Spinach Brie Puffs Recipes

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SPINACH & BRIE PUFF PASTRIES RECIPE - (4.3/5)



Spinach & Brie Puff Pastries Recipe - (4.3/5) image

Provided by MissAlyssaG

Number Of Ingredients 7

1 cup fresh spinach, chopped
4 thin slices Brie, or more to taste
1 egg beaten
1/4 teaspoon nutmeg, freshly grated
1 puff pastry, thawed if frozen
Salt and pepper, to taste
Sesame and poppy seeds for decoration

Steps:

  • Preheat the oven 350ºF (180ºC). Line a baking sheet with parchment paper. Put the spinach in a bowl; stir in half the beaten egg and the nutmeg. Season to taste with salt and pepper. Roll out the pastry on a floured surface into a rectangle (16 x 8-inch / 40 x 20-cm) and trim the edges. Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4 inches (10-cm) wide and 8 inches (20-cm) tall. Cut 1 inch (2.5-cm) thick wide strips diagonally on both sides of the pastry, leaving the center intact. Try to cut an equal number of strips on both sides. Lay pastries out on a baking sheet lined with parchment paper. Divide the spinach equally between the squares, in the center, top it with brie slices then braid by crossing the strips over the filling alternating from side to side. Brush the tops of the pastries with the remaining beaten egg (add a tablespoon of water), then sprinkle some sesame and poppy seeds over each pastry. Bake 20 to 25 minutes, or until puffed and golden.

SPINACH ARTICHOKE BAKED BRIE



Spinach Artichoke Baked Brie image

Holiday appetizers have met their match with this spinach artichoke baked brie. The crispy puff pastry encases a layer of creamy spinach and melty brie, making the perfect mashup. Spread onto your favorite crackers or crostini and enjoy all season long.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 13

One 10-ounce box frozen leaf spinach, thawed, drained
4 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small clove garlic, grated
1/4 cup canned artichoke hearts (about 2), drained well and coarsely chopped
1/4 cup shredded whole-milk mozzarella
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten
One sheet frozen puff pastry (from a 17.3-ounce box), thawed
One 16-ounce wheel of brie
Crackers and crostini, for serving

Steps:

  • Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture. Coarsely chop.
  • Put the cream cheese, mayonnaise, sour cream and garlic in a large bowl; mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and Parmesan, mixing to combine. Season with salt and pepper, then refrigerate until ready to use.
  • Line a baking sheet with parchment paper. Whisk the egg with a splash of water in a small bowl. Roll out the puff pastry to a 13-by-12-inch wide rectangle. Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Form the reserved strip of dough into a bow. Brush a little egg wash on the center of the pastry and gently press the bow on top to secure. Brush the bow and the entire exterior of the pastry with the egg wash, then return it to the refrigerator to chill, about 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, then serve warm with crackers and/or crostini.

SPINACH IN PUFF PASTRY



Spinach in Puff Pastry image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 15

4 tablespoons (1/2 stick) unsalted butter
2 cups chopped onions (2 onions)
1 tablespoon chopped garlic (3 cloves)
2 (10-ounce) boxes frozen chopped spinach, defrosted
1/3 cup chopped scallions, white and green parts (2 scallions)
1 cup grated Gruyere cheese
3/4 cup freshly grated Parmesan cheese
4 extra-large eggs, lightly beaten
1 tablespoon dry bread crumbs, plain or seasoned
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 cup toasted pignoli (pine) nuts
2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
1 extra-large egg beaten with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
  • Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

BAKED BRIE IN PUFF PASTRY



Baked Brie in Puff Pastry image

This wonderful, light puff pastry is filled with melted Brie cheese. Serve with crackers on the side.

Provided by Nancy Vejvoda

Categories     Appetizers and Snacks     Cheese     Baked Brie Recipes

Time 25m

Yield 8

Number Of Ingredients 3

½ (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) wheel Brie cheese
¼ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
  • Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
  • Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 14.5 g, Cholesterol 28.4 mg, Fat 21 g, Fiber 0.8 g, Protein 8.7 g, SaturatedFat 8 g, Sodium 254.7 mg, Sugar 0.4 g

CHICKEN AND SPINACH PUFFS



Chicken and Spinach Puffs image

These puffs are stuffed with a delicious creamy chicken mixture and baked.

Provided by candace

Categories     Appetizers and Snacks     Pastries

Time 50m

Yield 12

Number Of Ingredients 8

2 skinless, boneless chicken breast halves, cubed
3 tablespoons chopped onion
3 cloves garlic, minced
3 cups fresh spinach
1 ½ cups ricotta cheese
½ cup grated Parmesan cheese
6 tablespoons butter, softened
3 (10 ounce) cans refrigerated crescent roll dough

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lightly browned, about 10 more minutes. Transfer mixture to a bowl and combine with ricotta cheese, Parmesan cheese, and butter; mix until filling is creamy.
  • Unroll crescent roll dough and pinch 2 triangles together to form a rectangle of dough; repeat with remaining dough to make 12 rectangles. Place about 1 tablespoon of chicken filling onto the center of each rectangle and fold the corners together to make balls. Arrange balls on a large baking sheet.
  • Bake in the preheated oven until filling is heated through and puffs are golden brown, about 12 minutes.

Nutrition Facts : Calories 364 calories, Carbohydrate 28.4 g, Cholesterol 28.3 mg, Fat 22.1 g, Fiber 0.2 g, Protein 10.4 g, SaturatedFat 8.1 g, Sodium 656.3 mg, Sugar 5.2 g

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.

SPINACH & BRIE PUFFS



Spinach & Brie Puffs image

A tasty starter for May. When buying the brie, buy one that is not too ripe. If it is quite soft put in the freezer for about 30 minutes before making the making the puffs.

Provided by Sageca

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups fresh spinach
8 slices brie cheese, thin slices
1 egg, beaten
1/4 teaspoon freshly grated nutmeg
1 puff pastry
1 tablespoon parmesan cheese

Steps:

  • Preheat the oven 220oC/425oF/gas mark7.
  • Put the spinach in a bowl; stir in half the beaten egg and the nutmeg.
  • Season to taste with salt and pepper.
  • Make the puff pastry.
  • Trim to a square, and then cut into four equal squares.
  • Divide the spinach equally between the squares, spreading it diagonally over one half.
  • of each and leaving a space from the edge.
  • Top the squares with Brie slices, dividing them equally between the 4 squares.
  • Brush the edges of the pastry with the remaining beaten egg, and then fold the pastry over to form a.
  • triangle and enclose the filling.
  • Press the edges firmly together to seal them.
  • Brush the tops with beaten egg, and then use a sharp knife to make 2 small slits to allow the steam to escape.
  • Sprinkle over the parmesan cheese.
  • Dampen a baking tray and carefully transfer the triangles on to it.
  • Bake in the oven for about 10 minutes, until the pastry is golden.
  • Serve the puffs hot or cold.

Nutrition Facts : Calories 28, Fat 1.7, SaturatedFat 0.7, Cholesterol 54, Sodium 48.5, Carbohydrate 0.8, Fiber 0.4, Sugar 0.2, Protein 2.5

BAKED BABY BRIE IN A PUFF PASTRY WITH CHUTNEY AND BABY SPINACH



Baked Baby Brie in a Puff Pastry With Chutney and Baby Spinach image

What a presentation and simple, simple, simple. I was served this at a local RI restaurant and couldn't wait to go home and try it. After the brie is done baking, I place it on a platter of baby spinach that has been tossed lightly with vidalia onion dressing. While it is still hot, I spread the top of the baked brie with chutney (or you can use your favorite preserves) and serve it with sesame crackers. Cut into the brie and watch the cheese ooze - delicious! Preparation time includes thawing of frozen puff pastry sheet.

Provided by Golden Sunflower

Categories     < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 6

8 ounces brie cheese, round baby brie
1 puff pastry sheet, thawed for 30-40 minutes
1 (8 ounce) jar chutney (your choice)
2 cups Baby Spinach
2 tablespoons salad dressing (vidalia onion dressing)
sesame cracker

Steps:

  • Preheat oven to 400 degrees.
  • Thaw pastry dough, I like Pepperidge Farm. Flatten out seams.
  • Place brie in center of dough (leave rind on) and bring up sides, fold over and keep flat. Turn brie over so that folded pieces are on the bottom.
  • Place on a non-stick baking sheet and bake in middle of oven for 20 minutes or until dough is brown and puffy.
  • Meanwhile, toss spinach w/dressing (you may want more or less depending on your taste).
  • Place spinach on a serving platter off to one side of the dish.
  • When brie is done, place on spinach, spread chutney on top of hot brie.
  • Place crackers on opposite side of platter.
  • Cut out a wedge and watch the cheese ooze. Spread a cracker with cheese, chutney and spinach.
  • Enjoy!

Nutrition Facts : Calories 271.6, Fat 19.9, SaturatedFat 8, Cholesterol 30.6, Sodium 289.9, Carbohydrate 14.8, Fiber 0.6, Sugar 0.8, Protein 8.5

BRIE PUFF PASTRY



Brie Puff Pastry image

My husband was in the Air Force, so we've entertained guests all over the United States. I acquired this recipe while in California. It's one of my favorite special appetizers. -Sandra Twait, Tampa, Florida

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 7

1 round (13.2 ounces) Brie cheese
1/2 cup crumbled blue cheese
1 sheet frozen puff pastry, thawed
1/4 cup apricot jam
1/2 cup slivered almonds, toasted
1 large egg, lightly beaten
Assorted crackers

Steps:

  • Preheat oven to 400°. Cut Brie horizontally in half. Sprinkle bottom half with blue cheese; replace top., On a lightly floured surface, roll pastry into a 14-in. square. Trim corners to make a circle. Spoon jam onto center of pastry; sprinkle with almonds. Top with Brie., Lightly brush edges of pastry with beaten egg. Fold pastry over cheese, pinching edges to seal; trim excess pastry as desired., Transfer to an ungreased baking sheet, seam side down. Brush pastry with beaten egg. Bake until golden brown, 20-25 minutes., Immediately remove from pan to a serving plate; let stand 45 minutes before serving. Serve with crackers.

Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 424mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.

SPINACH ROLLS WITH PUFF PASTRY



Spinach Rolls with Puff Pastry image

A vegetarian version of mini sausage rolls but made with a spinach and feta filling. I used frozen spinach because it was a better buy than fresh at the time but the equivalent amount of fresh spinach, chopped and wilted, would do the job.

Provided by cassandra

Categories     Appetizers and Snacks     Pastries

Time 45m

Yield 36

Number Of Ingredients 9

2 tablespoons vegetable oil
1 clove clove garlic, minced, or more to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
salt to taste
1 (4 ounce) package crumbled feta cheese
3 sheets frozen puff pastry, thawed
1 egg, beaten
1 tablespoon milk
2 tablespoons sesame seeds

Steps:

  • Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
  • Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
  • Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal.
  • Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
  • Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

Nutrition Facts : Calories 132.9 calories, Carbohydrate 9.7 g, Cholesterol 7.4 mg, Fat 9.5 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 97.1 mg, Sugar 0.4 g

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