Spinach Puff Pastries

Delicious spinach filling baked in
a puff pastry

Well, hello all my YouTube friends and family. How’s everybody doing out there in cyber world? I hope everybody’s doing good, feeling happy and blessed. I know I am, y’all, cuz it’s a beautiful day here in Iola, Texas. Everything’s good, y’all. I hope everybody is feeling happy and blessed today like I am. Boy, how are we doing some cooking, ain’t we? I mean, getting all our stuff together. Woo! It’s getting down to the wire, isn’t it? That’s all right. We enjoy it. We enjoy it. You do it with love. Okay, so we’re going to get in here. This is another one of them little things that I think is a great idea for uh bite nibbles or whatever you want to call them, a tray of stuff for them to grab and eat on or they can put them on their plate, y’all. And it’s those uh spinach puff pastries. Now y’all, this is the first time ever in my life that I have ever bought these. Can you believe that? I’ve never I’ve never used them. I’ve never bought them. I’ve nothing. I’ve never done anything with these. So, it’s going to be kind of fun for me today. I have heard lots of good things about them. So, we’re going to find out with these spinach puff pastries today, y’all. I’ve got all my stuff out here. I do believe it’s a bunch of little stuff and everything, but it’s really it’s not that hard. And and I don’t think it’s going to be that hard, y’all. I’ve never made them. Not Not with these like this anyway. So, it’s got, you know, I I found a recipe and it’s got a couple little tally face spins on it, of course. And uh we’re going to stir them up and bake them up and see what they going to taste like, y’all. Okay. Okay. Uh, I’m gonna go ahead and preheat my oven at 400 400 degrees. Okay, now I got me two cookie sheets over here. I’ve got them stacked up, but I got two cookie sheets lined with parchment paper. They’re sitting there ready and waiting. So, we’ve got that stuff out of our way. Now, ingredients. Here we go, y’all. You need you an 8 oz block of cream cheese that’s room temperature. All right. Now, you need you It calls for Now, this is what gets me, y’all. It calls for a 10 oz box of the frozen spinach, and you got to drain it and squeeze it real dry. Everybody knows about all that and everything. You got to squeeze, squeeze, squeeze to get all the liquid out of it. But y’all, what gets me is like like these recipes that have been around, you know, all this time call for a 10 oz box of the frozen spinach. Well, just like everything else, they have the boxes look the same, but they’re an 8 oz box now. Uh-huh. They’ll do that to you. And it just so happened that I had a bag of uh frozen spinach that I had been taking some out of and I just took me a little bit out of it and add it to it to more or less give me the 10 oz box. Okay, they just going to keep cheating us out of it. Y’all guarantee we paid the same price though. You know we did. Anyh who, I got my spinach thought out, drained, and squeezed very well. So, we’re going to take uh our spinach. We’re going to go ahead and dump it in there with our cream cheese. This is the thing I love about this deal is you just go ahead and just dump everything in there and then you stir it up. Okay. Now, uh on our spices, we need onion powder, garlic powder, black pepper, and a pinch of crushed red pepper is optional. And then we’re going to need us some shredded Parmesan cheese. Okay. So, on the black pepper, let me see what it calls for on the black pepper. Half a teaspoon. Half a teaspoon black pepper. Easy enough. We can do that. Oh, goodness. Let me get it. There it is. All right. Half teaspoon black pepper. We’re going two teaspoon of onion powder now. Two teaspoons. Teaspoons now. Two teaspoons of the onion powder. Not salt, but onion. I mean, but powder. Okay. Two teaspoons of onion powder. One. two and garlic powder. We want one teaspoon of that of our garlic powder. Okay. Well, if I can get it in there. Okay. One teaspoon garlic powder. Now, on the crushed red pepper, you just want just a little little bitty pinch of that. Now, it’s got my shaker in it. So, I’m just going to There we go. That’s it. Just a little pinch of it here and there. All right. Now, the next thing we’re going to stir up in here, y’all, I got me one of these cans of the water chestnuts. This is the 8 oz can of the water chestnuts. Now, these are whole ones. It doesn’t matter anyway. I mean, I want them chopped up nicely. So, I’m going to throw them in my little chopper hopper thingamajig real quick. I may do them in two separate. Yeah, I think I’ll do that. It won’t take me but a minute. We want them for the texture, right? You do not have to put these in there. If you don’t want to, if you don’t like water chestnuts, don’t put them in there. But the texture of them is amazing. And there’s just something about it that goes good with spinach. Pretty much all your spinach dishes like this will call for uh water chestnuts. Okay. Got us a 8 oz can of them chopped up in there nicely. All right, we need us one egg. One egg beaten over here. Let’s whip him up. Okay, got us one beaten egg in there. And now our Parmesan cheese. We’re going to want um let me see. Oh, 1/4 of a cup one4 of a cup of our Parmesan cheese. Just a little bit more than I had on there. Okay, guess what? That’s what we’re stirring up in this, y’all. That’s what we’re stirring up, I think. Hold on. I was going to use my wooden spoon, but I think I’m going to try this first. We just got to get it all stirred up. Get it mixed up well in here. Let me get that done. Okay, I believe I’ve got it all mixed up in there nicely. Going to take this and set it over to the side because we got to get our puff pastries ready. Y’all, I’m excited to try to use these things. I bet they are handy as a pocket on a shirt. I know they are. I’ve just heard such wonderful things about them. We shall see. All right, let me get this wrapped up over here. Let me clean my area out a minute. Okay, so I got that setting off to the side. I just put me a towel over it and let it sit in there. And we are going to get our board over here. Uh-uh. didn’t shut my refrigerator door good. I’m glad that alarm’s on that thing. I do that pretty often. Okay, the first thing I got to do is get my board here and flour it up a little bit. Real light. Just so just so it won’t stick. We’re going to take it. And now it says to roll these out into a 12 by10. Roll them out into a 12 by10 thing. So I’ve actually marked my little board on each side here so I could have an idea. Anyway, I don’t think it has to be perfect, but you know that’s Tally Fay thinking too, right? But we’re going to roll it out. Okay. Is that what they Is that it? I guess so. Okay. Now, let’s roll this out into a basically 12 by 10 sheet. Me put it over here where I can see what I’m doing. I’m going to turn it like that. It’s already at 10. So, well, they’re already on 12 by 10. Why they tell you to roll it out? Let me double check that. 12 by 10. Roll out pastry on flowered board. 12 by 10. Okay, there is 12 by 10 right there, y’all. I don’t know why they I guess maybe just in case it’s folded up a little bit and you needed to stretch it out some. There we go. We’re going to call it. All right. Now, the next thing we got to do is take this and we’re going to cut it in nine squares on here. We got to cut us nine equal squares on it. And it’s already basically got a line here where it was folded. So that kind of, you know, does that part for you? Just come down through here and do it like that. Then do the same thing over here. Let me see. Looks good to me. Okay, now I’m going to go ahead and stack these on top of each other and get my other one and cut it and have them all ready to use at the same time here. So, I’m just going to stack these little boogers right over here. Let’s get this other one out. Well, that’s easy enough, y’all. Easy peasy. Yeah. See, this one isn’t quite as uh big as that other one was. So, we’re just going to Where’s my little mark? Turn it like that. Okay, we’re round about the 12 by 10 there. Do the same thing. Cut it. There we go. Okay, now get this stuff over here out the way. And I think it says for you to lay them on. We’re going to doctor them up on the sheet. Let me read on that. Cut into squares. Okay. Spoon filling. Blah blah blah. Leave edge brush. Fold up. Place them. Oh, no. We got to do them on this thing. Okay. So, we are going to do them. So, what you do is you take them and you turn them like this. Like a diamond shape facing you. That’s what you’re going to do. Okay, there’s six of them. All right, let’s get this. We’re going to take it and spoon it right in the middle. See, I’m not sure exactly how much that’s going to how much that’s going to make, but how can these not be a great idea for that? Y’all look how easy that was, right? I mean, I stirred that stuff up and got out these two things of of puff pastries. And these are a savory nipple, too. You know, can’t everything be sweet? I don’t know. Can it? We’re Y’all are y’all are listening to a sugar fiend here, right? I’m not bad as I used to be about it. Okay, now I did get me another egg and cracked it in this cup and whipped it up cuz we want it. We’re going to put some on the side of our corner here. But let me get a sheet. One of our baking sheets here. Have it ready. Okay. Now, let’s just take our little brush here and brush the right corner on them right here. Just like that. Easy peasy, y’all. Okay. Now, we’re going to take Uhoh. We’re going to take one corner and fold it over them. in the other corner like that. I don’t know if I got enough stuff in there. But you end up with the egg one on the top. Do your corner that don’t have the egg on it over the spinach and then your egg one over the first fold. We’ll see how they come out like this. I think I am going to put be able to put more in the other ones. But how easy is that? Okay, that’s easy. So, we’re going to take them. We’re going to brush them again. Just do a little on there. Okay, now take them. We’re going to put them on our sheet here. One, two, three, four. Five. Six. Scoot them up here a little more. Okay. Seven, eight, and nine. That’s what’s going to go on this. I need to leave my flower open so I have a little bit to work with here. Okay. Do these other three. Just get you a little old system going there. Right. See, I’m going to put try to put a little more in these. See how that does. I just don’t want to run out, you know? I don’t know how much to put in there. Okay, there’s those. Do our corner. All right. Do the first fold and then your egg fold. First fold. Egg fold. First egg. Okay. Now let’s do a little more brush. Okay. There we go. That’s how I’m going to get nine on there, right? Two, four, six, eight, nine. Okay, there’s one deal of them like that. But it also says to sprinkle a little bit of parm on there. I’m going to do this parm on that part, y’all. That’s what I’m going to do there. Now, you can do some more of the grated you know, the shredded if you want to. But there we go. There’s that. That one’s ready to go in the oven. We’ll wait and repeat the process. Okay. So, I got the second pan done. They’re done and ready. The one thing I forgot to tell you is when you after you fold the egg on it, uh, the egg side over, give them a just a gentle press just to seal it good. And then put your, uh, other egg mop on the outside of it and your sprinkle cheese. But do your left corner first over your spinach and then your egg corner and then give it a little just a little press just to seal it. But y’all, it says, let me see what it says on here. Does it say I don’t know. I’ll have to look and see on here, but they’re going in the oven at 400. I know that. I can’t see where it says on the time, but we’re just going to do them till they’re golden brown anyway. But anyway, I’ll look and see what it says on the time. But we’ll put them in there and watch them, y’all. There they are. Easy, right? Let’s see how this turns out. All right, y’all. I the I finally found it on there. It said 18 minutes, but I left mine in there for 20. Uh, that’s just how long it to I think it was 21 minutes, but anyway. So, you know, within that 20 minute period, you’ll have to gauge it however it does in your oven. But y’all, these things are big. I didn’t realize they were going to be big like that. I thought they were going to be like little little finger food things. These things are a serving of food. Look. But look at them. They look delicious. It says to let them cool before you uh serve them. So, I mean, they’re barely barely warm. I mean, look at all that. There’s no way, husband, I can eat all of this. I thought it was just going to be these little these little pocket thingamajiggies. Boy, did that tell me something. But I sure think I’m liking this puff pastry, y’all. I can see why people like to use that. I got to pick me one out. Let me find a smaller one. Here we go. Here’s a smaller one. Let’s do it. Let’s do it, y’all. Okay. Oh, y’all hear it? Okay. There’s the inside. Oh wow. That is delicious. M m. The taste grows on you after you’ve been. Mhm. They have a more taste to them. A more taste. I love that. That is good, y’all. I think it could use some salt in it. And I questioned that in my mind about the uh the recipe. There was no salt in it anywhere. And I thought maybe that had to do with putting that um uh shaker palm on it cuz you know that stuff’s salty. But it’s not a problem for me really the salt not being in there. But I do think I’d like it. I think it would enhance the flavors to add you uh I don’t know say like a quarter of a teaspoon of salt mixed in with your your mixture. Oh my goodness, y’all. These things are delicious. And I tell you what, if you got a pile of them over on the side on a platter, they ain’t just picking them things up for finger foods. That’s going to be one or two at the most. They won’t be able to put but one on their plate with all their other food. But I love it. I love it. This has been a pleasant surprise. Look at them. M and them water chestnut bites in there. Y’all, I’m just going to take them. I want to let them cool, but I’m going to take them and put them on my um in my See, wouldn’t that be pretty to serve them up like that? Look, look at that. They be real pretty on there. And just think of the different kinds you can make with this stuff. Y’all going to be uh wishing I didn’t find I wouldn’t have found this puff pastry. I’ll be wanting to make all kind of things in them. I don’t know. I’ll figure out how to place them on there. But look at that though. That’s going to look pretty. I do believe it is. There we go y’all. Well, there’s the the spinach puff pastries. Easy, easy, easy peasy. And so good. I love that. I love that. I keep thinking maybe and I don’t know if I’m not knowing I don’t understand what the filling supposed to be like but um it seems to me like it would you would want a little more of the cream cheese in there. You know what I would do? What what I bet y’all do? Okay, I’ll just go with the that amount of cream cheese. But next time when I stir it up, I’m going to take me like a heaping heaping teaspoon of real mayonnaise and stir that in there. And I bet that will give it the finishing touch on that. Just that little bit of creaminess that I’m wanting in there. Just a touch, a touch of it. Little bit of salt and a little bit of uh mayo in there, y’all. But everything else, keep it the same. They’re delicious just like they are. That’s just me uh picking them apart, right? But I know what I want to do next time with them cuz guess what? I will make them again. They are delicious, y’all. Do it. Don’t be scared. You can do this. Stir that spinach filling up like that and put it the puff pastries. Oh my goodness. Y’all should have told me more about them before. Well, I’m glad to know about them now. My daughter picked them up for me. So, and I’ve had them in the freezer for a month just cuz I didn’t know what I was going to do with them, y’all. Ain’t that funny? I love it, though. There we are. There is our spinach puff pastries. If I slide them off in the floor. Look at that. Delish. I love y’all. Y’all have a wonderful, wonderful evening. Think about doing you couple pans of these and plate them up like that and having them on your holiday table. Uhhuh. That’s what I’m talking about, y’all. There you go. I love y’all. Y’all have a wonderful evening. Take care. Lift each other up. Be kind. Be happy. All right. Uh, listen, stay blessed and eat well. And I’ll see you next time in the kitchen with Tally Fay.