spinach puffs

This delicious Ham and Cheese Puff Pastry simply must make your post-holiday menu.&nbsp; It is a great way to use up leftover ham and it tastes like a gourmet treat!&nbsp; This breakfast, lunch or dinner treat is a delicious buttery and flaky puff pastry enveloping a mixture of hot ham, melty swiss cheese, and fresh spinach.&nbsp; If you are looking for a simple and amazing recipe for your next Holiday Honey Baked Ham, look no further!

Ham And Cheese Puffs

(10 inch) puff pastry sheets

butter

all-purpose flour

whole milk, (room temperature)

salt

pepper

ham, (diced)

spinach

cheese,

egg white, (lightly beaten)

Ham and Cheese Puffs

Pre-heat your oven to 400°F.

Cut the puff pastry sheets into 5-inch (13cm) squares. Set aside in the refrigerator.

Melt butter over medium heat in a saucepan. Add flour and salt; cook for 1 minute, stirring frequently.

Pour in the warm milk in 2 batches, whisking constantly until smooth and boiling.

Reduce heat to low and simmer, stirring occasionally until sauce starts to thicken.

Add in spinach and cook for 1 minute, just until wilted.

Add ham and 1 cup of Swiss cheese and stir well. Set aside.

Arrange the puff pastry squares on a parchment-lined baking sheet.

Top with a heaping spoonful of ham and cheese mixture, and sprinkle with grated cheese.

Fold the corners onto the top, forming a smaller square.

Brush the pastry with the egg wash, making sure to coat all sides.

Bake for 20 minutes, until puffed and golden.

Buttery and flaky spinach puffs are easy to make with puff pastry, cream cheese, fresh spinach and savory bacon. Baked in muffin tins they are elegant enough for a fancy party appetizer but just as delicious as a weeknight side dish!

Spinach Puffs

cream cheese

eggs

Italian seasoning

garlic powder

spinach (, packed)

Parmesan cheese

bacon (, cooked and crumbled (about 1/3 cup))

black pepper

(17.3-ounce) package Pepperidge Farm frozen puff pastry (, thawed (2 sheets))

Tablespoons butter (, melted)

Preheat

Preheat your oven to 400°F. Spray 2 9-cup muffin pans with nonstick spray.

Stir

In a microwave-safe bowl, microwave the cream cheese 10 seconds at a time until softened and melted but not steaming. Stir in the egg, Italian seasoning, and garlic powder, salt and pepper until well combined.

Add the spinach, parmesan and bacon. Using a fork, mix in the cream cheese mixture.

Slice

Lightly dust flour on a work surface. Unfold 1 puff pastry sheet onto the flour. Roll a couple times each way with a rolling pin to smooth it out. Using a knife or pizza cutter, slice into 9 squares. Repeat with the remaining puff pastry sheet.

Shape

Press the pastry squares into the bottom of the muffin cups. Evenly divide the spinach mixture among the cups. Using your fingers, pull the 4 pastry points on one cup over the filling and the press them together. Repeat with remaining puffs. Lightly brush with the melted butter.

Bake

Bake 20 minutes, or until puffed and golden brown. Cool 10 minutes. Run a knife around the edges to loosen from the pan.

https://content.jwplatform.com/videos/mWrjX3po.mp4

Spinach Puffs are an easy, DELICIOUS appetizer! Buttery squares of puff pastry, filled with cream cheese, spinach, feta, and bacon. Easy to make ahead!

bacon

eggs (divided)

oregano

spinach ((1 package) thawed and thoroughly pressed dry)

feta (about 2 ounces)

Parmesan (about 1 ounce)

puff pastry ((9-

Place racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Bake bacon according to these directions for Baked Bacon. Let cool, then chop or crumble into bits. Spray 18 total cups in two standard muffin tins with nonstick spray.

Meanwhile, place the cream cheese pieces in a wide microwave-safe bowl. Microwave in 10 second bursts until the cream cheese is very soft and melty but not so hot that it is steaming. Stir in 1 egg, garlic powder, black pepper, and oregano until well combined.

In a separate large mixing bowl, combine the spinach, feta, Parmesan, and chopped bacon with a fork, breaking apart the spinach. Scrape the cream cheese mixture on top of the spinach mixture, then stir the ingredients until well combined. Taste and adjust seasoning as desired.

Unfold the first sheet of pastry on a lightly floured surface and gently roll to remove any creases (it will be a 10- or 11-inch square). Cut the pastry sheet into 9 even squares (three squares across and three down—they will be a little more than 3 inches on each side). Line the wells of the muffin pan with the pastry squares so that the center is pressed on the bottom of the muffin cups and the corners over hang the sides (see photo in blog post above). If needed, stretch the squares to be a bit larger so that they extend all the way up the sides. With a spoon or small scoop like this one, portion the spinach filling by heaping tablespoons and place it in the center of each muffin cup, dividing it evenly among the 18 cups.

Bring the four points of each puff pastry square together towards the center so that they cover the filling, then lightly press them together in the middle (no need for them to totally stick or seal). In a small bowl, beat the remaining egg to make an egg wash and brush it over the tops of the pastry (you will not need the whole egg).

Bake the puffs, one muffin tin on each rack, for 21 to 24 minutes, until puffy and deeply golden, switching the pans' position on the upper and lower racks halfway through.  Allow to cool for 10 minutes, then run a knife carefully around the edges to gently loosen them. Transfer to a wire rack. Serve warm or at room temperature.

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Spinach Puffs

Top 3 spinach puffs recipes from across the web

The most viewed spinach puffs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ham And Cheese Puffs

Spinach Puffs

Spinach Puffs

The most viewed spinach puffs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine