Spinach and goat cheese puff pastries
These spinach and goat cheese puff pastries transform spinach into irresistible little crispy bundles. Ready in a flash, they're perfect for appetizers or a quick dinner. Even kids love this easy recipe!
Ingredients · Servings 4 people
- 400 g Épinard
- 10 cl thick fresh cream
- 2 goat droppings
- 1 egg yolk
- 1 puff pastry sheet
- cell
- pepper
Method · 20 min
- If you have fresh spinach: blanch it for a few minutes, drain it well, then chop it and add the cream. If you are using frozen spinach, simply defrost it. Preheat the oven.
- Roll out the puff pastry and cut it into 4. Distribute the spinach (about 2 good spoonfuls), add 1/2 goat cheese and fold the pastry to form small "packets".
- Brush the puff pastries with egg yolk.
- Bake in the oven at 180°C for 20 minutes.
- Épinard 400 g
- Thick cream 10 cl
- Goat manure 2
- Egg yolk 1
- Puff pastry 1
