Best 5 Spinach Brie Puff Pastries Recipes

SPINACH IN PUFF PASTRY

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.

SPINACH & BRIE PUFFS

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.

SPINACH ARTICHOKE BAKED BRIE

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.

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

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!

SPINACH PUFFS

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.