Puff Pastry Stuffed With Spinach And Gorgonzola Cheese

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EGG WASH TYPES & THEIR USE: Egg wash is the mix of eggs beaten with water, milk, or cream. It’s the finishing touch applied to baked goods before baking. It creates a golden-brown gloss that makes them irresistible. When it comes to egg washes with water, the main difference is the following: Egg white + water= gives a shine to baked goods Egg yolk/ Whole egg +water= baked goods bake up more golden

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Puff Pastry Stuffed With Spinach And Gorgonzola Cheese

By Velina Marinova

Prep Time 45

Cook Time 35

Servings

Feta, Filo Pastries & Breads, Mediterranean Diet, Meze / Starters, Recipes, Savory Pastries, Snacks, The Ikaria Diet, Vegetarian

Prep Time 45

Cook Time 35

Servings

Feta, Filo Pastries & Breads, Mediterranean Diet, Meze / Starters, Recipes, Savory Pastries, Snacks, The Ikaria Diet, Vegetarian

Ingredients

1 Tbsp extra virgin Greek olive oil
¼ cup onion finely chopped
2 spring onions finely chopped
1 garlic clove finely chopped
1 1/2 cups thawed frozen spinach
1 Tbsp chopped fresh dill
Salt and freshly ground black pepper
2 large eggs divided
1 sheet of puff pastry thawed and at room temperature
½ cup gorgonzola or soft blue cheese crumbled
Handful of walnut halves

Instructions

In a large, deep skillet, heat the oil over medium heat. Add onion and spring onion and cook for about 7 minutes, until translucent. Stir in the garlic, then add the spinach and cook for another 5 minutes or so over slightly higher heat, occasionally stirring, until the spinach releases all its liquid and all the pan juices have cooked off.
Remove from the heat and add dill. Season to taste with salt and pepper. Transfer the mixture to a bowl and chill in the fridge for at least 30 minutes.
Remove the mixture from the fridge, slightly beat one of the two eggs, and add mix it into the spinach.
Cut the pastry into three equal strips. Cut the strips into three squares for a total of six squares. Place one square in each muffin cup, pressing into the bottom and up the sides and leaving the corners pointing up.
Preheat oven to 400F/ 200C.
Divide the spinach filling among the cups. Fold the pastry over the filling, pressing the corners together to meet in the center and then place a walnut piece over the joined tip in the pastry.
Beat the remaining egg and brush the egg wash over the pastry. Bake until the pastry is golden brown and puffed, approximately 20 to 25 minutes.
Let the puffs cool in the pan for 10 minutes before removing to serve.

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Puff Pastry Stuffed With Spinach And Gorgonzola Cheese