Cheesy Spinach Squares With Pickled Mushrooms







A recipe allowed in a diet.

Share this smoother version of the puff pastry squares with your friends. It’s a cheesy finger-food that may be perfect for a soiree. The filling has sour cream, ricotta, and cream cheese. The pickled mushrooms bring a welcomed tangy touch.

Nutritional Chart

Calories: 855 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 34 g
  • 55 g
  • 65 g

Ingredients Needed for Cheesy Spinach Squares With Pickled Mushrooms

For the spinach-egg mixture:

6 eggs
2 tablespoons of olive oil
3 tablespoons of sour cream
⅔ cup frozen spinach, thawed
½ cup flour
1 teaspoon baking powder

For the filling:

2 tablespoons of gelatin
½ cup cream cheese
½ cup sour cream
½ cup ricotta, crumbled
4 ounces of pickled mushrooms
2 tablespoons of fresh dill, chopped

How to Make Cheesy Spinach Squares With Pickled Mushrooms

  1. Separate the egg whites from the yolks. Place them in different bowls, the egg whites into a large bowl.
  2. For the spinach-egg mixture:

    Season the egg whites with salt and whisk using a hand mixer until you get stiff peaks. Set aside.

  3. Combine the yolks and olive oil into a bowl. Mix them using a hand mixer. Add the sour cream, spinach, flour, and baking powder. Mix more until even. Finally, add the whisked egg and mix using a spatula.
  4. Line an 11 x 7 x 2 inch (28 x 18 x 5 cm) baking tray with parchment paper. Transfer the mixture in it, evenly spread it, and bake for 30 minutes at 360⁰F/180⁰C.
  5. For the filling:

    Add the gelatin and 2 tablespoons of water to a small bowl and mix them. Set aside.

  6. Add cream cheese, sour cream, and ricotta to a bowl. Mix until even. Add the pickled mushrooms and fresh dill. Mix more. Add the gelatin and mix just a little more. Set aside.
  7. Assemble the squares:

    Transfer the baked spinach sheet to the work surface. Cut it lengthwise into 3 equally wide strips.

  8. Evenly spread 1/2 of the filling mixture over one strip, add on top the second strip, repeat the process, then top with the third strip. Refrigerate for 30 minutes.
  9. Portion it and, optionally, serve it with tomato wedges, dill, and pine nuts.

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