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
- Heat the oven to 400°F. Line a baking sheets with parchment paper or lightly grease with butter.
- Sprinkle a work surface lightly with flour and gently unfold the pastry. Roll the pastry sheet out into a 10-inch square.
- Melt the butter and add in the garlic.
- Generously brush the lower half of the pastry sheet with about 1/2 of the butter mixture then sprinkle with Parmesan cheese.
- Make sure the spinach is drained of liquid by squeezing with your hands or in a clean kitchen towel.
- Add the spinach over the garlic, butter mixture on the bottom half of the pastry.
- Fold the top half of the pastry down over the garlic and spinach mixture and lightly press the edges together.
- Place the pastry onto the baking sheet.
- Brush the squares with the remaining butter mixture. And sprinkle on some more Parmesan cheese.
- 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: