Getting your kids to eat their greens can be a struggle. I’ve never been a fan of “sneaking” veggies into dishes. It just feels dishonest. Instead, I try to wrap the good stuff into tasty bites that the kids will love. These simple spinach puffs have just enough cheese to make them yummy, and lots of the good stuff too. They’re a bit like cheesy-spinach cream puffs. Give them a try. I think the kids will love ’em!
Parmigiano Reggiano-Spinach Puffs
Yield: about 3 dozen
- 4 cups baby spinach (6 ounces), cooked, cooled
- 3/4 cup flour
- 1/2 teaspoon salt
- pinch cayenne pepper
- 3/4 cup milk
- 5 tablespoons butter
- 3 large eggs, at room temperature
- 1 cup (4 ounces) coarsely grated Parmigiano Reggiano
Preheat oven to 400ºF.
Line 2 baking sheets with parchment paper.
Wrap spinach in a towel, squeeze until dry; chop fine.
In small bowl, mix flour, salt and cayenne.
In medium saucepan, bring milk and butter to a boil. Remove from heat and add flour mixture; with wooden spoon, beat until it thickens and pulls away from sides, about 1 minute.
Add eggs 1 at a time, beating well until incorporated. Stir in spinach and cheese.
Drop rounded spoonfuls onto prepared baking sheets, spacing 1 inch apart. Bake until golden, 20 to 25 minutes.
Serve warm. (Puffs can be held at room temperature up to 1 day or frozen; reheat in 400ºF oven, 3 to 5 minutes.)
Recipe adapted from Legends from Europe
