This Spinach and Goat Cheese Pastry Appetizer recipe, is quick and easy. It was developed because I had some thawed out frozen puff pastry on hand, while I was tasting some crumbled goat cheese. I only had about a half hour to spare, and wanted a new recipe, so I put on my thinking cap and I kept preparation simple. Egg seemed the perfect fast and flavorful binder to complete the recipe. The egg was poured on top rather than mixed in, to both help the egg flavor stand out against the stronger flavors of the spinach and goat cheese, and because it looks neat. In the end, I think the limitation of only having ½ an hour to complete the recipe resulted in a better recipe. I had no time to over think it, and start adding unnecessary ingredients… besides it was kind of fun.
If you like these, you may also like my Ham and Cheese Pinwheel puff pastry appetizers or Spinach Pie Rolls, both of which are great finger foods. Try you hand at making a Puff Pastry Pizza too!
Spinach, Goat Cheese and Egg, Puff Pastry Appetizer Recipe
Ingredients
- frozen puff pastry thawed
- frozen loose leaf spinach about ½ a bag will do
- crumbled goat cheese about 3-4 oz.
- garlic
- powdered chicken bouillon approx ¼ to ½ teaspoon I would now use MSG free paste or powder
- 2 eggs
- Mrs. Dash table blend
- tbs. milk
- salt & pepper
Instructions
- Preheat oven to 400 degrees.
- Saute spinach with a little oil and garlic. Season to taste with the bouillon, pepper and salt (salt last as bouillon is salty). Set aside to cool a bit.
- Cut pastry dough in squares (a bit larger than the circumference of your muffin/tart tins.
- Push the squares down into the tins, to form shells.
- Fill the shells about ⅓ full with the spinach.
- Beat the eggs and eggs with a whisk. Season with a pinch of salt and pepper and about a ½ tsp. of Mrs Dash table blend.
- Spoon some egg over the spinach in each each pastry. Roughly a tbs. for the 3″ tarts I made was just enough. Goal is to coat the spinach and just have a little leak in.
- Sprinkle with crumbled goat cheese.
- Bake on middle rack for 10 minutes. (time will vary by tart size) Once egg is just set and pastry is just starting to show color.
- Serve warm.
Deb says
These look delish. Thanks for sharing!
Annie @ Mama Dweeb says
that looks so amazing. I can't wait to try it, I hope mine turn out as pretty as yours! 🙂
Bethany Larrabee says
These look so yummy!
Tired Mom Tésa says
This recipe looks delicious!
Brandy says
Yummy!
Lorie Shewbridge says
I'm not really a fan of goat cheese, so I'd probably use Brie (my favorite cheese) in these, but everything else in this I totally LOVE, not to mention how purdy they look. I can't wait to try these next time I have people over for cocktails.... YUMMY!
I'd love for you to share this on our Recipe Swap meme on Thursday, I know lots of people will LOVE it: http://wmljshewbridge.blogspot.com/2011/04/thursdays-recipe-swap-meet-baked.html
blueviolet @ A Nut in a Nutshell says
That looks outstanding! I will pretty much try anything with spinach!
Ty @ Mama of 3 Munchkins says
Sadly, I have never tried Goat Cheese as I have never knew what to make it with. But I will definitely have to try this recipes as it looks pretty tasty. Thanks for sharing!
Erycka Lee says
You wouldn't happen to know the calories for this?
Michele K. says
These were a HUGE hit at our community art show. I couldn't make them fast enough.
Great recipe!!!