Spinach and cheese puff pastry cups are best eaten warm out of the oven, but they can be made ahead and enjoyed at room temperature or reheated. Refrigerate any leftovers in an airtight container ...

Add the cream cheese and 1 egg to the shallot mixture, and use a fork to mash everything together until mostly smooth. Stir in the feta, dill, lemon zest, salt, pepper, and spinach.

Evenly spoon the cheese and spinach mixture into the partially baked dough cups, adding about two tablespoons of mixture per cup. Bake for 15 more minutes and enjoy! Vegetarian ...

Reggiano cheese and spinach. The recipe makes about 36 puffs and they are fine to keep at room temperature for one day. If you know that they will not all be eaten right away, you should freeze them.

A few scratches of fresh nutmeg . Salt and pepper. 1 sheet frozen puff pastry, thawed. 3 eggs, beaten . ½ cup crumbled feta. ½ cup chopped herbs . ¼ cup chopped sundried tomatoes (optional) ...

Repeat with remaining puff pastry and filling to create 4 logs. Transfer rolls to a parchment-lined baking sheet and freeze 20 minutes. Arrange a rack in center of oven; preheat to 425°.

Four Cheese: Replace the spinach and artichoke with 1/2 cup shredded Cheddar cheese; use a combination of Pecorino Romano cheese and Parmesan cheese. Ingredients 1 sheet puff pastry (from one 17.3 ...