Easy Spinach and Cheese Puff Pastry

It's been ages since my last Mom-Cook blog feature and I apologize for being too lazy to write lately. Blogging has taken a back seat for me, but I will try to continue to share content that are hopefully interesting and entertaining for you. I just realized na mag- 10 years old na ang My Mom-Friday this May!!! Nakatagal din pala ako, all thanks to you who still visit and read my blog. THANK YOU! 

Anyhow, today's catch-up post is all about this delicious turnover I made for the first time. It was a hit-- the girl loved it, so I thought it's worthy of a space here. 

This kitchen project all started with this frozen Kawan Puff Pastry Square. M and her friend D attended a kids' yoga class one Saturday afternoon and we all went to Rustan's grocery afterwards. D's mom pointed to this puff pastry from the freezer -- it's ready to use and it's preservative- and transfat-free. Thanks to her sweet and savory filling suggestions, I got inspired and bought a pack to try.

As soon as we got home, I checked what we have in the pantry and ref. I'm thinking of something with cheese so thankfully, we had an assortment of cheese. There's also bacon, spinach, apples, bananas. 

I decided on spinach-cheese turnover, and this is what came out of it.


1 block cream cheese, at room temp.
250g spinach
2 tablespoons grated parmesan (add as much as you want)
salt and pepper
frozen puff pastry squares
flour for dusting
1 egg (optional for egg wash)

To prepare:
Pre-heat oven at 220°C
Thaw out puff pastry squares
Soften cream cheese in a bowl
Boil spinach for about 2 minutes, drain and squeeze out water
Chop spinach and mix with cheese
Add parmesan, salt and pepper to taste
Mix well.

Separate puff pastry squares and dust with flour
Roll out to stretch a little (use rolling pin or any cylindrical object like glass or bottle)
Spoon filling on the lower half of the pastry and fold over (made triangles and rectangles)
Press edges with a fork to seal

To bake:
Arrange in a non-stick baking sheet (or use parchment paper)
Brush egg wash on top of each pastry if you want
(I made the mistake of brushing some butter, hence, the surface got too toasted.
Bake for 10-12 minutes, or until the pastry puffs up and turns golden.

Serve warm. 
We made 8 pastries.
Refrigerate leftovers, and re-heat in oven toaster.

Watch how easy it is to make! Kids can do this too!

This is a perfect snack. It's actually filling enough to eat for breakfast, lunch or dinner! Add mushrooms in this mix if you fancy them.

There are so many kinds of fillings for this puff pastry -- like apple-cinnamon, mango cream, banana-nutella, peach-mango, truffle mushroom, bacon-cheese, curried chicken and potato... endless possibilities! Try it and let me know what filling you made. =)

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