Puff Pastry Stuffed With Spinach And Gorgonzola Cheese
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
RATING
SERVES
4
PREP TIME
45 min
COOK TIME
35 min
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.
Love savory pies and phyllo specialties? Sign up for my online class “Fearless Phyllo – Homemade!” to learn the secrets of making great, easy pies at home!
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
