Kronk’s Spinach Puffs


Yields 36 puffs

The things you’ll need

Ingredients
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 2 cups frozen spinach
  • ½ cup ricotta cheese
  • ½ cup feta cheese
  • 1 egg yolk
  • ½ teaspoon salt
  • Frozen puff pastry
  • Egg wash
Equipment
  • Large mixing bowl
  • Cookie sheet lined with parchment
  • Rubber spatula
  • Sauté pan
  • Square cookie cutter
  • Rolling pin

Let’s get started!

  1. Preheat oven to 400°F.
  2. Heat oil in a sauté pan on medium high. Add diced onions and sweat for about 5 minutes.
  3. Add garlic and spinach and cook for another 3-5 minutes.
  4. Place spinach into a medium bowl and then stir in the cheeses, yolk and salt.
  5. Cut a puff pastry into squares about 3-4 inches and place 1 tablespoon filling along the center in a line from top to bottom.
  6. Brush egg wash along the edges and then seal the two sides together to create a “cone” shape.
  7. Bake for 15-17 minutes.
  8. TaDa! Kronk’s Spinach Puffs are a cheesy, flaky delight fit for an emporer!

Spinach salad with roasted potatoes: 

5 small potatoes cut in half.
spinach
tomato
avocado
cucumber 
olives
1 teaspoon thyme
Salt pepper to taste. 
2 tablesppons olive oil. 

Dressing:
1 teaspoon mustard
1 teaspoon olive oil
½ teaspoon vinegar (applecider vinegar) 
salt + pepper to taste 

Cut the potatoes in half, and put them in a bowl, add 2 tablespoons olive oil and mix.  Add salt, pepper and thyme and roast in oven on 220*C/440*F for about 30-40 min. 

Wash and prepare the spinach. Cut the  rest of the vegetables into bitesize pieces and put in a bowl. Add the warm potatoes and drizzle  the amount of dressing that you would like ( The dressing can be stored in the fridge, but the olive oil might set). 

Dressing: 
Mix all ingredients and keep in mind that you sometimes need more salt then usual, when making a dressing for salads. 

Enjoy <3

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