I have been looking for some interesting kid friendly recipe using spinach for quite some time. The other day my husband suggested that I should try the Greek appetizer, spanakopita.
So on those lines, I have tried these puffs. Only difference being, I have used the regular Mexican blend of cheese instead of Feta cheese.
For Day 1 week 3 of BM#31, I am blogging under the theme 'Kid Friendly after school snacks'.
Phyllo sheets Thawed 30 sheets
For the Filling -
Spinach chopped, 3-4 cups
Onions, chopped 1/2 cup
Spring Onions chopped 4 Tbsp
Nutmeg powder a pinch
Salt 1/4 tsp
Oil 1 tsp
Cheese Shredded, 1 cup
Method Of Preparation -
To Prepare the filling -
Blanch the spinach by soaking it in boiling water for a couple of minutes and drain.
Saute onions in 1 teaspoon of oil. Add the spring onions and blanched spinach.
Sprinkle salt and nutmeg. (You can omit the salt as spinach and cheese have enough salt to satisfy your taste preferences.)
Mix well and remove from fire. Sprinkle cheese and set aside.
Layer two phyllo sheets one on top of another. Cut them into 3 strips of 2 inches in width.
Brush with melted butter, place a tablespoon of the filling in one corner of the strip, fold into a triangle and wrap the rest of the strip into a triangular puff. Brush the ends with butter and set aside.
Continue with the process for the rest of the sheets.
Preheat the oven to 375 °F. Line the baking tray with parchment paper.
Arrange the prepared puffs in the baking tray, brush them lightly with some butter and bake for about 22 min or until they become golden brown.
Remove and serve them warm for a nutritious snack.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.
Also sending these puffs along to Srivalli's 'Kid's Delight' hosted this time by Nisha at Themagicsaucepan.
Preparation Time 30 min + Baking Time 22 min
Makes 15 puffs