Savory Cheesy Spinach Puffs
Oh, my dear, let me tell you about these Savory Cheesy Spinach Puffs. I first started making them when my little ones were still toddling about the kitchen, sticky fingers and all. They were perfect for tea time and for slipping into lunchboxes when someone had a skinned knee and needed a bit of cheering. I remember pulling a warm tray from the oven, the cheese all melty inside, and how the children would crowd around like it was the most important thing in the world. These puffs have been a quiet constant in our family for years. They are the kind of snack that makes a house feel like a home, the kind you can carry to a neighbor when they need comfort, or set on the table when friends arrive on a rainy afternoon. They are forgiving, simple to make, and good for soothing a hungry heart. When life is hurried, this is the little ritual I turn to because it warms the hands and the memory, too. What makes them so special is that they are both elegant and humble. The flaky pastry gives way to a creamy, spinach and cheese filling that tastes like a warm, familiar hug. I will tell you how to keep things easy and how to add your own small twist if you like. My hope is that when you make these, you will think of a quiet kitchen, a kettle on the boil, and someone waiting with a warm smile. So take your time with me, child. There is no rush. We will go step by step, and before you know it you will have a tray full of golden pillows to share. You can do this. I know you can.
Ingredients
- 2 sheets frozen puff pastry sheets, thawed
- 8 ounces fresh spinach, washed and roughly chopped
- 4 ounces cream cheese, softened
- 1 cup sharp cheddar cheese, grated
- 1/4 cup parmesan cheese, finely grated
- 1/4 cup small onion, finely diced
- 1 clove garlic cloves, minced
- 1 large large egg, if you can let it rest on the counter for a bit, that's always best
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon butter or olive oil for sautéing
- 1 egg yolk egg yolk plus a splash of water for egg wash
- 1 teaspoon sesame seeds or nigella seeds for sprinkling, optional
Instructions
Preheat your oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat. Give yourself a moment to breathe. This is where the warm work begins.
Now, let us make the filling. Heat a small skillet over medium heat and add the butter or olive oil. When it shimmers, add the diced onion. Keep that spoon moving gently and cook until the onion is soft and translucent, not browned. Oh, your kitchen should be smelling just lovely about now.
Add the minced garlic and chopped spinach to the pan. Stir and cook until the spinach wilts and most of the moisture has cooked away. If a little liquid remains, that is fine, but we do not want a soggy filling. Taste and sprinkle in the salt and pepper.
Transfer the spinach mixture to a bowl to cool slightly. Stir in the softened cream cheese, grated cheddar, and parmesan. Beat in the whole egg. Keep mixing until you have a smooth, creamy filling. If it feels too loose, a little extra cheddar will help bind it. If it is too thick, a tablespoon of milk will ease it along.
Unfold your thawed puff pastry sheets on a lightly floured surface. Gently roll each sheet to smooth the seams. With a knife or a pizza cutter, divide each sheet into six equal squares for a total of twelve. There is no need to be exact. Think of it as gentle dividing, not precise measuring.
Spoon a heaping tablespoon of the spinach and cheese mixture onto the center of each square. Be generous but leave a little border so we can seal them up like tiny pillows.
Fold each square over to make a triangle or bring the corners together to make a small parcel. Use your fingertips to press and seal the edges. If the dough resists, press gently with a fork to crimp the edges. There is no rush and it does not have to be perfect.
Whisk the egg yolk with a splash of water and brush the tops of each puff lightly. If you like, sprinkle a few sesame or nigella seeds for a pretty finish. That golden sheen will make them sing in the oven.
Arrange the puffs on the prepared baking sheet, leaving a little room between them. Bake in the preheated oven for 15 to 18 minutes, or until they are puffed and a warm golden brown on top. Oh, my goodness, your kitchen should be smelling just heavenly right about now.
Allow the puffs to rest on the baking sheet for 5 minutes before transferring them to a cooling rack. They will set as they cool and the filling will be just the right temperature for little hands.
Serve warm or at room temperature. These are lovely with a simple green salad, a dab of plain yogurt, or alongside a cup of tea. Share them freely and watch the faces light up.
Cooking Tips
- 💡Nana's Little Note on Sticky Dough: If the pastry feels sticky, tuck it into the fridge for 10 minutes and then try again. Cold hands make for a happier pastry.
- 💡Nana's Little Note on Extra Flavor: If you want to make it extra special, add a tiny pinch of nutmeg to the filling. It wakes up the spinach and cheese in the gentlest way.
- 💡Nana's Little Note on Freezing: You can assemble these and freeze them on the baking sheet before baking. Once frozen solid, transfer them to a zip bag. Bake from frozen with a few extra minutes in the oven.
- 💡Nana's Little Note on Cheeses: Swap in a bit of ricotta or feta for creaminess and a saltier edge. Trust your taste and your heart.
Nutritional Information
Per serving
My dear, as you set these Savory Cheesy Spinach Puffs on the table, remember that you are handing down something sweeter than a recipe. You are passing along comfort and the quiet joy of a homemade meal. May these little puffs bring warmth to your home, laughter to your table, and a memory to tuck away for a rainy afternoon. Be good to yourself, and wrap your family in love every chance you get.
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