cut into slices about 1/2" wide.
- 5. Place the slices cut side down on a parchment covered baking sheet. Brush the slices with the egg wash and bake for 15 minutes, or until golden brown.
- 6. Remove the pastries onto a wire rack and cool for at least 10 minutes.
- 7. Make sure you wring out the thawed spinach well. I put it in a tea towel and twisted the ends to remove the water from the spinach. This works well if you have a friend to help twist the towel. If the spinach isn't dried out it will make the pastry soggy. Serve warm or cold.
- 8. Enjoy!
SPINACH-CHEESE SWIRLS
Yield Serves 10
Number Of Ingredients 9
Steps:
- 1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
- 2. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.
- 3. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
- 4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
- 5. For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.
- 6. For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with 1/4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above.
- 7. For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Unfold the pastry sheet and brush with the egg mixture as directed above. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham. Proceed as directed above.
- 8. For a flavor twist, try a different cheese. Any shredded cheese will work in this recipe.
SPINACH PUFFS
Spinach Puffs are an easy, DELICIOUS appetizer! Buttery squares of puff pastry, filled with cream cheese, spinach, feta, and bacon. Easy to make ahead!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 puff, Calories 179 kcal, Carbohydrate 13 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 258 mg, Fiber 1 g, Sugar 2 g
CHEESY SPINACH-STUFFED SHELLS
This is my own personal recipe. I'm very proud of it because I am still a beginner cook and it was the first recipe I created. You can adjust it to your liking by doubling the spinach or adding some meat. -Laci Hooten, McKinney, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water., Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top., Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.
Nutrition Facts : Calories 313 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 642mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
SPINACH & GOAT'S CHEESE PUFF
Top shop-bought puff pastry with wilted greens, flavoured with nutmeg and some salty cheese - a great-value supper or lunchbox option
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 633 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.9 milligram of sodium
CHEESE & SPINACH PUFF PASTRY POCKETS
Make and share this Cheese & Spinach Puff Pastry Pockets recipe from Food.com.
Provided by bknm731
Categories < 4 Hours
Time 1h5m
Yield 12 appetizer, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 396.4, Fat 29.8, SaturatedFat 11.8, Cholesterol 42.6, Sodium 374, Carbohydrate 24.2, Fiber 2, Sugar 1.2, Protein 9.2
BAKED SPINACH & CHEESE
I like to use a bakers heat shield under this casserole so the bottom cheese doesn't get too brown, Nice spinach recipe
Provided by Bergy
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coarsely chop the spinach.
- Melt the butter over medium heat & when bubbly add onion& garlic.
- Saute for 2 minutes.
- Add spinach, salt & pepper.
- Cover & reduce heat to low steam for 3-4 minutes.
- Put half of the cheese into an 8" greased casserole dish.
- Add spinach, & nutmeg.
- Cover with remaining cheese.
- Bake in 350F for apprx 20 minutes or until cheese is browned.
Nutrition Facts : Calories 417.1, Fat 36, SaturatedFat 22, Cholesterol 105.2, Sodium 605.8, Carbohydrate 9.9, Fiber 3.1, Sugar 2.7, Protein 16.4
SPINACH AND FETA PUFF PASTRY APPETIZERS
These Spinach and Feta Puff Pastry Appetizers are loaded with savory flavors of garlic, green onions, artichokes, and salty cheeses. It's a buttery puff of goodness that just about melts in your mouth. Simple make-ahead finger food that your guests will devour.
Provided by Kristy Murray
Categories Appetizers
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400° F.
- Using a cheesecloth, squeeze as much water out as possible of both the spinach and chopped artichokes.
- In a medium-size bowl, combine spinach, artichokes, onions, cheeses, salt/pepper, garlic, butter and 2 beaten eggs.
- Roll each sheet of puff pastry out (separately) to 10 x 10 inches. Using a pizza cutter, divide each sheet of the puff pastry into 9 equal squares giving a total of 27.
- Spray your mini muffin tins with Pam spray. Press each puff pastry square into the bottom and sides of the muffin tins. Place a heaping tablespoon of the spinach mixture into the square. Bring each corner up and twist to seal.
- Brush the additional beaten egg onto each spinach cup.
- Bake for 20-25 minutes until golden brown.
- Serve either warm or room temperature.
Nutrition Facts : ServingSize 2 mini spinach cups, Calories 315 calories, Sugar 2 g, Sodium 690 mg, Fat 20 g, SaturatedFat 9 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 27 g, Fiber 3 g, Protein 13 g, Cholesterol 39 mg
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