Spinach is one of the products leading in the content of valuable micro and macronutrients, but not everyone knows what can be prepared from it. This green has a neutral taste, thanks to which it combines with almost all products, and retains most of its beneficial properties even after heat treatment. Delicious, juicy and nourishing get puffs with spinach. You can prepare them from unleavened and yeast dough, adding cheese, cottage cheese, eggs, onions and other ingredients to the main ingredient. There are many recipes for this healthy snack, so almost every gourmet will be able to choose the option corresponding to his gastronomic preferences.
Cooking Features
Puff pastry is sold in almost all grocery stores, and pies with any filling can be made in a hurry. However, manufacturers of semi-finished products rarely add expensive products to them. Instead of butter, margarine usually gets into the dough, because of which the flour base is not as tasty and healthy as home-cooked. Therefore, some housewives prefer to knead the dough with their own hands, because of which the process of cooking puffs becomes longer and more laborious. And the dough, and the filling for spinach pies can be made according to different recipes. To obtain the expected result it is advisable to follow the recommendations accompanying the selected recipe. However, there are several points, the knowledge of which is useful no matter what recipe you use to make puff pastry pies stuffed with spinach.
- For patties, you can use either yeast-free dough or put it on the yeast. The first option is more popular, since unleavened dough exfoliates better and does not have the specific acidity characteristic of yeast dough. However, yeast dough is prepared using a smaller amount of fat in comparison with non-yeast, therefore it turns out to be slightly less high-calorie. The choice of flour bases depends on the preferences of the chef.
- Spinach for the filling can be used both fresh and frozen. The first is washed and dried, the second is thawed and squeezed. You can put whole spinach leaves in the stuffing, but for a more delicate texture, it will not hurt to chop them finely.
- If the filling has been heat treated, it must be cooled before putting it on the dough. Otherwise, the dough will evaporate, become slippery and tasteless.
- For home dough, it is advisable to use high-quality products, since the taste of the finished products directly depends on this. It is especially important to abandon the use of second-rate flour, which gives baking a grayish color and a specific flavor. If cottage cheese or cheese is part of the filling, it is important to carefully study their composition, since these products are often made with the addition of vegetable fats, which makes them less tasty and healthy.
- Bake puffs at a temperature of 200-220 degrees for 15-20 minutes. That they are well risen, put them in an already preheated oven. The oven door during baking products from puff pastry do not open. To make the puffs rosy, they are smeared with egg or yolk before being placed in the oven.
Spinach puffs are served hot, but after cooling they keep a pleasant taste.
Puffs with spinach from homemade yeast-free puff pastry
Composition:
- wheat flour - 0, 3 kg;
- butter - 0, 2 kg;
- water - 60 ml;
- table vinegar (10 percent) - 10 ml;
- chicken egg - 2 pcs .;
- tomatoes - 0, 4 kg;
- spinach - 100 g;
- onions - 100 g;
- hard cheese - 50 g;
- salt, sesame seeds - to taste.
Method of preparation:
- In the glass, break the egg, taking it directly from the refrigerator. Add to it a pinch of salt and vinegar, shake with a fork. Add cold water, whisk again and refrigerate.
- Sift flour. This manipulation is mandatory, as it serves not only to get the product out of small rubbish. But also to saturate it with oxygen.
- Butter get them in the fridge, put on flour. Chop it with a knife in different directions until its pieces are the size of hazelnuts.
- Quickly mix the butter with the flour with your hands, make a well in the dough. Pour in it in advance prepared liquid mix.
- Quickly knead the dough, give it a sausage shape and put it in the fridge. Leave for an hour or two. The dough made according to this recipe will be exfoliated thanks to pieces of cold oil and vinegar, despite the fact that it is made according to a simplified recipe.
- Dip the tomatoes with boiling water, peel them off. Cutting the fruit, remove the bags of seeds from them - they are too juicy and can soak the dough.
- Place the remaining tomato pulp into the bowl of the blender and grind to a puree state.
- Wash the spinach leaves. Let them dry.
- Onion, freeing from the husk, cut into thin half-rings.
- Cheese finely grate.
- Press down the sausage from dough to make it oval-shaped and cut it into 8-10 pieces. Roll each piece into a strip about 5 cm wide, about 3 mm thick.
- Brush each piece of tomato puree, backing off about 1 cm from the edges.
- Spread the spinach leaves on top, put the onion on them, sprinkle it with cheese.
- Roll the dough strips into rolls, brush with a beaten egg and place on a baking tray, pre-covered with parchment. Sprinkle with sesame buns.
- Send a baking sheet with puffs to an oven heated to 200 degrees and bake them for about 15 minutes.
Puffs made according to this recipe look like roses and look very appetizing.
Puffs with spinach and egg
Composition:
- puff pastry - 0, 5 kg;
- green onions - 50 g;
- spinach - 150 g;
- chicken egg - 6 pcs .;
- sour cream or soft cottage cheese - 20-40 g;
- salt, black pepper powder - to taste.
Method of preparation:
- Five boiled hard boiled eggs, cool and peel. Break the remaining egg into a cup and shake with a fork.
- Wash the spinach and onions, let them dry and cut them as small as possible. Pour into a bowl.
- Finely chop the eggs with a knife, send to the greens.
- Add salt, pepper, sour cream or cottage cheese. Stir to get a homogeneous mass.
- Sprinkle flour on the tabletop, roll out the dough and cut it into squares approximately 15-20 cm.
- Place the stuffing on one side of each square, make several cuts on the other side for the steam to exit.
- Cover the filling with the free side of the dough, seal the ends.
- Lubricate the resulting rectangles with an egg, put it on a baking sheet covered with parchment.
- Heat oven to 200 degrees. Put a baking tray with pies in it and bake them for 15-20 minutes until they are browned.
If cream cheese is added to the filling, replacing some of the eggs with them, the puffs will come out even more delicious.
Spinach and cheese puffs
Composition:
- puff pastry - 0, 5 kg;
- spinach - 100 g;
- chicken egg - 3 pcs .;
- cream cheese - 100 g;
- walnut kernels - 50 g;
- soy sauce - 10 ml;
- flour - how much will go to work with the dough;
- sesame seeds - to taste.
Method of preparation:
- Spinach dip into boiling water. Cook for 2 minutes, drain in a colander, let it drain.
- Transfer the spinach to the blender tank.
- Crumble the nuts, transfer to the spinach.
- Add soy sauce.
- Turn on the device and turn the contents of its bowl into a homogeneous mass.
- Boil 2 eggs. After cooling, clean them and coarsely rub.
- On a grater with large holes, chop the cheese.
- Put the cheese and eggs to the spinach, mix.
- Roll out the dough, form puffs of any shape out of it, filling them with prepared filling.
- Place the patties on a baking sheet, brush with a raw egg and send to a preheated oven.
- Bake puffs need 15-20 minutes at a temperature of about 200 degrees. During this time, the cheese will melt, turning the components of the filling into a whole.
Puffs with spinach filling are not only tasty, but also useful. They will be more satisfying if the main component of the filler is supplemented with eggs, cheese, crab sticks or cottage cheese.
