- Prep Time: 20 minutes
- Cook Time: 20-30 minutes
- Serving: Serves more than 10
Cheese and Spinach Puffs
This cheese and spinach combo is perfectly packaged in these little puffs. They will be an incredibly popular finger food with vegetarians and meat lovers alike. Make them ahead of time and bake from frozen to free up some extra time that you can spend with your friends and family when entertaining.
Recipe Tester Feedback: “A flavour packed mix that means even the kids will eat it... spinach and all!" - Lauren
Contains: Gluten / Dairy / Egg
Preparation Time 20 minutes
Cooking Time 20-30 minutes
Can be frozen
You will need:
2 muffin tins
whisk or fork
- puff pastry - 4 sheets
- spring onion - 3, roughly chopped
- garlic clove - 1, peeled
- feta cheese - 120g
- ricotta cheese - 120g
- baby spinach - 60g, leaves
- eggs - 2
- lemon juice - 40g
- fresh parsley - 1/4, small bunch, leaves only, chopped
- pepper - 1 tsp, cracked, black
- egg - 1, lightly beaten
- Preheat the oven to 180C. Grease 2 muffin tins with oil.
- Allow the puff pastry sheets (4) to thaw on the bench.
- Cut each puff pastry sheet into 6 small squares, for a total of 24 squares, and place one square into each muffin hole.
- Add the chopped spring onions (3) and peeled garlic clove (1) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the feta cheese (120g), ricotta cheese (120g), spinach leaves (60g), eggs (2), lemon juice (40g), chopped fresh parsley leaves (from 1/4 small bunch) and cracked black pepper (1 tsp) to the bowl. Mix Speed 4 / 7 seconds.
- Place a little mixture into each of the muffin holes. Bring each corner of the pastry in towards the middle so that the sides connect.
- Brush each pastry with a little beaten egg (1).
- Bake for 20-30 minutes until golden.
Make your own!
* Make your own puff pastry with the Homemade Puff Pastry recipe from The Baking Issue, the Rough Puff Pastry recipe from The Freezer Issue or the Iced Puff Pastry recipe from The Easter Bonus Issue.
* Make your own ricotta with the Ricotta Cheese recipe from The Make Your Own Bonus Issue.