Thursday, September 30, 2010

Spinach Cheese Delight

In US, Spinach n' Cheese dip is a popular one which can be matched with Chips of choice. You will find them listed on most dining menus. This recipe is inspired by the delecious combination of gooey Cheese and the humble Spinach. Recently, I made these warm Spinach Cheese Delight adapted from the original recipe available on Pepperidge Farm Puff Pastry website. This along with half of Maggi Soup Cube added the right blend of spice and flavour. This was a good discovery for me. I skipped egg wash as suggested. Warm cup of Tea and a snack sets the tone for a perfect comforting evening.

Preparation time: 10 minutes

Baking/ Cooking time: 40-45 minutes
Recipe Source: Pepperidge Farm

Puff Pastry Sheet (Pepperidge Farm) - 1
Spinach (chopped) - 3 cups packed
Processed Cheese (chopped into bits) - 1/3 cup
Onion (chopped) - 1/2 cup
Maggi Soup Cube - 1/2 of the cube
Garlic powder - 1 teaspoon
Red Chilli flakes - as per taste

Thaw the Puff Pastry at room temperature for 30 minutes or till the sheet is easy to handle. Dust the work surface lightly with flour, run a rolling pin lightly on the Pastry sheet to stretch it evenly. Clean with a wet kitchen towel.
Pre-heat Oven at 400 F.
Heat little oil in a pan, saute Onions till they are translucent, add chopped spinach now and cook till they wilt and reduce in size, add garlic powder and red chilli flakes. Add in the chopped cheese and soup cube. Adjust salt with discretion as soup cube has sufficient amount of sodium. Allow to cool. The stuffing will form a collective consistency. Pour this stuffing on the sheet and roll the edge facing towards you to form a log. Refrigerate for 20 minutes.
Bake in the oven for 15 minutes at 400 F. Flip them over and bake again at 400 F. Bake further more for 10 minutes. The pastry will be crisp, flaky and adopt a golden brown texture. Transfer to a cooling rack. Eat while they are warm.

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