Spinach cheese puffs

    Spinach cheese puffs

    (14)
    80saves
    40min


    14 people made this

    About this recipe: You can adjust the amounts of various cheese to taste. This is one of the only ways my kids will touch spinach! I love this because it is easy enough to make every day, but posh enough for a nice dinner party nibble.

    Cheshire, England, UK

    Ingredients
    Serves: 7 

    • 250ml milk
    • 125g butter
    • 1 teaspoon salt
    • 125g plain flour
    • 4 eggs
    • 275g frozen spinach, thawed and well drained
    • 125g grated Gruyere or mild Cheddar cheese
    • 50g grated Parmesan cheese

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a saucepan, bring the milk, butter and salt to the boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
    2. Add eggs, one at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny. Stir in spinach and cheese.
    3. Line baking trays with aluminium foil and grease the foil. Drop mixture by tablespoonfuls 3cm apart onto prepared baking trays. Bake at 190 C / gas 5 for 23-28 minutes or until puffed and golden brown. Remove to wire racks. Serve warm. Refrigerate any leftovers.
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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (14)

    by
    14

    This recipe was a hit at a recent get together with friends. The flavor and texture were fabulous. The first part of the recipe- when you had to add the eggs one by one was a bit labor intensive but worth it. They are definitely best served warm fresh out of the oven. Once cold they lose a little of their appeal. I would recommend this recipe if you are having folks in your home. This really isn't a fix to take with you since these little bites need to be eaten right away while warm. They were a hit and so yummy?  -  17 Feb 2007  (Review from Allrecipes US | Canada)

    by
    9

    Simple and divine right out of the oven. Make sure to beat well after the addition of each egg - until the batter becomes very stiff.  -  10 Jan 2008  (Review from Allrecipes US | Canada)

    by
    5

    They turned out really well, and they were pretty easy to make. They were a big hit for thanksgiving, but I found them to be really dry. Also, it is important to add the eggs one at a time because toward the last few it becomes really hard to mix it all together. I doubled the recipe and fed about 45 people. They were the best fresh out of the oven!  -  27 Nov 2008  (Review from Allrecipes US | Canada)

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