Puff pastries with spinach and cheese

Votes: 1

How to Make - Spinach and Cheese Puff Pastries

Time: 1 hour 15 minutes
Complexity: easily
Servings: 20

Nutritional value per serving:

Calories 32, total fat 2 G., saturated fats 1 G., proteins 2 G., carbohydrates 1 G., fiber 0 G., cholesterol 12 mg, sodium 61 mg, sugar 0 G.

These delicious and quick puff pastries are made using what's in your freezer and refrigerator. If you have spinach or broccoli in the freezer, try spinach and cheese or broccoli and ham. Cream cheese and pesto also work great. The possibilities are endless, so keep a package of store-bought puff pastry on hand and delight your loved ones with fresh baked goods.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 egg
1 tbsp. water
0.5 cup grated Muenster or mozzarella
1/4 tbsp. grated parmesan
1 green onion, chopped (about 2 tablespoons)
1/8 tsp garlic powder
Premium flour
1 sheet puff pastry, defrosted
1 package (about 280g) frozen chopped spinach, thawed and squeezed out

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: puff pastry, spinach, broccoli cabbage, cheese, garlic powder

Cooking the dish according to the recipe:

Preheat oven to 200°C. In a small bowl, beat the egg and water with a fork or whisk. In a medium bowl, combine the Muenster, Parmesan, onion, and garlic powder.
Roll out the dough on a lightly floured surface. Brush with egg wash. Top with the cheese mixture and spinach. Roll up, starting from the short side. Cut into 20 1/2-inch-thick slices. Place the slices cut-side down on a baking sheet. Brush the slices with egg wash.

Note

Squeeze as much water out of the spinach as possible to prevent the dough from becoming soggy.

Bake for 15 minutes or until golden brown. Remove the puff pastries from the baking sheets and let cool on wire racks for 10 minutes.
Pesto Puffs:

Combine all ingredients except flour and puff pastry. Roll out the dough as directed above. Spread 100g of softened cream cheese, leaving a 1cm border. Spread 3 tbsp of pesto sauce on top and sprinkle with 1/4 tsp of finely chopped walnuts. Brush the edge of the dough with water. Roll it up and continue cooking as directed.
Puff pastries with ham and broccoli:

Add the spinach, cheeses, onion, and garlic powder. Roll out the dough as directed above. Spread with 100g of whipped cream cheese and chives. Top with 1 cup of chopped broccoli (thaw frozen and pat dry) and 1 cup of finely chopped cooked ham. Roll up and continue cooking as directed.