Prep 45 mins
Cook 40 mins
This recipe comes from a local chef, John Folse. You may make the spinach mixture in advance and refrigerate allowing the flavors to develop.
- 1 (10 ounce) packagecooked frozen spinach, thawed and squeezed dry
- 1 (17 1/3 ounce) box frozen puff pastry
- 1⁄2 cup melted butter
- 1⁄2 cup minced onion
- 1⁄4 cup minced celery
- 1⁄4 cup minced red bell pepper
- 1⁄4 cup minced yellow bell pepper
- 1 tablespoon minced garlic
- 1 tablespoon finely diced jalapeno pepper
- 1⁄4 cup diced tasso (If Tasso is not available in your area use any type of heavily smoked ham.)
- 2 tablespoons flour
- 1⁄4 cup heavy whipping cream
- 1⁄4 cup grated monterey jack cheese
- salt and pepper
- hot sauce
- 1 egg yolk, whipped
- Preheat oven to 375 degrees.
- In 5 quart heavy dutch oven heat butter over medium heat.
- Add onions, celery, bell peppers, jalapenos and tasso.
- Saute for 5 minutes or until vegetables are soft.
- Add spinach to vegetables mixing well and cooking for approximately 5 minutes.
- Add flour, stirring well.
- Add heavy whipping cream and cheese.
- Season to taste with salt, pepper, and hot sauce.
- When cheese has melted remove from heat and allow to cool.
- Remove puff pastry sheets from freezer and let thaw for approximately 5-10 minutes.
- Cut pastry sheets into 6 pieces, four inches square each.
- Spoon approximately 2 tablespoons of the spinach mixture into the center of the pastry square and spread evenly from end to end.
- Roll, jelly roll style, making sure that the seam end is well sealed.
- Please seam side down on large baking sheet and continue with remaining sheets.
- Brush top lightly with egg.
- Bake until golden brown approximately 15-20 minutes.
- Slice in 1/2 inch slices for an hors d'ouvres.
These are just excellent. However, the amounts were way off for me. I made Miller's Puff Pastry Puff Pastry Sheet Dough and measured my 6 four inch squares, and filled each square with 2 tablespoons of the spinach mixture and I still had over half the spinach mixture left. I had enough pastry to make 1-2 more and still had a huge amount of spinach mixture left over. I'm going to wrap it in a tortilla and bake it sometime in the next couple of days. Luby you might want to recheck the original recipe. Or do tell, I certainly could have messed it up, but I'm pretty darn sure I followed the recipe to a T. Anyway, this is certainly worth trying, bearing in mind that you may have extra filling. One other think, the egg yolk brushing makes these look like you put a thin coat of mustard on it before baking. I'll leave that part out next time.