Nana Beth's Savory Spinach and Cheese Puffs
Oh my dear, these little spinach and cheese puffs have been a constant on my kitchen table for as long as I can remember. I first made them when my children were small and the neighborhood seemed to come by for an impromptu cup of tea and a nibble. They would giggle as they bit into the warm, flaky pastry and the spinach and cheese would peek out like a cozy secret. Those small hands, those bright eyes, and the sound of laughter are stitched into every batch. They became our holiday nibble, the thing I would bring to potlucks, and the warm welcome for tired friends who dropped by after long days. I always reach for puff pastry now because it makes the puffs light and easy, and it lets the filling sing. The filling is simple and honest with spinach, a little cream cheese for comfort, salty feta, and a whisper of nutmeg that makes everything feel like home. You can turn these into an elegant appetizer or a gentle afternoon treat for someone who needs a little cheer. I love them because they are forgiving, quick, and they hold a sort of quiet comfort you can pass along with your hands. If you want to make one for just yourself and a cup of tea, that is fine. If you want to feed a crowd, they multiply like joy. Now, pull up a chair, wash your hands, and let your heart lead you. You do not need to be perfect. I have seen many a kitchen with flour on the counter and smiles on faces, and that is what matters most. Let us make something warm together.
Ingredients
- 10 oz Fresh spinach leaves, washed and roughly chopped
- 1 tbsp Olive oil
- 2 cloves Garlic cloves, minced
- 1 piece Small shallot, finely chopped
- 1/8 tsp Ground nutmeg
- 1/2 tsp Salt
- 1/4 tsp Black pepper, freshly ground
- 4 oz Cream cheese, softened
- 1/2 cup Feta cheese, crumbled
- 1/4 cup Grated Parmesan cheese
- 1 large Large egg, beaten
- 2 tbsp Fresh parsley, chopped
- 2 sheets Puff pastry sheets, thawed
- 1 large Large egg for egg wash, beaten with water
- 1 tbsp Water for egg wash
- 1 tbsp Sesame seeds or extra Parmesan, optional
Instructions
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment. Now, set that tray aside like a little promise that your hands are about to make something warm.
In a large skillet warm the olive oil over medium heat. Add the shallot and garlic and let them soften and become fragrant. You will know they are ready when your kitchen smells like a hug coming from the stove.
Add the chopped spinach a handful at a time. It will seem like a lot, and then it will wilt down. Keep stirring gently until all the spinach is tender and any moisture has mostly cooked away. That sound and the steam rising are part of the memory you are making.
Remove the pan from heat and let the spinach cool for a few minutes. Sprinkle in the nutmeg, salt, and pepper. Give it a gentle stir. Taste a little, if you wish, and adjust with a whisper more salt or pepper if your heart says so.
In a bowl combine the softened cream cheese, crumbled feta, grated Parmesan, beaten egg, and chopped parsley. Now fold in the cooled spinach. Use a spatula to bring it all together until it feels like a soft, slightly chunky spread. It should be moist but not watery, and it should cozy up to the pastry when you fill it.
Unfold the thawed puff pastry sheets on a lightly floured surface. With a rolling pin press gently to even them out. Cut each sheet into six equal squares. If your edges are a touch ragged, that is perfectly fine. Imperfect makes it human.
Spoon roughly a tablespoon of the spinach and cheese mixture into the center of each square. Do not overfill. A neat little mound will puff up beautifully in the oven and keep everything tidy.
Fold each square into your preferred shape. You can fold corners to the center and press lightly with a fork, or make little envelopes. Press the edges gently to seal. If the dough resists, give it a minute to warm in your hands and try again. There is no rush here.
Brush the tops with the beaten egg wash made with the tablespoon of water. Sprinkle with sesame seeds or a bit more Parmesan if you like. That golden gleam will make them sing in the oven.
Place the puffs on the prepared baking sheet with a little space between them. Pop them into the preheated oven and bake for 16 to 18 minutes until they are puffed and a warm golden brown. Your kitchen will start to smell simply heavenly right about now.
Remove the puffs and let them rest for 5 minutes on a wire rack. They will set as they cool and become easier to handle. Take a deep breath and enjoy that quiet moment.
Serve warm or at room temperature. I like to place them on a pretty plate and watch the smiles appear. If you have leftovers, keep them in an airtight container and gently reheat in a warm oven for the best flakiness.
Cooking Tips
- 💡Nana's Little Note 1: If your puff pastry is too cold and cracks when you try to roll it, let it sit on the counter for 5 to 10 minutes. It should be cool but pliable.
- 💡Nana's Little Note 2: If the filling seems a bit wet after cooking the spinach, press it gently in a sieve or use a clean kitchen towel to squeeze out a touch of moisture. A drier filling helps the pastry stay crisp.
- 💡Nana's Little Note 3: Want to make them extra special? Stir in a teaspoon of lemon zest for brightness or a pinch of red pepper flakes for a gentle warmth. I always tell people to cook with what feels right to them.
- 💡Nana's Little Note 4: These can be made a few hours ahead and kept until baking. If making ahead longer, assemble and freeze on a tray until firm then transfer to a bag. Bake from frozen, adding a few extra minutes.
Nutritional Information
Per serving
May these little puffs bring warmth to your table and a memory to your heart. When you pass them to someone you love you are sharing more than a recipe. Be gentle with yourself, enjoy the company you keep, and know that every small, homemade thing you make is a gift that folds love right into the day.
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