Super Bowl Series: Mini Spinach Pockets
by Jan 18th, 2011 // Appetizers, Holiday, Recipes, Snacks, Veggie Friendly
Super Bowl Series: Mini Spinach Pockets
Do you remember the Deep Dish Spinach Pie recipe? The one we made for the Baby Daddy Birthday Dinner? We cannot get enough of it. My husband loves it, my kid begs for it… even the baby is on board! We just couldn’t resist turning it into the perfect Super Bowl appetizer recipe. It’s the kind of appetizer that people cannot stop raving about. Plus, it’s filled with spinach which counteracts any calories that might be in the buttery, flaky crust. Right?
There are so many kid-friendly parts to this recipe. My kid loves to work the saute (under very close supervision). Then we mixed all the ingredients together in a big bowl and used a pizza cutter to make the pastry squares.
He also got to scoop the filling, close up the pockets and then press a fork onto the edges. I almost forgot his favorite part – painting them each with egg wash. So much fun!
My kid ate 2 of these for breakfast 3 for lunch and 4 for dinner. He’s seriously bonkers for them. I maybe might have eaten 6 or 7 too. Maybe. We’ll be making them again for the big game. Now for the recipe…
Spinach Pockets Recipe
Prep Time: 15 mins Cooking Time: 20 to 25 mins
Ingredients:
2 tablespoons olive oil
1 small onion, chopped
2 cloves crushed garlic
2 (10 oz) boxes frozen chopped spinach, defrosted
1/3 cup chopped scallions
1 cup grated Gruyere cheese
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1 tablespoon dry Italian seasoned bread crumbs
1 teaspoon kosher salt
1/3 cup toasted pine nuts
3 to 4 sheets (2 boxes) frozen puff pastry defrosted (we got ours at Trader Joes)
1 extra-large egg beaten with 1 tablespoon water for egg wash
flour
Preheat the oven to 375 degrees. Heat the olive 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 in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg and pine nuts. Mix well.
Sprinkle the counter with flour. Unfold one piece of puff pastry, roll out slightly with a rolling pin. Use a pizza cutter to cut pastry in to 3 inch squares. (They don’t have to be perfectly square. Rectangular is fine.) Scoop a tablespoon of the spinach mixture into the center of each square. Fold the pastry square in half over top of the spinach and press the edges down. Use a fork to seal the edges and transfer to a baking sheet lined with a Silpat (or parchment). Repeat with 2 or 3 more pastry sheets until all your filling is gone. (Number of pastry sheets depends on what brand you buy.) Brush the top of each of the pockets with egg wash. Try not to get too much of the egg wash on the sealed part of the pastry. (It prevents it from puffing up in the oven.) Use a fork to poke the top of the pastry pocket a few times. Bake for 20 to 25 minutes, until the pastry is lightly browned and puffy. Serves a crowd.
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