Tuesday, February 4, 2014

Spinach Puffs

Planning Super Bowl treats for just 2 people can be a little difficult, for us anyway. We could have just done a 'regular' Sunday dinner, maybe braising something or making a casserole, but we wanted football game snack type foods. I love, love, love dips and cheeses, but even I start to feel a little guilty if there's too much mayo/sour cream/cheese. So we nixed the hot spinach dip idea in favor of Spinach Puffs (from Bon Appetit).
I knew I wanted to use the last sheet of puff pastry in the freezer to make a Super Bowl treat, it was just a matter of figuring out how to use it. I wanted something different from our usual Prosciutto-Gruyere Pinwheels. We flipped through the binders of recipes and came across these - not only was it a way to use up the puff pastry, but also a way to use up the feta cheese we bought last August plus it had lots of spinach, which appealed to SP.
These are actually pretty easy to make, although I was not at all involved in making them! I was busy breading & frying chicken while SP made these. I think the hard parts are squeezing out as much water as possible from the thawed spinach (because if you don't squeeze out enough of the water, the puffs will turn out soggy) and rolling out the puff pastry.
The recipe calls for a standard 6 cup muffin pan, so we got out our 6 cup muffin tin. I was a little confused here because in my mind, 'standard size' muffin tins have 12 cups and you can easily find the paper liners for them in the store. The 6 cup tins are for 6 cups that yield larger than normal 12 cup portions. Plus, why roll the pastry out and cut it into thirds, reserving a third for another use, and only make 6  puffs? As it turned out, our puff pastry squares didn't fit in our 6 cup (larger than normal cup) size tin (the puff pastry squares were too small), so we used our 'standard size' 12 cup tin and made 9 puffs.
This worked out OK. There was plenty of spinach & feta. We used a 1 lb bag of frozen spinach and all of the remaining feta, which was a bit more than 1/2 cup.
These are delicious! Lots of spinach inside each puff:
Flaky pastry, lots of spinach, tiny bits of feta - sort of like spanakopita in muffin form and without the hassle of working with phyllo dough! These are a definite make again. These could be an appetizer, as long as you controlled yourself and didn't eat too many since they are the size of a muffin. We liked them as a side. They would also be tasty as a meal with a salad. You could also cut the puff pastry into smaller squares and use a mini muffin tin to make smaller, bite sized puffs which might be a better appetizer size.

Spinach Puffs recipe here.

Our changes:

  • 1 lb bag, not 10 oz box, of spinach
  • no garlic
  • made 9 puffs in regular 12 cup muffin tin
  • extra feta
  • dried, not fresh, dill

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