Spinach In Puff Pastry Food

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 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.

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 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.

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 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 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.

CHICKEN AND SPINACH IN PUFF PASTRY

Steps:

• Preheat oven to 375 F.

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.

PUFF PASTRY WITH SPINACH AND FETA

Steps:

• Drain thawed spinach in a sieve and press out as much liquid as possible with your hands. Season with salt, pepper, and nutmeg.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper and place 1 sheet of puffed pastry on each baking sheet.
• Combine cream, feta cheese, and garlic in a blender; blend until smooth.
• Distribute spinach evenly over the 2 puff pastry sheets, leaving a border on all sides. Spread feta cheese mixture on top of the spinach.
• Bake in the preheated oven until puffed up and lightly browned on the edges, about 30 minutes.

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!

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!

CHICKEN AND SPINACH IN PUFF PASTRY

Steps:

• Preheat the oven to 375 °F and line a large baking sheet with parchment paper.
• Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add ½ pound of chicken and season with a pinch each of salt and paprika. Cook for around 5-10 minutes, until the chicken is cooked through.
• Remove the chicken from the pan and shred.
• Add 6 ounces of spinach to the same skillet and cook over medium heat, stirring constantly for about 3 minutes until the spinach wilts. Remove the pan from the heat.
• Return the shredded chicken to the skillet and stir in ½ a cup of shredded Parmesan cheese.
• Divide each puff pastry sheet into 4 equal rectangles to give 8 rectangles in total. Place them on the prepared baking sheet.
• Place chicken and spinach filling on one half of each rectangle leaving space to seal the pastry around the edges. Do not overfill. Fold the other half of each rectangle over the filling to close and using wet fingers, seal the edges of the pastry.
• Bake in the preheated oven for 20 minutes until golden brown and cooked through.
• Serve warm with a fresh green salad on the side.

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.

SALMON AND SPINACH PUFF PASTRY

Steps:

• Preheat the oven to 360 degrees F/180 degrees C.
• Heat a cast-iron skillet to a medium high temperature and melt the butter in it.
• Add the spinach in the skillet.
• Sprinkle salt and crush garlic over the spinach.
• Cook the spinach until it softens and changes color to a deeper green.
• Transfer it to a large bowl.
• Add the ground parmesan in the bowl and mix them together.
• Flour your work space.
• Roll out the puff pastry.
• Add the salmon fillet in the middle of the sheet.
• Spread the spinach and parmesan mix on top of the fillet.
• Wrap the salmon in the puff pastry.
• Remove the excess on the edges.
• Lightly carve the top of the puff pastry with lines.
• Make egg wash by whisking the egg and milk together.
• Use a brush to spread the egg wash on the puff pastry.
• Cook it in the oven for 30 minutes.

SPINACH AND ARTICHOKES IN PUFF PASTRY

Steps:

• Drain spinach well press between paper towels.
• Mix everything except puff pastry.
• thaw pastry room temperture 30 minutes.
• Unfold on a lightly floured table.
• Spread about 1/4 of the spinach mixture over pastry leaving a 1/2 inch border.
• Roll up jellyroll fashion.
• press to seal seam.
• Wrap in plastic wrap.
• Repeat with remaining pastry and spinach mixture.
• Freeze 1/2 hour.
• Cut into 1/2 inch thick slices (can be frozen up to 3 months).
• Bake 400* for 20 minutes or golden brown.

SPINACH AND FETA PUFF PASTRY APPETIZERS

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.

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.