Cooking & Baking
Related: About this forumSpinach Puffs!
I made these and they were a huge hit. The only modification I did was to halve the amount of feta, add 1/2 cup of Jarlsberg Swiss, add one additional egg.
http://www.epicurious.com/recipes/food/views/spinach-puffs-51122450
1 10-ounce package frozen chopped spinach, thawed
1/2 cup crumbled feta
1/4 cup minced onion
1 tablespoon olive oil
1 teaspoon chopped dill
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
2 large eggs
1 sheet frozen puff pastry (from a 17.3-ounces package), thawed, rolled out to a 12" square, kept chilled
Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.
Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD: Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.
Preheat oven to 400°F. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.
Little Star
(17,055 posts)My darn mouth is actually watering. k&r
Snarkoleptic
(6,002 posts)seem to think it's a good idea to add the extra egg.
I made a 3.5# meatloaf last night and added 2 extra eggs, so I think the 'extra egg' thing is my default mode.
Luminous Animal
(27,310 posts)Snarkoleptic
(6,002 posts)Plus I luvs me some Jarlsberg.
The muffin tin I used was a coated one, so they seemed to nearly leap out and onto the plates.
I'm now conspiring to do either a muffin tin/puff pastry quiche or omelet-type thing.
On the last batch, I had some left over puff pastry, so I cut it into rectangles. Added preserves, folded into a triangle, pressed the edge with a fork to seal.
Half of them were stuffed with blackberry and the other half with strawberry preserves.
These were OK, but I went too long and suffered the dreaded filling-loss, so it was a sticky but tasty learning experience.