Miniature Spinach Parmesan Puffs Recipes

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MINI PARMESAN SPINACH PHYLLO CUP APPETIZERS



Mini Parmesan Spinach Phyllo Cup Appetizers image

Crisp phyllo cups filled with Parmesan spinach dip and bell peppers, topped with artichoke hearts and melted Parmesan cheese.

Provided by Plating Pixels

Categories     Appetizer

Time 20m

Number Of Ingredients 5

12 mini phyllo dough cups
1 10-ounce container La Terra Fina Spinach Artichoke & Parmesan Dip
½ cup diced red bell pepper
½ cup drained artichoke hearts (quartered)
½ cup shredded Parmesan cheese

Steps:

  • Preheat oven to 375° F. Place mini phyllo cups on a parchment or foil lined baking sheet about 2-inches apart. Set aside.
  • Stir bell pepper into dip until well combined. Scoop mixture into phyllo cups, level with the tops. Garnish each with artichoke hearts and Parmesan cheese
  • Bake 8-12 minutes, or cheese is melted and lightly browned. Serve immediately.

Nutrition Facts : Calories 891 kcal, Carbohydrate 149 g, Protein 21 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 3 mg, Sodium 1462 mg, Fiber 5 g, ServingSize 1 serving

SPINACH PUFFS



Spinach Puffs image

These bite-sized spinach puffs are full of cheese and creamy goodness. -Marissa Allen, First and Full

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 24 servings.

Number Of Ingredients 9

1 package (17.3 ounces) frozen puff pastry, thawed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup crumbled feta cheese
2 large eggs, divided
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.

Nutrition Facts : Calories 136 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 147mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.

MINIATURE SPINACH PARMESAN PUFFS



Miniature Spinach Parmesan Puffs image

These are deilcious and soo easy! A great appetizer for dinner parties or just a snack.I use reduced fat crescent rolls.

Provided by Pintsizechef

Categories     Lunch/Snacks

Time 25m

Yield 24 puffs, 24 serving(s)

Number Of Ingredients 4

1 (8 ounce) can refrigerated crescent dinner rolls
8 teaspoons parmesan cheese
3 cups fresh spinach, chopped
1 egg white, slightly beaten

Steps:

  • Preheat oven to 360 degrees.
  • Unroll crescent dough into 4 rectangles.
  • Take a rectangle and sprinkle it with 1 teaspoon cheese.
  • Cover the rectangle with chopped spinach.
  • Sprinkle spinach-covered rectangle with another teaspoon of cheese.
  • Starting with a shorter end, roll rectangle up tightly, pinch closed.
  • Cut into 6 slices.
  • Repeat with 3 other dough rectangles.
  • Place on greased cookie sheet, brush with egg white and bake at 375 degrees until golden brown, about 10 minutes, checking every few minutes to make sure they don't burn.
  • Enjoy!

Nutrition Facts : Calories 33, Fat 0.8, SaturatedFat 0.2, Cholesterol 5.2, Sodium 57.2, Carbohydrate 5.1, Fiber 0.4, Sugar 0.4, Protein 1.4

INDIVIDUAL SPINACH-RICOTTA PUFF PASTRY QUICHES



Individual Spinach-Ricotta Puff Pastry Quiches image

Quiche are the perfect option for the brunch menu, especially when they're made to serve one.

Provided by thedailygourmet

Categories     Breakfast and Brunch     Eggs     Quiche

Time 55m

Yield 18

Number Of Ingredients 10

1 (17.5 ounce) package frozen puff pastry, thawed
7 large eggs, beaten
2 cups chopped fresh baby spinach
⅔ cup milk
½ cup ricotta cheese
⅓ cup freshly shredded Parmesan cheese
¼ cup shredded mozzarella cheese
3 tablespoons shredded fontina cheese
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut each puff pastry sheet into 9 squares. Roll each square to fit individual 3-inch pie pans. Set puff pastry inside pie pans and place on a rimmed baking sheet. Pour a small amount of ceramic beads into each pie pan.
  • Bake in the preheated oven for 5 minutes.
  • Meanwhile, whip together eggs, spinach, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, fontina cheese, salt, and pepper.
  • Remove pie pans from the oven and remove the ceramic beads. Ladle egg mixture into each pie tin. Bake until light golden brown, about 30 minutes.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 13.4 g, Cholesterol 78.6 mg, Fat 14 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 4.3 g, Sodium 177.3 mg, Sugar 0.9 g

SPINACH PUFFS



Spinach Puffs image

Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner-they're that good.

Provided by Bon Appétit Test Kitchen

Categories     Side     Bake     Thanksgiving     Vegetarian     Quick & Easy     Dinner     Feta     Spinach     Phyllo/Puff Pastry Dough     Bon Appétit     Wedding     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1 10-ounce package frozen chopped spinach, thawed
1/2 cup crumbled feta
1/4 cup minced onion
1 tablespoon olive oil
1 teaspoon chopped dill
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
freshly ground black pepper
2 large eggs
1 sheet frozen puff pastry (from a 17.3-ounces package), thawed, rolled out to a 12" square, kept chilled
Special Equipment
A standard 6-cup muffin pan

Steps:

  • Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.
  • Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD: Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.
  • Preheat oven to 400°F. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.

SPINACH PUFF



Spinach Puff image

My favorite! Card 25, packet 17 of My Great Recipes. Can make 2 hours ahead and baked just in time for serving.

Provided by Julie Bs Hive

Categories     Spinach

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen chopped spinach
1 tablespoon finely minced green onion
3 eggs, beaten
1/2 cup sour cream
1 cup grated parmesan cheese
1 tablespoon all-purpose flour
2 tablespoons butter or 2 tablespoons margarine
1/8 teaspoon nutmeg
salt and pepper

Steps:

  • Cook spinach according to package directions, adding onion to the pan as spinach cooks.
  • Drain well. Fold in the eggs and sour cream. Blend in the Parmesan cheese and flour. Stir in the butter, nutmeg, salt and pepper.
  • Turn into a well buttered 1-quart casserole or soufflé dish.
  • Bake at 350°for 25-30 minutes or until the center is set.
  • Serving suggestions: baked ham, tomatoes vinaigrette, and French bread.

SPINACH PARMESAN



Spinach Parmesan image

This easy dish is a satisfying solution to breakfast or brunch. It's a great addition to any buffet, plus it's guaranteed to serve a big bunch.-Anna Free, Cleveland, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 45m

Yield 40-48 servings.

Number Of Ingredients 9

8 packages (10 ounces each) frozen chopped spinach, thawed
1 medium onion, finely chopped
1/2 cup butter cubed
6 eggs, lightly beaten
1-1/2 cups dry bread crumbs
1-1/3 cups grated Parmesan cheese, divided
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Drain spinach, reserving 1 cup liquid. In a large skillet, saute onion in butter until tender. , In a large bowl, combine the spinach, eggs, bread crumbs, 1 cup Parmesan cheese, Worcestershire sauce, salt, pepper, onion mixture and reserved liquid. , Spread in two greased 13-in. x 9-in. baking dishes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 155mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

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