Spinach and Cheese Puffs

 

Spinach and Cheese Puffs are a delightful and easy-to-make appetizer that's perfect for parties, potlucks, or even a quick weeknight snack. The combination of creamy cheese, fresh spinach, and flaky puff pastry is sure to be a crowd-pleaser.

Here's what you'll need to make them:

Ingredients:

• For the Filling:

  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 4 ounces cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1/4 teaspoon dried garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

• For the Pastry:

  • 1 sheet frozen puff pastry, thawed according to package instructions

• For the Egg Wash (optional):

  • 1 egg yolk
  • 1 tablespoon milk

Instructions:

1. Prepare the Filling:

   • In a large bowl, combine the thawed and squeezed spinach, softened cream cheese, grated Parmesan cheese, beaten egg, garlic powder, onion powder, salt, and pepper. Mix well until everything is well incorporated and a spreadable mixture forms.

2. Preheat the Oven:

   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

3. Prepare the Puff Pastry:

   • Unfold the thawed puff pastry sheet on a lightly floured surface. You can leave the puff pastry whole for larger puffs or cut it into squares for bite-sized portions.

4. Assemble the Puffs:

   • Spoon a heaping tablespoon of the spinach and cheese filling onto each square of puff pastry (or a larger dollop in the center of the whole puff pastry sheet, depending on your preference).
   • Gently fold the puff pastry squares over the filling to form triangles or small pockets. If using a whole sheet, brush the edges with some water to help seal the filling inside. You can also crimp the edges with a fork for a decorative touch.

5. Egg Wash (optional):

   • In a small bowl, whisk together the egg yolk and milk to create an egg wash. Brush the tops of the puffs with the egg wash for a golden brown color after baking (optional).

6. Bake:

   • Place the assembled spinach and cheese puffs on the prepared baking sheet. Bake for 15-20 minutes, or until the puff pastry is golden brown and flaky and the filling is heated through.

7. Serve:

   • Let the puffs cool slightly before serving. Enjoy them warm or at room temperature.

Tips:

• For a richer flavor, you can substitute ricotta cheese for the cream cheese in the filling.
• Add a pinch of nutmeg or red pepper flakes to the filling for a bit of extra flavor.
• If you don't have frozen chopped spinach, you can use fresh spinach instead. Wash and chop the fresh spinach, then blanch it in boiling water for a minute or two. Drain well and squeeze out any excess moisture before using.
• You can also add other ingredients to the filling, such as chopped cooked mushrooms, crumbled cooked bacon, or chopped roasted red peppers.
• Leftover spinach and cheese puffs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for a few minutes until warmed through.

These Spinach and Cheese Puffs are a versatile and delicious appetizer that's sure to be a hit!