Two Cheese and Spinach Puffs

Super tasty.

These delicious pastry puffs are simple to make and extra cheesy 🙂 It is amazing how much flavour is produced by the 3 main ingredients in the filling. And, this would be an ideal lunch if you are trying to get more vegetables into your family’s diet.

Of course you can also add extra items to your puffs, such as some cooked chicken or bacon. This would then make a more substantial meal. Or add some chopped red chilli to give a spicy kick.

I used 2 sheets of frozen puff pastry to make 4 puffs – my pastry sheets are 25cm/10 inches square and I cut each of them in half.

Ingredients – makes large 4 puffs:

  • 250g/9 oz frozen chopped spinach
  • 1 cup grated cheddar cheese
  • 1/3 cup finely grated parmesan
  • 1 garlic clove, crushed
  • freshly ground black pepper, to season
  • 2 sheets frozen puff pastry, thawed (my pastry is 25cm/10 inches square)
  • a little milk, to glaze

Method:

  • Heat your oven to 200C/180C fan forced/390F and spray 4 holes of a 6-hole large ‘Texas’ muffin pan with cooking spray.
  • Thaw the spinach in a bowl, then squeeze out any excess water. (You will be surprised how much will come out.) Put the drained spinach back into the bowl.
  • Add both the cheeses, garlic and a good seasoning of black pepper and then mix well to break up any lumps of spinach.
  • Line the prepared holes of the muffin pan with the pastry, leaving the edges hanging over the top of the pan. Divide the spinach filling between the pastry cases, then fold the edges of the pastry together to enclose. If you have enough pastry, twist the tops a little to make them look nice.
  • Glaze the top of the pastry with a little milk.
  • Bake for 30 minutes or until the pastry is puffed and golden all over.
  • Remove from the oven and leave to cool for 10 minutes before serving.
  • Enjoy!

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One Response to Two Cheese and Spinach Puffs

  1. Rice N Dine says:

    This seems a tasty way to be healthy. I also love your suggestions to put in some meat to make it more substantial. Thanks for sharing this! 🙂

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