Spinach and Goat Cheese Bites
I bring a very easy recipe and it turns out for any snack or dinner, some rolls of spinach, pine nuts and cheese that are addictive.
I love making them with pine nuts and you go to the touch of muscatel , in the step by step you will see how, although you can do the quick version of them if you don't want to complicate (although, frankly, it doesn't have any complications).
I hope you like them! If you make them, you can share them on Instagram so that we can see and share them too.
INGREDIENTS
- 1 puff pastry
- 2 tbsp of pine nuts
- 3 tablespoons of sultanas
- 150 g of spinach cut into large pieces
- Oil
- Salt
- Pepper
- Muscatel
- Fried tomato
- Rolled goat cheese (or soft grated cheese, or roquefort, or your favorite cheese)
*If you want, make them only with pine nuts, or only with raisins... or without any of that, only with spinach and cheese they taste delicious.
PREPARATION
- Spread out a puff pastry sheet.
- Spread a very thin layer of fried tomato.
- In a nonstick skillet , without oil, toast some pine nuts and remove them.
- In the same pan, put a handful of sultanas and a splash of muscatel, until it evaporates. Apply a good jet of oil and introduce a good amount of spinach. Salt pepper and go mixing until they are reduced and well done.
- Add the pine nuts and mix until well distributed.
- Spread a layer of the prepared spinach (make it a very thin layer) on top of the puff pastry sheet.
- Roll up the iron, so that you make a tube. You must do it for the long part, horizontally, you will get many more rolls.
- Cut the tube that you have obtained with a sharp knife, making discs one centimeter thick. Remember that the puff pastry grows a lot, so do not overdo it when cutting them (make it as thick as a finger at most).
- Arrange the discs on a baking tray (in the store we have many that you can choose from, you know that it is a basic in any kitchen).
- Apply grated cheese on top or, which is great, arrange a few rounds of goat cheese on top of each roll.
- Bake in a preheated oven at 180ºC. Remove from the oven when you see that the dough has a golden color and is done.
- To keep them crisp, leave them on a cooling rack - the air that circulates under it helps a good result.
*Note: Personally, I really like to use the Dupla pan for this recipe because I close the pan as soon as I add the spinach and it blanchs and reduces very quickly with the internal steam that is generated in no time.
FAST VERSION!
You can make the same recipe but without raisins or pine nuts. Simply blanch the spinach in a frying pan with a couple of tablespoons of oil, salt and pepper a little and the ones made directly on the puff pastry plate (in which you have already applied the tomato, yes). Sprinkle grated cheese on top, roll up, slice and bake.
Comments
lola said:
Me encanta, me acaban de traer espinacas esta tarde lo hago
Carolina Sánchez Ocaña said:
Hola hice ahora la receta y como puse las espinacas recién hechas y calientes sobre el hojaldre se me empezó a ablandar y no pude cortar los discos…sería bueno q añadieseis"dejar enfriar"a las espinacas…..gracias os sigo mucho en el Bloc y en Instagram.
Saludos Carolina