caramelized onion, spinach, and cheddar flaky pastries
Today I’m sharing such a delicious recipe that’s kind of perfect for all situations. It’s obviously a great appetizer, but these pastries are equally great as a light dinner with a side salad. And yes, the leftovers the next day for lunch are pretty much perfection
caramelized onion, spinach, and cheddar flaky pastries
These fun little pastries are the perfect fall accoutrement. Flaky puff pastry dough filled with caramelized onions, spinach, and cheese, and then baked to a golden perfection. Equally perfect on a holiday platter, and as they are on a Monday night football tray!
prep time 25 minutes
cook time 25 minutes
total time 50 minutes
servings 9 pastries
calories 405 kcal
INGREDIENTS
◻2 tablespoons extra virgin olive oil
◻1 yellow onion, thinly sliced
◻1 teaspoon honey, plus more for serving
◻kosher salt and pepper
◻1 garlic clove, minced or grated
◻1 tablespoon fresh thyme leaves
◻1/4 teaspoon freshly grated nutmeg
◻1 teaspoon crushed red pepper
◻1 bag (16 ounce) frozen chopped spinach, thawed and squeezed dry
◻1 cup shredded sharp cheddar cheese
◻1 cup shredded havarti cheese
◻1 box frozen puff pastry, thawed
◻1 egg, beaten
everything bagel spice, for sprinkling (optional)
INSTRUCTIONS
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onions and honey and cook 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking another 5-10 minutes or until the onions are golden and caramelized. Add the garlic, thyme, nutmeg, and crushed red pepper, cook another minute. Remove from the heat.
3. Stir in the spinach, cheddar, and havarti cheese.
4. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Evenly divide the spinach filling among half of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork.
5. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with everything spice, if desired. Transfer to the oven and bake for 20-25 minutes or until golden brown.
6. Serve warm, drizzled with honey.
caramelized onion, spinach, and cheddar flaky pastries
These fun little pastries are the perfect fall accoutrement. Flaky puff pastry dough filled with caramelized onions, spinach, and cheese, and then baked to a golden perfection. Equally perfect on a holiday platter, and as they are on a Monday night football tray!
prep time 25 minutes
cook time 25 minutes
total time 50 minutes
servings 9 pastries
calories 405 kcal
INGREDIENTS
◻2 tablespoons extra virgin olive oil
◻1 yellow onion, thinly sliced
◻1 teaspoon honey, plus more for serving
◻kosher salt and pepper
◻1 garlic clove, minced or grated
◻1 tablespoon fresh thyme leaves
◻1/4 teaspoon freshly grated nutmeg
◻1 teaspoon crushed red pepper
◻1 bag (16 ounce) frozen chopped spinach, thawed and squeezed dry
◻1 cup shredded sharp cheddar cheese
◻1 cup shredded havarti cheese
◻1 box frozen puff pastry, thawed
◻1 egg, beaten
everything bagel spice, for sprinkling (optional)
INSTRUCTIONS
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onions and honey and cook 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking another 5-10 minutes or until the onions are golden and caramelized. Add the garlic, thyme, nutmeg, and crushed red pepper, cook another minute. Remove from the heat.
3. Stir in the spinach, cheddar, and havarti cheese.
4. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Evenly divide the spinach filling among half of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork.
5. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with everything spice, if desired. Transfer to the oven and bake for 20-25 minutes or until golden brown.
6. Serve warm, drizzled with honey.
7. Enjoy!
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