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 PIE
This recipe came from my mother, but reminds me of Spanakopita, a dish I ate in Greece. It can be frozen for up to 1 month.
Provided by NaomiW
Categories Savory Pies
Time 45m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine the spinach, feta, egg, and ricotta in a bowl.
- Melt the butter in a pan, add onion, and saute until soft.
- Stir into mix, and season with salt and pepper to taste.
- Make into 2 pies- i.e. place one sheet of pastry on the bottom of a pie pan, put the filling in, and cover it with another sheet of pastry, pushing down the edges with a little water.
- Brush the 2 pies with milk.
- Bake at 200 degrees celcius for 25 to 30 minutes.
Nutrition Facts : Calories 396.1, Fat 27.4, SaturatedFat 8.4, Cholesterol 26.2, Sodium 279.7, Carbohydrate 30.3, Fiber 2, Sugar 1.4, Protein 8.2
SALMON PUFFS
Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny shrimp for salmon in this recipe too.
Provided by TEXICANTWIN
Categories Appetizers and Snacks Pastries
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Combine smoked salmon, feta cheese, black pepper and garlic.
- Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor's Note.)
- Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 29.5 g, Cholesterol 57.6 mg, Fat 34.8 g, Fiber 0.9 g, Protein 17 g, SaturatedFat 12.7 g, Sodium 648.4 mg, Sugar 2.2 g
FETA PUFFS
Make and share this Feta Puffs recipe from Food.com.
Provided by evelynathens
Categories Cheese
Time 27m
Yield 21 appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Roll out pastry into a 14- by 10-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Trim edges, preferably with a pizza wheel, and cut pastry lengthwise into 6 (1 1/2-inch-wide) strips. Chill strips on a baking sheet, covered with plastic wrap, until cold, about 10 minutes.
- Blend feta, cream, pepper, and 1 tablespoon egg in a food processor until smooth, then form into 21 balls on a work surface.
- Keeping remaining pastry covered, brush top of 1 strip with some of beaten egg. Starting 1/2 inch from one end and leaving 1/2 inch at opposite end, evenly space 7 cheese balls down center of strip. Cover with another pastry strip, pressing ends together, then press between balls of filling gently but firmly. Press pastry around each ball to seal top and bottom together and wipe away any filling that leaks out. Brush top of strip (but not sides) with some of egg and sprinkle with 1/2 tablespoon thyme. Cut between mounds of filling to form squares and arrange pastries 1 inch apart on a parchment-lined baking sheet. Make more pastries with remaining strips, filling, and thyme.
- Bake in middle of oven until puffed and golden, about 12 minutes. Serve warm.
- Note: Unbaked pastries can be frozen, wrapped well in plastic wrap, 2 weeks. Thaw in refrigerator.
Nutrition Facts : Calories 83.7, Fat 6, SaturatedFat 2.1, Cholesterol 15.5, Sodium 88.6, Carbohydrate 5.6, Fiber 0.2, Sugar 0.3, Protein 1.9
KITTENCAL'S GREEK SPINACH AND FETA PUFF PASTRY TRIANGLES
I have been making these for years for my get togethers and I sometimes make these using phyllo dough but puff pastry is really just as good and more convenient --- I sometimes add in roasted garlic into the spinach mixture and also a pinch of cayenne pepper for a bit of heat --- these are so good and make wonderful appetizers!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h20m
Yield 32 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 103.7, Fat 7.1, SaturatedFat 2.2, Cholesterol 20.6, Sodium 91.4, Carbohydrate 7.7, Fiber 0.5, Sugar 0.4, Protein 2.5
PEAS AND FETA PUFFS
Easy to make, with lots of flavor. The large peas (marrow peas) look good, but you can use petit pois without a problem. Thaw 2 ounces on the countertop if using frozen, and put on 1/6th per puff. Fresh spring peas are the best! The peas will cook in the oven, no need to precook them.
Provided by Mme M
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Zest the lemon. Crumble the feta, and blend with the lemon zest. Cut the pancetta into thin slices.
- Clean the mint, dry it and remove the leaves. Clean and dry the large size peas.
- Roll out the puff pastry, and cut out 6 circles that are 3 1/2" to 4" wide. Put cooking paper on a baking tray, or use a silicone sheet, and put the pastry circles onto it.
- On each circle, put 2 or 3 big peas on one half only. Sprinkle some pancetta slices on this, then some feta. Put a couple of mint leaves onto this.
- Fold the empty half of the circle onto the other side, making a half circle, or half moon shape. Seal the edges, pinching with your fingers, or press down using a fork.
- Scramble the egg yolk, and then brush egg yolk onto the surface of each half circle.
- Bake for 20 minutes at 350F, or until browned.
Nutrition Facts : Calories 257.2, Fat 17.4, SaturatedFat 4.9, Cholesterol 35.9, Sodium 159.7, Carbohydrate 21.9, Fiber 1.9, Sugar 1, Protein 4.8
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