Spinach Puff Pastry
User Reviews
5
Spinach Puff Pastry
Description
The Spinach Puff Pastry recipe uses thawed frozen spinach that is thoroughly drained to prevent sogginess, then mixed with a creamy filling made from whipped cream cheese, shredded Parmesan, finely chopped cooked bacon, garlic and onion powders, black pepper, and egg yolks. This mixture provides a rich, savory contrast to the crisp puff pastry shell.
The puff pastry sheets are rolled slightly to remove creases and cut into squares, then pressed into greased muffin tins forming cups to hold the filling. Baking these produces a flaky, golden crust with crisp corners rising around the filling. The bacon adds a smoky saltiness balancing the mild cheese and spinach.
These pastries are versatile for serving warm as appetizers, snacks, or part of a brunch spread. The blend of textures – creamy filling and flaky crust – makes for a satisfying bite. The recipe emphasizes thorough draining of spinach to keep the puff pastry crisp.
Ingredients
- 3 heets puff pastry thawed
- 16 ounces spinach thawed, frozen
- 12 ounces cream cheese softened
- 3 large egg separated
- 6 ounces Parmesan Cheese shredded
- 6 lices Bacon finely chopped, cooked
- 1 tablespoon water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°.
- Lightly grease two 12 cup muffin tins.
- Line a strainer with a thick paper towel or cheesecloth. Place the thawed spinach in a the strainer and wrap it in the paper towel before squeezing as much water from it as possible. Once the spinach is drained finely chop it (if needed).
- Place the softened cream cheese into a large bowl and use a hand mixer to whisk until fluffy.
- Add two eggs, shredded Parmesan, cooked and chopped bacon, garlic powder, onion powder, and black pepper. Beat with the mixer until fully combined.
- Add the spinach to the cheese mixture and stir it in until fully combined.
- On a lightly floured surface, unfold thawed puff pastry. Lightly roll the pastry just enough to flatten out the creases. Cut each pastry sheet into nine squares.
- Place the dough in greased muffin cups, pressing it gently down into the bottom of the cup, allowing the corners to point up. You will have three extra pieces of dough at the end, dispose of these.
- Fill each puff pastry cup with about 2 tablespoons of the spinach mixture. Gently fold the corners of the puff pastry inward. They don't have to touch.
- In a small bowl mix together the remaining egg and 1 tablespoon of water together to make an egg wash. Brush egg wash over the puff pastries.
- Place in the oven and bake for 15-18 minutes or until puff pastry is golden brown.
- Remove from oven and let cool for 5 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1pastry | |
| Calories | 270kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 44mg | 15% |
| Sodium | 291mg | 12% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2497IU | 50% |
| Vitamin C | 1mg | 1% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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