Spinach and Parmesan Puffs
So, some friends of mine here in the city have started a theatre company, and they have a monthly event called The Playground, where a group of people comes together and makes short devised scenes in 30 minutes. Super theatre nerdy, super fun.
Anyway, so I participated in last night’s event, and this month (the harvest edition) you had to bring some food for everyone to not only share, but be the inspiration for the scenes. So, that was super fun.
Anyway, back to the making of the things. Confession, they were actually supposed to be twists, not puffs, and look more like this:
It said that one sheet should make ten twists, and since I knew I was making food for about twenty people, I grabbed the puff pastry box that said 2 sheets in it.
I take them out, and they are so tiny. I don’t think they could have even made ten twists all together.
So, it was time to improvise.
I cut the whole sheet into thirds and then cut those thirds in half, and then cut those halves in half (ew math) to make little squares. Then, I made them into little tiny pockets by folding the squares in half, and then pinching together two of the three open sides, like these:
Then I stuffed them with the cheese and spinach. The trick was to make the pockets after they thawed from the freezer a little bit, but before they started melting into pieces in your hands.
Now, the recipe doesn’t say any specific measurements. I probably used about 25-30 spinach leaves, and almost 3/4 of one of those packages of parmesan cheese. And they took about 25 minutes to cook.
But let me tell you, I love puff pastry. It’s a tad on the expensive side, but it’s super easy to work with, and it does half the work for you. Once they puff up, they’re super flaky and light, and I had nothing to do with making it that way.
But, they people at the event last night loved them. And I think the scene that was inspired by them was pretty funny too.