CHEESY SPINACH PUFF PASTRY BITES
When I travel home to be with my nieces and nephews, my brother always wants me to cook new things for the kids. What I've done in this recipe is take the crowd-pleasing creamy spinach dip that I make and pair it with puff pastry. Because what kid (or adult!) doesn't love puff pastry?
Provided by Stuart O'Keeffe
Categories appetizer
Time 1h10m
Yield 9 bites
Number Of Ingredients 13
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.
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.
TOMATO AND CORN CHEESY PASTRY BITES
Local veggies and herbs have a magical knack for inspiring me to cook. After my CSA box arrived, I used the fresh ingredients to create this adorable appetizer. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 45m
Yield 8 pastries.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in corn, garlic powder, parsley, salt and pepper; cook until corn is tender, about 2 minutes. Remove from heat., Unfold puff pastry sheets. Using a floured 4-in. round cookie cutter, cut 4 circles in each sheet; place on parchment-lined baking sheets. Whisk together egg and water; brush over pastries. Spoon 2 tablespoons corn mixture onto each circle. Top with tomatoes and cheeses., Bake until golden brown and cheese is melted, about 20 minutes. Sprinkle with basil.
Nutrition Facts : Calories 236 calories, Fat 14g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 279mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g 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.
SAUSAGE AND SPINACH PASTRY PUFFS
This dish has always been my favorite. It is so easy to make and tastes so good. I've always used chicken apple sausages with Chardonnay which I bought from Trader Joes.
Provided by Morning Biscotti
Categories Meat
Time 30m
Yield 4 pastry squares, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400F.
- Heat oil in a skillet.
- Brown sausages, about 3 minuted under medium heat.
- Discard excess fat from the sausages from the pan.
- Add onion to the pan, cook about 3 minutes.
- Add salt and pepper to taste.
- Let it cool for at least 10 minutes.
- Squeeze out excess liquid from the chopped spinach by using a kitchen/paper towel.
- Place spinach, lemon zest and grated Parmiagiano Reggiano in a bowl.
- Add cooled sausage mixture into the spinach mixture, incorporate well. Filling is now ready.
- Cut each puff pastry sheets into 2 rectangles.
- Brush the top layer with mustard.
- Fill pastry sheets with filling.
- Crimp the edges using a fork.
- Cut 2 slits on top of each pastry.
- Bake for 15-25 minutes until golden brown.
Nutrition Facts : Calories 1021.6, Fat 73.5, SaturatedFat 21.9, Cholesterol 51.8, Sodium 1208.2, Carbohydrate 62.1, Fiber 4.2, Sugar 2.8, Protein 29.4
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