Indulge in the delightful culinary creation known as spinach puff, a savory pastry that seamlessly blends the vibrant flavors of spinach with the flaky layers of puff pastry. This versatile dish can be enjoyed as an appetizer, main course, or even a delectable snack. Within this article, you will discover a collection of carefully curated spinach puff recipes, each offering a unique twist on this classic dish.
From the classic spinach and cheese filling to innovative variations featuring sun-dried tomatoes, artichoke hearts, and roasted red peppers, these recipes cater to a wide range of palates. Whether you prefer a vegetarian delight or a meat-lovers' feast, there's a spinach puff recipe here to tantalize your taste buds.
Begin your culinary journey with the fundamental spinach and cheese filling, a harmonious blend of fresh spinach, creamy cheese, and aromatic herbs. Move on to explore the sun-dried tomato and artichoke heart variation, where the tangy sweetness of sun-dried tomatoes and the tender heartiness of artichokes elevate the dish to new heights.
For a touch of Mediterranean flair, try the roasted red pepper and feta cheese filling, a vibrant combination that captures the essence of Greek cuisine. And for those seeking a protein-packed option, the spinach and chicken filling offers a satisfying balance of flavors and textures.
Each recipe provides step-by-step instructions, ensuring that even novice cooks can recreate these culinary masterpieces with ease. Detailed ingredient lists and helpful tips guarantee successful results every time.
So, embark on this delectable adventure and discover the endless possibilities of spinach puffs. Experiment with different fillings and flavors, and let your creativity shine through. Whether you're hosting a dinner party, preparing a quick lunch, or simply satisfying your cravings, these spinach puff recipes are sure to leave a lasting impression.
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 PIE IN PUFF PASTRY (SPANAKOPITA)
Modified from a recipe by Ina Garten. We've made this a few times for dinner, and it turned out delicious as well as beautiful. The puff pastry is much easier to work with than phyllo dough, so this comes together fairly quickly.
Provided by MindiLouWho
Categories Vegetable
Time 55m
Yield 1 large pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
- Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
- Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
- Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
- Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
- Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.
SPINACH PUFF PASTRY QUICHE
Provided by Dodie Thompson
Categories Cheese Egg Bake Vegetarian Quick & Easy Spinach Fall Bon Appétit St. Louis Missouri
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter glass pie plate. Trim edges. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.
PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH
Provided by Marcia Munson
Categories Mushroom Shellfish Bake Cocktail Party Scallop Shrimp Spinach Bon Appétit Minneapolis Minnesota
Yield Makes 8
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté 5 minutes. Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
- Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Place 1/8 of spinach mixture on bottom half of 1 square. Top spinach mixture with 2 shrimp and 2 scallop halves. Brush pastry edges with water. Fold unfilled half of pastry over filling, forming rectangle. Press edges of pastry closed with tines of fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.
- Bake pastries 5 minutes. Reduce heat to 375°F. Bake pastries until puffed and golden brown, about 15 minutes longer. Serve warm.
SPINACH IN PUFF PASTRY
Puff pastry makes any filling elegant. This is a delicious lunch but also makes a great dinner for a guest who's vegetarian. Source: Barefoot Contessa/Ina Garten
Provided by MarieRynr
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 375*F.
- Saute onions in butter over medium low heat for 5 to 7 minutes until tender.
- Add the garlic and cook for 1 minute longer.
- Meanwhile, squeeze most of the water out of the spinach and place it in a bowl.
- Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg and pinenuts.
- Mix well.
- Line a baking sheet with parchment paper.
- Unfold one sheet of puff pastry and place it on the paper.
- Spread the spinach mixture in the middle of the pastry, leaving a 1 inch border.
- Brush the border with the egg wash.
- Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction.
- Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork.
- Brush the top with egg wash, but don't let it drip down the sides or the pastry won't rise.
- Make three smallslits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned.
- Transfer to a cutting board and serve hot!
PUFF PASTRY WITH SPINACH AND FETA
The recipe makes 2 baking sheets full. We call it puff pasty pizza in our house and it tastes best at room temperature or cooled. Great for parties or a buffet, cause you can make it the day before. Use salt sparingly as feta cheese is salty.
Provided by Silke
Categories Appetizers and Snacks Pastries
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Drain thawed spinach in a sieve and press out as much liquid as possible with your hands. Season with salt, pepper, and nutmeg.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper and place 1 sheet of puffed pastry on each baking sheet.
- Combine cream, feta cheese, and garlic in a blender; blend until smooth.
- Distribute spinach evenly over the 2 puff pastry sheets, leaving a border on all sides. Spread feta cheese mixture on top of the spinach.
- Bake in the preheated oven until puffed up and lightly browned on the edges, about 30 minutes.
Nutrition Facts : Calories 358 calories, Carbohydrate 19.8 g, Cholesterol 50.8 mg, Fat 28.5 g, Fiber 0.6 g, Protein 6.2 g, SaturatedFat 12.4 g, Sodium 333.6 mg, Sugar 1.1 g
SPINACH-AND-CHEESE PUFF
Like creamed spinach but cheesier, this baked side is a great accompaniment to any meal.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.
- In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes.
EASY CHEDDAR SPINACH AND MUSHROOM PIE WITH PUFF PASTRY CRUST
This is a perfect luncheon dish! You will need a 9-inch deep-dish pie plate, I used fresh sliced mushrooms in place of canned that I sauteed firstly when I made this, and I also added in a small chopped red bell pepper but that is optional. If you use more than 1 cup sauteed fresh mushrooms I suggest to use a 10-inch pie plate instead of 9-inch and roll the puff pastry out a little larger.
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 400 degrees.
- Prepare a 9-inch glass pie plate.
- Roll out the puff pastry sheet to an 11-inch square, then transfer to prepared pie plate; trim edges.
- In a bowl beat the cream cheese until smooth.
- Add in the half and half and eggs; beat until combined.
- Squeeze out any moisture in the thawed spinach well using you hands before adding inches.
- Add in all remaining ingredients; mix with a wooden spoon to combine.
- Pour into puff pastry crust.
- Sprinkle with about 1/2 cup grated Parmesan cheese (or to taste).
- Bake for about 25 minutes, or until the filling is set.
- Cool for 10 minutes before slicing and serving.
Nutrition Facts : Calories 390.2, Fat 28.9, SaturatedFat 12.7, Cholesterol 117.8, Sodium 437.8, Carbohydrate 18, Fiber 1.8, Sugar 1.5, Protein 15.6
CHEESE AND SPINACH PUFF PASTRY POCKETS
The following recipe is courtesy of Giada De Laurentis. Mini phyllo cups would also work well with this filling for smaller bite-size appetizers. Pastry shells may also be made using mini muffin cups with squares of puff pastry or puff pastry sheets may be cut into small squares to form pockets for the filling.
Provided by LtlPhyl 2
Categories Spinach
Time 1h5m
Yield 12 appetizers
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Line a heavy large baking sheet with parchment paper.
- Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes.
- Using a small knife, cut out the center of the pastry shells.
- Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl.
- Stir in the spinach, Fontina cheese, Parmesan, and green onions.
- Spoon the spinach mixture into the baked pastry shells.
- Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes.
- Transfer the pastries to a platter and serve.
SPINACH AND ARTICHOKES IN PUFF PASTRY
Make and share this Spinach and Artichokes in Puff Pastry recipe from Food.com.
Provided by NovaLee
Categories < 60 Mins
Time 50m
Yield 48 pieces
Number Of Ingredients 8
Steps:
- Drain spinach well press between paper towels.
- Mix everything except puff pastry.
- thaw pastry room temperture 30 minutes.
- Unfold on a lightly floured table.
- Spread about 1/4 of the spinach mixture over pastry leaving a 1/2 inch border.
- Roll up jellyroll fashion.
- press to seal seam.
- Wrap in plastic wrap.
- Repeat with remaining pastry and spinach mixture.
- Freeze 1/2 hour.
- Cut into 1/2 inch thick slices (can be frozen up to 3 months).
- Bake 400* for 20 minutes or golden brown.
SPINACH GRUYERE PUFF PASTRY PINWHEELS
Categories Phyllo/Puff Pastry Dough
Number Of Ingredients 9
Steps:
- Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper. Wrap the spinach in a towel or paper towels and squeeze out as much excess moisture as you can. If you don't, the puff pastry may end up soggy. Combine the spinach, both cheese, the salt and pepper, and garlic powder in a medium bowl. In a small bowl, beat the egg and water together. Place the sheet of puff pastry on a lightly floured work surface. Roll it into a roughly 12x12-inch square, lifting and turning as you go to ensure it's not sticking. Brush a thin layer of the egg wash over the surface of the puff pastry, then spread the spinach/cheese mixture in an even layer. Roll the puff pastry like a jelly roll and pinch to seal at the seam. Cut the roll into approximately 20 1/2-inch slices and place on the prepared baking sheet. Brush the tops of each lightly with the egg wash. Bake for about 15 minutes, or until the pinwheels are golden brown.
SPINACH IN PUFF PASTRY CASSEROLE
This is one of our favorites! I love the combination of the crispy puff pastry crust and the delicious spinach and cheese filling. This recipe works well with mushrooms too.
Provided by CardaMom
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400 F Line 9x13 inch casserole with puff pastry, stretching pastry half way up sides of casserole dish Prick puff pastry in several places with fork Bake at 400 F for approximately 12 minutes, until golden brown If pastry has puffed up, compress pastry Sprinkle half the cheese over puff pastry Spread spinach evenly over cheese Sprinkle remaining cheese over spinach.
- In small bowl mix eggs, milk, garlic powder, oregano, nutmeg, salt and pepper Pour egg mixture over casserole Top casserole with lattice of puff pastry strips Bake casserole for additional 20-25 minutes, until lattice is golden brown.
Nutrition Facts : Calories 741.1, Fat 50.2, SaturatedFat 19.1, Cholesterol 158.3, Sodium 436.2, Carbohydrate 45.9, Fiber 4.8, Sugar 2.5, Protein 28.8
SALMON AND SPINACH ROLL IN A PUFF PASTRY
Provided by Katie Brown
Categories Appetizer Bake Cocktail Party Salmon Spinach Phyllo/Puff Pastry Dough Pastry Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Put 2 sheets of puff pastry on top of each other. Roll out puff pastry on a lightly floured surface into a rectangle approximately 12 by 15 inches. Sprinkle with parsley, thyme, salt, and pepper.
- 3. In a sauté pan, melt 2 tablespoons of butter and sauté the shallots until translucent. Add spinach and sauté for 3 minutes. Remove from heat and cool mixture.
- 4. Spread spinach over pastry, top with diced salmon, and season with salt and pepper.
- 5. Roll up pastry, tucking ends in as you roll. Wrap pastry in parchment paper buttered with 2 tablespoons of butter and tie it up with kitchen string to hold roll together. Rub outside of paper with olive oil. Place on baking sheet and bake for 45 minutes.
- 6. Unwrap, slice roll, and serve with dill hollandaise .
THE ONE SPINACH APPETIZER PUFF
One of each ingredient (almost) makes this recipe easy to make. Perfect for any party or even to make a regular dinner a bit more special. These can be made ahead and kept in the freezer. When ready to serve, just pop in an oven or toaster oven for 5-10 minutes until heated through. (personally, I think these taste better when frozen and then reheated.)
Provided by Sandra E.
Categories Spinach
Time 40m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Break egg into a bowl and beat with a whisk for 30 seconds.
- Add remaining ingredients and combine with a wooden spoon until well mixed.
- Let batter sit while greasing a mini-muffin pan and preheating oven to 375 degrees.
- Spoon batter into the mini-muffin pan to 3/4 full.
- Bake for 25-30 minutes or until puffed and golden brown.
- TIP: There will be leftover batter after filling the 24 - mini muffin pan. If you don't have a second pan, and you don't want to wait for the first batch to finish, use small foil tart cups for the last few, they may take a bit longer to cook. However, since these will disappear quickly, and they can be frozen, it is much easier to just double the recipe and just make 2 1/2 - 3 pans.
CHEESE AND SPINACH PUFF PASTRY POCKETS
Steps:
- Preheat the oven to 400 degrees F. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells. Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.
SPINACH AND ARTICHOKES IN PUFF PASTRY
This is a easy and tasty appetizer from the Complete Southern Cookbook. *See note about making ahead* **freeze time not included**
Provided by Debbwl
Categories < 60 Mins
Time 40m
Yield 24 appetizers
Number Of Ingredients 8
Steps:
- Drain the spinach well, pressing between layers of paper towels to remove the excess moisture. In a large bowl, stir together the spinach, artichoke hearts, mayonnaise, cheese, onion powder, garlic powder, and pepper.
- Unfold the pastry sheets and spread half the spinach mixture evenly over each sheet, leaving a 1/4 inch border. Roll up jelly-roll style, pressing to seal the seams.
- Wrap in plastic wrap and freeze 25 minutes. Meanwhile, preheat the oven to 400 F and lightly grease 2 baking sheets. Cut the rolls into 1/2 inch thick slices and place on the prepared baking shees. Bake 20 minutes, or until golden brown.
- Serve warm.
- *Note* Uncut tolls may be frozen up to three months. Thaw overnight in the refrigerator before proceeding to bake and serve.
Nutrition Facts : Calories 153.8, Fat 10.2, SaturatedFat 2.6, Cholesterol 3.1, Sodium 136.5, Carbohydrate 13.1, Fiber 2.1, Sugar 0.7, Protein 3.3
SPINACH PUFF
My favorite! Card 25, packet 17 of My Great Recipes. Can make 2 hours ahead and baked just in time for serving.
Provided by Julie Bs Hive
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook spinach according to package directions, adding onion to the pan as spinach cooks.
- Drain well. Fold in the eggs and sour cream. Blend in the Parmesan cheese and flour. Stir in the butter, nutmeg, salt and pepper.
- Turn into a well buttered 1-quart casserole or soufflé dish.
- Bake at 350°for 25-30 minutes or until the center is set.
- Serving suggestions: baked ham, tomatoes vinaigrette, and French bread.
SPINACH & BRIE PUFF PASTRIES RECIPE - (4.3/5)
Provided by MissAlyssaG
Number Of Ingredients 7
Steps:
- Preheat the oven 350ºF (180ºC). Line a baking sheet with parchment paper. Put the spinach in a bowl; stir in half the beaten egg and the nutmeg. Season to taste with salt and pepper. Roll out the pastry on a floured surface into a rectangle (16 x 8-inch / 40 x 20-cm) and trim the edges. Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4 inches (10-cm) wide and 8 inches (20-cm) tall. Cut 1 inch (2.5-cm) thick wide strips diagonally on both sides of the pastry, leaving the center intact. Try to cut an equal number of strips on both sides. Lay pastries out on a baking sheet lined with parchment paper. Divide the spinach equally between the squares, in the center, top it with brie slices then braid by crossing the strips over the filling alternating from side to side. Brush the tops of the pastries with the remaining beaten egg (add a tablespoon of water), then sprinkle some sesame and poppy seeds over each pastry. Bake 20 to 25 minutes, or until puffed and golden.
Tips:
- For the best results, use fresh spinach. If using frozen spinach, be sure to thaw and squeeze out all excess water before using.
- To make sure the spinach puff is cooked evenly, use a sharp knife to score the top of the pastry before baking.
- Serve the spinach puff warm with a side salad or soup.
Conclusion:
Spinach puff is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for a quick and easy meal or for a special occasion. With its flaky pastry and creamy spinach filling, spinach puff is sure to please everyone at your table.
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