Spinach Non Dairy Cream Cheese Baguettes Recipe 45

SPINACH & {NON-DAIRY} CREAM CHEESE BAGUETTES RECIPE - (4.5/5)

Spinach & {Non-Dairy} Cream Cheese Baguettes Recipe - (4.5/5) image

Provided by KeeleyMcGuireBlog

Number Of Ingredients 4

Ingredients

1/2 package of frozen chopped spinach (sold in 10 oz. packages - so 5 ounces worth)
8 oz. container of non-dairy Chive & Garlic flavored cream cheese spread
1 package of gluten-free garlic baguettes (like Cole's brand - each package container 3 baguettes)
Optional: 1 red pepper

Steps:

Follow package directions on baguettes to heat in the oven. When done heating and cooled, slice into even rounds for serving about 1/2" to 3/4" thick. Place 5 ounces (half a package) of frozen spinach into a microwave safe bowl and heat for 5 minutes in the microwave, covered. Remove and drain. Pat spinach dry with paper towel to help remove excess water. Place chopped spinach and non-dairy cream cheese into a food processor with the mixing blade (or whip in a bowl with hand mixer). Mix for 1-2 minutes until well combined, scraping the bowl once in between. Spread onto baguette slices evenly. Arrange on a plate in a round shape. Slice option red pepper, as shown, to look like a bow to create the wreath.

SUN-SHAPED SPINACH PIE RECIPE - (4.1/5)

Sun-Shaped Spinach Pie Recipe - (4.1/5) image

Provided by phoenixrises75

Number Of Ingredients 13

Ingredients

Dough:
17 oz of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt
(You can also use 2 pre-made pie crusts from the refrigerated section at the grocery store. Not as tasty, but very convenient and cuts prep time.)
Filling:
12 oz of boiled spinach
12 oz ricotta
1 egg
3 oz of grated Parmesan
Salt and pepper
Italian seasoned bread crumbs

Steps:

1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling. 2-To create the filling, Boil spinach, squeeze out excess water and chop. Mix the cooked spinach with the ricotta. Next, add egg, Parmesan, salt and pepper. Mix well. Set aside. 3-Unwrap your dough from the plastic and divide it into two equal parts. 4-Using a rolling pin, roll out each dough ball to create two circles 30 cm /12 inches in diameter each. 5-On your first dough circle, sprinkle breadcrumbs to help absorb the moisture of the filling and to keep the dough dry. 6-Reserve about two cups for center and distribute remaining filling in a ring shape on the dough that was just sprinkled with breadcrumbs. Make sure to leave an inch of dough exposed between the ring and the dough edge. 7-Place one large dollop at the center of the circle, leaving a inch or so gap of dough exposed between it and outer ring of filling. 8-Sprinkle the filling with grated Parmesan. 9-Cover with the second circle of dough and seal the edges with your hands, and then use a fork to press together. 10-Place a small bowl, upside down, in the middle of the pie and press lightly to make an indentation. Use a fork to press perforations around the edge of the bowl. (I advise using a ceramic bowl or large cup with smooth edges.) 11-Leaving the bowl in place, cut the dough with a knife into pieces approximately 2 cm/3/4 inch wide, keeping it attached at the center, near the bowl edge. 12-Gently twist each slice halfway, so filling faces upward. Continue until each slice is twisted. Remove bowl. 13-Bake at 350 F for 30 minutes or until golden brown.

NON-DAIRY CREAMED SPINACH AND KALE

Non-Dairy Creamed Spinach and Kale image

Non-dairy creamed spinach and kale with coconut milk.

Provided by Michael Jones

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ cups coconut milk
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
½ cup raisins
¾ teaspoon fine sea salt
½ teaspoon ground black pepper
¼ teaspoon freshly grated nutmeg
8 cups loosely packed chopped fresh kale
8 cups loosely packed torn fresh spinach

Steps:

Combine coconut milk, onion, and garlic in a large saucepan over medium heat; bring to a simmer. Reduce heat to a bare simmer and cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in raisins, salt, pepper, and nutmeg.
Increase heat to medium. Add kale, a few handfuls at a time, stirring and adding more as it wilts. Cover and cook, stirring occasionally, for 12 minutes.
Uncover and add spinach, a few handfuls at a time, stirring and adding more until all has been added. Cook, uncovered, until both kale and spinach are very tender and any excess liquid has mostly evaporated, 6 to 8 minutes.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 18.8 g, Fat 9.7 g, Fiber 3.2 g, Protein 4.5 g, SaturatedFat 8.1 g, Sodium 224.9 mg, Sugar 6.8 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

Ingredients

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.

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