reheated pretty nicely in the oven when hubby and I had a few with our dinner a
few days later.” Kenda and Kimberly
1 bunch of
fresh kale (about 4-5 cups chopped or torn into pieces)
1 small white
or sweet onion, small diced
small-cubed fresh part-skim mozzarella cheese
grated fresh Parmesan cheese
chopped herbs, such as thyme, dill or rosemary
and freshly ground black pepper, to taste
frozen puff pastry (from a 17.3-ounce package), thawed
thicker, tougher pieces of stem from each kale leaf and tear or chop the leaves
Cook in a
large pan over medium heat for about ten minutes, stirring occasionally until
leaves have begun to wilt and are tender.
cool, off the heat, for about ten minutes.
In a large
bowl, combine the kale, onion, cheeses, olive oil, fresh minced herbs and a
pastry into 3 equal strips.
Cut each of
those into 3 squares for a total of 9. Repeat with second sheet of pastry.
the bottoms and sides of your muffin pan wells with nonstick cooking spray.
square in each muffin cup, pressing into bottom and up sides and leaving
filling among cups. Bring the corners of the pastry together, pinching them
these early the same day, you can cover the muffin pans and refrigerate till
remaining egg in a small bowl and brush over the pastries.
the puffs are golden brown and have puffed up, about 25 minutes.
Transfer to a
wire rack; let puffs cool in pan for 10 minutes.
Use a sharp
knife to loosen the puffs from the edges and turn onto to rack to finish
best the first time they’re baked, but they will reheat fairly well in the oven
degrees for about 10 minutes.
Spinach Puffs by the Bon Appetit Test Kitchen, BonAppetit.com
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