Spinach Puffs are perfect as a quick snack, finger food, or dinner. We absolutely love this triangle-shaped puff pastry with a delicious, creamy filling. They also taste great as ham puffs or with minced meat.
Today I would like to tell you about one of my favorite snack recipes ever. Because whether on the birthday buffet, for dinner, at a picnic, or as a snack: Heartily filled spinach puffs always hit the spot.
They are absolute party classics like puff pastry snails with ham and cheese. And with ready-made dough from the fridge, they are also quick and easy to prepare.
Taste and Occasion
Spinach and feta puffs are an easy combination. The savory puffs also taste good with cream cheese. Either way, the recipe is ingenious to give small and large vegetable despisers a little greenery when eating 😉 .
If you don't like spinach at all, you might want to try one of the many other spicy alternatives (see text below). There are hardly any limits to your creativity! And, of course, you can also make the puff pastry yourself.
But I personally admit that the effort is mostly too much for me … so I use easy-to-handle rolls from the fridge. Basically, the frozen dough is also suitable for the spicy puff pastry recipe. However, you must defrost the plates first, which takes time.
Fresh and frozen spinach is equally suitable as a filling for veggie puffs. Please do not use creamed spinach or similar - the mixture is probably too moist for the pastry. In any case, you should squeeze the filling well before you put it on the dough.
How to make the Spinach Puffs
First of all, preheat the oven to 374°F/190°C degrees. Then chop one small onion and two garlic cloves finely.
Fry them in oil in a pan, add deep-frozen spinach, and stew for about 5 minutes. Let it cool down a little bit. Squeeze well so that as little liquid as possible remains.
Cut the feta into small cubes. Add the cheese to the spinach mixture and season it with some salt and pepper. Roll out the puff pastry roll from the refrigerator and cut it into about eight squares.
Whisk one egg yolk with two tablespoons of milk. Brush the edges of the pastry squares with a brush. Now to fill the puffs, take approximately one tablespoon of the mixture, put it into the middle of the pastry dough, and flip it over to form a triangle. If you cannot close the triangle, you used too much of the mixture. Press the edges firmly together with a fork.
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Now, coat the puff pastry bites with the remaining egg yolk. Bake them for about 18 minutes until they are golden brown.
As befits a practical party snack, the spinach pockets are delicious, freshly baked as well as lukewarm or cold. Just to be on the safe side, prepare twice as many puff appetizers - the pieces will go like hotcakes! Enjoy 🙂 .
Spinach Puffs with Feta Cheese
- 275 grams (0.6 lb) puff pastry , 1 roll, from the refrigerator
- 1 onion, small
- 2 cloves garlic, of
- 120 grams (4 cups) spinach , best deep-frozen spinach
- 1 tablespoon olive oil
- 80 grams (0.2 lb) feta
- 1 egg yolk, medium-sized
- 2 tablespoons milk
- Preheat the oven to 374°F/190°C degrees. Chop onion and garlic finely. Fry them in oil in a pan, add deep-frozen spinach and stew for about 5 minutes. Let it cool down a little bit. Squeeze well so that as little liquid as possible remains.
- Cut the feta into small cubes. Add to the spinach, season with salt and pepper. Roll out the puff pastry roll from the refrigerator and cut into about 8 squares.
- Whisk the egg yolk with the milk. Brush the edges of the pastry squares with a brush. Put about 1 tablespoon of spinach-cheese mixture in the center of each square, fold the dough over, and form a triangle. Press the edges firmly together with a fork.
- Coat the pockets with the remaining egg yolk. Bake for about 18 minutes until they are golden brown.
Also delicious: Puffs with cream cheese, ham, or minced meat. Instead of feta, you can use any other cheese you like, from grated Gouda or Pecorino to herb cream cheese or goat camembert.
The puffs with minced meat or ham are just as delicious if it doesn't have to be vegetarian. Or how about the classic ingredients but with a different shape? As puff pastry spinach snails or rolls? And you should also check out my savory cream puffs with cream cheese.
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