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Cheesy Spinach Squares with Pickled Mushrooms

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.
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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.

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Ingredients

For the spinach-egg mixture:
6 eggs
salt
2 tablespoons of olive oil
3 tablespoons of sour cream
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

Ingredients

  • For the spinach-egg mixture:

  • For the filling:

Steps

1
Done

Separate the egg whites from the yolks. Place them in different bowls, the egg whites into a large bowl.

2
Done

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
Done

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
Done

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
Done

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

6
Done

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
Done

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

8
Done

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
Done

Portion it and, optionally, serve it with tomato wedges, dill, and pine nuts.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

855 kcal
Calories
34 g
Protein
55 g
Fat
65 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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