Spinach Puff Pastry
Submitted by beagsley
Flaky puff pastry layered with a creamy spinach, green chili, and cream cheese filling. Just 5 ingredients, cut into squares or diamonds for an easy appetizer or snack.
YIELD
1 servingsPREP
20 minCOOK
40 minREADY
60 minFive ingredients and a sheet pan is all you need for these crispy, creamy spinach puff pastry squares.
Sauteed onion and green chilies get mixed with thawed spinach and a full package of cream cheese, creating a rich, slightly spicy filling that goes between two sheets of store-bought puff pastry.
The green chilies give it a gentle warmth that sneaks up on you without being overpowering.
Cut into squares or diamonds before baking, they puff up golden and flaky with a molten, savory center. Great as an appetizer, a party snack, or honestly just dinner with a side salad.
Kitchen Tips
- Squeeze every bit of water from the thawed spinach. Wet spinach will turn the puff pastry soggy from the inside.
- Let the filling cool to room temperature before spreading on the pastry. Hot filling melts the butter in the puff pastry and you lose all that flaky lift.
- Cut the shapes before baking, not after. Clean cuts before they hit the oven give you sharp edges and even puffing.
- Don’t open the oven door during the first 20 minutes. Puff pastry needs steady heat to rise properly.
Ingredients
Directions
Defrost spinach and squeeze out water.
Sauté chopped onion and chillies.
When onion is clear add the spinach and cover and cook until spinach doesn’t have a raw taste.
Turn off stove and add the cream cheese, mix well.
Keep uncovered and let cool(room temp).
Prehead oven to 375℉ (190℃).
Put a sheet of the puff pastry on foil, spread with the spinach mixture and cover with remaining puff pastry sheet.
Cut into squares or diamonds etc.
Bake for about 40min or until the crust is light golden brown.
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