Cooking On A Budget: Buttery Garlic and Spinach Pastry

Tuesday, August 6, 2013

Buttery Garlic and Spinach Pastry


I could not believe my eyes when I spotted this recipe which was so simple and clever and I knew it was something I just had to try.  However, I've taken it one step further by adding in some spinach. Because the spinach balances out the butter and puff pastry, right? Also the recipe I spotted had you cut them in strips and tie knots. Alas my take is: "ain't nobody got time for dat."

  • 1 sheet of puff pastry, thawed
  • flour for dusting
  • 1 pkg. frozen chopped spinach, thawed (10 oz.)
  • 6 tbsp. melted butter
  • 3 tbsp. garlic - minced
  • 1 tsp. granulated garlic
  • 3 tbsp. grated Parmesan cheese

  1. Heat the oven to 400°F. Line a baking sheets with parchment paper or lightly grease with butter.
  2. Sprinkle a work surface lightly with flour and gently unfold the pastry. Roll the pastry sheet out into a 10-inch square.
  3. Melt the butter and add in the garlic.
  4. Generously brush the lower half of the pastry sheet with about 1/2 of the butter mixture then sprinkle with Parmesan cheese.
  5. Make sure the spinach is drained of liquid by squeezing with your hands or in a clean kitchen towel.
  6. Add the spinach over the garlic, butter mixture on the bottom half of the pastry.
  7. Fold the top half of the pastry down over the garlic and spinach mixture and lightly press the edges together.
  8. Place the pastry onto the baking sheet.
  9. Brush the squares with the remaining butter mixture. And sprinkle on some more Parmesan cheese.
  10. Bake 20- 25 minutes or until the pastry is golden brown. Serve this warm as an appetizer or along side your favorite pasta dish.

The Assembly Photos:

I forgot to photograph the spinach being added - oops!

NOTE: If you end up with more butter and garlic mixture, do not toss it. Wrap it and put it in the refrigerator to use for your next garlic bread or as a base in the pan for making a garlic chicken!

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