Best Spinach Puffs Recipes

SPINACH PUFFS

Steps:

• Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.

SPINACH CHEESE PUFFS

Steps:

• In a saucepan, bring the milk, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. , Add eggs, one at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny. Stir in spinach and cheese. Line baking sheets with foil and grease the foil. Drop batter by tablespoonfuls 1-1/2 in. apart onto prepared baking sheets. , Bake at 375° for 23-28 minutes or until puffed and golden brown. Remove to wire racks. Serve warm. Refrigerate any leftovers.

CHEESY CHICKEN SPINACH APPETIZER PUFFS

Steps:

• Need Mini Cup Cake Pans).
• Grind chicken breast in food processor until consistency of ground meat.
• Defrost spinach according to directions of package and drain. Dry the spinach as much as possible with paper towels and set aside.
• Rough chop artichoke hearts until they are 1/8" pieces and set aside.
• Chop onion to a 1/4" dice and mince garlic cloves.
• Add 2 tablespoons oil to a sauté pan and heat over medium heat, once warm add onions and sweat onions about 5 minutes than add minced garlic. Cook until tender and the onion starts to show color.
• Add ground chicken breasts to pan with onions and garlic and cook thoroughly.
• Once chicken is cooked, add artichoke hearts and chopped spinach. Mix and heat through.
• Turn the heat down to low, add the whole package of laughing cow cheese and mix everything together. Heat until the cheese is just melted.
• Remove from heat and allow to cool to room temperature.
• Once room temperature is achieved, stir in the sour cream.
• Place in refrigerator and allow to cool completely about 15 minutes.
• Once chicken mixture is completely cool heat oven to 375 degrees F.
• Unroll crescent dough and for each serving you will need a half of a crescent triangle piece. Roll the dough with rolling pin to stretch it and than poke all over with fork to help prevent the dough from rising, do the same to each half piece.
• Take the rolled out piece and place in cupcake pan so that the sides and bottom are covered and there is dough to fold over top to patch the pieces together.
• Once the whole pan is filled with the dough place about 1-2 teaspoon of the chicken mixture in each and fold over the tops making sure there are no openings.
• Bake in the 375 degree F oven for 14-16 minutes (depending on your oven.).
• They are done once golden brown on top and will just pop right out of the pan.
• Enjoy!

CHEESE AND SPINACH PUFFS

Steps:

• In a saucepan, add the onions and spinach; cook according to the directions on the package of spinach; drain and press out liquid.
• In a mixing bowl add the spinach, eggs, cheeses, dressing, margarine, garlic powder, peppers, and Worcestershire sauce; stir to combine.
• Add the muffin mix; stir to combine.
• Cover and refrigerate for 1-2 hours.
• Shape mixture into 1-inch balls and place on a very lightly greased baking sheet.
• Bake at 350° for 10-15 minutes (estimate).

SPINACH-CHEESE PUFFS

Steps:

• Drain spinach; squeeze dry with paper towels.
• In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils.
• Remove saucepan from heat.
• With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan.
• Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny.
• Stir in Gruyere and parmesan cheeses and spinach.
• If not baking right away, cover surface of mixture with plastic wrap and refrigerate.
• Preheat oven to 375 degrees.
• Lightly grease 2 large cookie sheets.
• Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart.
• Bake 15 to 20 minutes until cheese puffs are golden brown.
• Arrange appetizer and garnish on platter; serve immediately.

SPINACH PUFFS

Steps:

• 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.

SPINACH & BRIE PUFFS

Steps:

• Preheat the oven 220oC/425oF/gas mark7.
• Put the spinach in a bowl; stir in half the beaten egg and the nutmeg.
• Season to taste with salt and pepper.
• Make the puff pastry.
• Trim to a square, and then cut into four equal squares.
• Divide the spinach equally between the squares, spreading it diagonally over one half.
• of each and leaving a space from the edge.
• Top the squares with Brie slices, dividing them equally between the 4 squares.
• Brush the edges of the pastry with the remaining beaten egg, and then fold the pastry over to form a.
• triangle and enclose the filling.
• Press the edges firmly together to seal them.
• Brush the tops with beaten egg, and then use a sharp knife to make 2 small slits to allow the steam to escape.
• Sprinkle over the parmesan cheese.
• Dampen a baking tray and carefully transfer the triangles on to it.
• Bake in the oven for about 10 minutes, until the pastry is golden.
• Serve the puffs hot or cold.

MINIATURE SPINACH PARMESAN PUFFS

Steps:

• Preheat oven to 360 degrees.
• Unroll crescent dough into 4 rectangles.
• Take a rectangle and sprinkle it with 1 teaspoon cheese.
• Cover the rectangle with chopped spinach.
• Sprinkle spinach-covered rectangle with another teaspoon of cheese.
• Starting with a shorter end, roll rectangle up tightly, pinch closed.
• Cut into 6 slices.
• Repeat with 3 other dough rectangles.
• Place on greased cookie sheet, brush with egg white and bake at 375 degrees until golden brown, about 10 minutes, checking every few minutes to make sure they don't burn.
• Enjoy!

SPINACH BACON CHEESE PUFFS

Steps:

• Preheat oven to 400 degrees F. Grease 9 round or square cups in a muffin pan.
• Briefly microwave the cream cheese - about 20 seconds or longer if needed until it's soft and melted but not steaming hot. Mix the egg, oil and dill into it until well combined - the cream cheese may not be smooth and that's ok.
• In a separate bowl add the spinach, feta and bacon. Pour the cream cheese mixture over top, season it with salt and pepper (about 1/2 teaspoon salt and 1/8 teaspoon pepper) then use a fork to combine it together.
• Line the muffin pan with the pastry squares, stretching them out a little if needed, press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together.
• Lightly brush with the melted butter. Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.

SPINACH BACON CHEESE PUFFS RECIPE - (4.6/5)

Steps:

• Preheat oven to 400°F. Grease 9 round or square cups in a muffin pan. Briefly microwave the cream cheese, about 20 seconds or longer if needed, until it's soft and melted, but not steaming hot. Mix the egg, oil, and dill into the melted cream cheese until well combined. The cream cheese may not be completely smooth, some lumps are okay. In a separate bowl add the spinach, feta, and bacon. Pour the cream cheese mixture over top, season it with salt and pepper, then use a fork to combine it together. Line the muffin pan with the pastry squares, stretching them out a little if needed, press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together. Lightly brush with the melted butter. Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.

SAUSAGE AND SPINACH PASTRY PUFFS

Steps:

• Preheat oven to 400F.
• Heat oil in a skillet.
• Brown sausages, about 3 minuted under medium heat.
• Discard excess fat from the sausages from the pan.
• Add onion to the pan, cook about 3 minutes.
• Add salt and pepper to taste.
• Let it cool for at least 10 minutes.
• Squeeze out excess liquid from the chopped spinach by using a kitchen/paper towel.
• Place spinach, lemon zest and grated Parmiagiano Reggiano in a bowl.
• Add cooled sausage mixture into the spinach mixture, incorporate well. Filling is now ready.
• Cut each puff pastry sheets into 2 rectangles.
• Brush the top layer with mustard.
• Fill pastry sheets with filling.
• Crimp the edges using a fork.
• Cut 2 slits on top of each pastry.
• Bake for 15-25 minutes until golden brown.

CHEESY SPINACH PUFFS

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Combine spinach, ricotta, romano, mozzarella, salt, pepper, garlic, egg yolks, softened butter and red pepper flakes. Mix well.
• 3. Unfold puff pastry and cut into approx. 4" squares. Place a spoonful of spinach mixture in the center of each square. Dampen the edges of the dough with water and pull opposite corners up and over the filling, sealing, to make little pillows.
• 4. Place pillows seam side down on an ungreased baking sheet with parchment paper about 2 inches apart. Brush each pillow with garlic butter (mix a few tsp. melted butter with a pressed garlic clove).
• 5. Bake until golden brown, approximately 20-25 minutes. Serve warm.

SPINACH DIAMOND PUFFS

Steps:

• Preheat oven to 425 degrees F. Cover Rectangle Baking Stone (or cookie sheet) with parchment paper. Place drained spinach on paper towels and press to remove excess moisture. Chop carrots and onion. Place spinach carrots, onion, mayonnaise and seasonings in a bowl. Shred cheese into bowl and mix well.
• Lightly sprinkle flat side of large cutting board with flour. Using a rolling pin, roll one pastry sheet into a 12-inch square. (Wrap second pastry sheet in plastic wrap and refrigerate until ready to use). Cut rolled pastry sheet into sixteen 3-inch squares using a pizza cutter.
• Using a small scoop, place a scant scoop of spinach mixture in center of each square. Flatten slightly with back of scoop. Combine egg and water. Using a pastry brush, brush egg mixture over cut lines in pastry and around outside edge of large square. For each appetizer, bring two opposite corners of each square up over filling, pinch together firmly and twist.
• Place on baking stone or cookie sheet. Brush appetizers with egg mixture. Bake 17-18 minutes or until golden brown. Remove to serving platter. Repeat with remaining pastry sheet and spinach mixture. Serve warm.

SPINACH CHEESE PUFFS

Steps:

• Preheat oven to 400 degrees F. Grease 9 round or square cups in a muffin pan. Briefly microwave the cream cheese - about 20 seconds or longer if needed until it's soft and melted but not steaming hot. Mix the egg, oil and dill into it until well combined - the cream cheese may not be smooth and that's ok. In a separate bowl add the spinach, feta and bacon. Pour the cream cheese mixture over top, season it with salt and pepper (about 1/2 teaspoon salt and 1/8 teaspoon pepper) then use a fork to combine it together. Line the muffin pan with the pastry squares, stretching them out a little if needed, press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together. Lightly brush with the melted butter. Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.

SPINACH DIAMOND PUFFS

Steps:

• Preheat oven to 425 degrees. Cover baking stone with parchment paper. Placed drained spinach on paper towels. Mix all ingredients well. Lightly spinkle flour on cutting board. Roll out pastry sheet into 12" square. Cut rolled sheet into 16 - 3" squares with pizza cutter. Spoon scant amount of mixture, flatten. Combine egg and water, brush over cut lines and outside edges. Bring together corners. Place on stone, brush on egg mix. Bake 17-18 minutes. Serve warm.

CHICKEN AND SPINACH PUFFS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lightly browned, about 10 more minutes. Transfer mixture to a bowl and combine with ricotta cheese, Parmesan cheese, and butter; mix until filling is creamy.
• Unroll crescent roll dough and pinch 2 triangles together to form a rectangle of dough; repeat with remaining dough to make 12 rectangles. Place about 1 tablespoon of chicken filling onto the center of each rectangle and fold the corners together to make balls. Arrange balls on a large baking sheet.
• Bake in the preheated oven until filling is heated through and puffs are golden brown, about 12 minutes.

SPINACH AND FETA PUFFS

Steps:

• 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°. 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.

SPINACH PUFFS

Steps:

• 1. heat oven to 375 2. cook spinach in microwave for the required time 3. while spinach is cooking, in large bowl, mix all ingredients (except for cresant rolls)together well using a table spoon. 4. on a baking sheet, layout the cresant roll triangles 5. place a heeping tsp. of the spinach mix in the center of each creant triangle, then fold the triangle around the spinach mix so there is no spinach mix showing 6. bake for 7-11 minutes(until a light brown), let cool for 2 minutes then serve

KRONK'S SPINACH PUFFS

Steps:

• Heat olive oil in a skillet. Add shallots and cook until transparent. Add spinach, garlic, and dill. Cook until spinach has wilted and garlic is fragrant.
• In a large bowl, mix the spinach mixture with cream cheese, feta, one egg yolk, and salt and pepper.
• Roll the puff pastry dough out and cut into 12 squares. Place each square in a cup of the muffin tin.
• Fill each cup with a rounded tablespoon of the spinach mixture.
• Pinch the corners of the pastry squares together. Mix the remaining egg and egg white together and brush over each pastry.
• Bake at 450 for 25 minutes. Serve hot.