Spinach Puffs: A Perfect Appetizer (Especially for the Holidays!)

Its that season again - time for lots of gatherings, parties and lots and lots of food. This time of year should be all about moderation, but lets be honest, its way too easy to give in and enjoy the holidays to the fullest extent! My solution - find some fun yet somewhat healthier options. One to make the rotation this year are these spinach puffs that I read about in the November issue of Bon Appetit. (Truth be told, I tend to only like spinach baked into something else so this was right up my alley to full me into loading up on the Popeye favored veggie goodness.) So whether you plan to have a house full of people or are a guest to someone's home, why not whip up these super easy spinach puffs for an appetizer, a veggie side or eat a couple for a vegetarian dinner!

Spinach Puffs
Recipe from Bon Appetit, November 2012

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-ounce package), thawed, rolled out to a 12-inch 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). 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 and then cut each strip into 3 squares for a total of 12. Drop some of the spinach mixture into each square. Fold up the corners together to meet in the center.

Preheat oven to 400°. 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. Serve and enjoy! (and try to eat just one!)

No comments:

Post a Comment