Description
Cheesy spinach puffs bake flaky pastry around a creamy, herby filling. They offer a warm, satisfying bite that appeals to everyone.
Ingredients
Scale
Main Ingredients:
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 sheet frozen puff pastry, thawed
- ½ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Aromatic Ingredients:
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Seasoning Ingredients:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground nutmeg
Egg Wash:
- 1 egg, beaten
Instructions
- Heat 1 tablespoon olive oil in a medium skillet over medium heat (375°F). Sauté 1 small finely chopped yellow onion until translucent, approximately 5 minutes.
- Add 2 minced garlic cloves to the skillet. Cook for 30 seconds until aromatic. Stir in 10 ounces of thawed and squeezed dry frozen chopped spinach.
- Season the spinach mixture with 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, and ½ teaspoon ground nutmeg. Cook for 2-3 minutes, then remove from heat.
- Transfer the spinach mixture to a mixing bowl. Allow it to cool for 5 minutes at room temperature.
- Incorporate ½ cup softened cream cheese, ½ cup shredded mozzarella, and ¼ cup grated Parmesan into the spinach. Mix thoroughly until the filling becomes creamy and compact.
- Preheat your oven to 400°F (200°C). Unfold 1 thawed puff pastry sheet on a lightly floured surface.
- Slice the pastry into 9 equal squares. Place a generous tablespoon of spinach filling in the center of each square.
- Fold the pastry over the filling to create triangles. Firmly seal the edges using your fingertips or a fork.
- Arrange the filled puffs on a baking sheet, spacing them 1 inch apart. Brush the tops with 1 beaten egg.
- Bake for 18-22 minutes until the pastries turn golden brown and puffy. Allow them to rest for 5 minutes before serving.
Notes
- Always squeeze the thawed spinach thoroughly to remove excess moisture, preventing soggy pastry and ensuring a crisp, flaky texture.
- Use cold cream cheese and freshly grated Parmesan for the best flavor and creamiest filling that holds together perfectly.
- Let the spinach mixture cool completely before adding cheese to prevent melting and maintain a thick, spreadable consistency.
- For a gluten-free version, swap puff pastry with gluten-free puff pastry or use phyllo dough for a lighter alternative.
- Prep Time: 35 minutes
- Cook Time: 18-22 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 260 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg