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A white plate with six golden-brown puff pastries, filled with a spinach and cheese mixture, sits on a striped cloth. One pastry is cut in half, revealing the filling. A small bowl of fresh spinach leaves is visible in the background.

Kronk’s Spinach Puffs

Kronk's Spinach Puffs are savory, buttery, cheesy snacks straight out of Emperor's New Groove. Keep an eye on them in the oven so you don't have to yell, "My spinach puffs!!"
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 puffs
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 shallot finely diced
  • 3 cups spinach finely chopped
  • 2 teaspoons minced garlic
  • 3 tablespoons fresh dill chopped
  • 3 slices of bacon cooked and chopped
  • 4 ounces cream cheese
  • 1/2 cup feta cheese
  • 2 eggs separated
  • salt and pepper to taste
  • 1.1 pounds puff pastry two sheets of frozen pre-made puff pastry, thawed

Method
 

  1. Step 1: Heat olive oil in a skillet. Add shallots and cook until transparent. Add spinach, garlic, and dill. Cook until spinach has wilted and garlic is fragrant.
    A frying pan filled with sizzling vegetables and pieces of bacon. The vegetables appear to be mixed greens, possibly spinach or kale, and are sautéed with garlic and various herbs. The bacon is browned and crispy, adding a savory element to the dish.
  2. Step 2: In a large bowl, mix the spinach mixture with bacon, cream cheese, feta, one egg yolk, and salt and pepper.
    A close-up of a glass bowl containing a creamy, mixed spinach and artichoke dip. The dip has a chunky texture with visible green spinach leaves, pale artichoke pieces, and a creamy base. The mixture appears to be well-blended.
  3. Step 3: Roll the puff pastry dough out and cut into 12 squares. Place each square in a cup of the muffin tin.
    A muffin tin filled with square wonton wrappers that have been pressed into the cups, forming star-shaped cups ready for filling and baking.
  4. Step 4: Fill each cup with a rounded tablespoon of the spinach mixture.
    Unbaked wonton cups filled with a mixture of chopped spinach, artichoke, and cheese are arranged in a muffin tin. The edges of the wonton wrappers stick out from the cups, creating a petal-like appearance.
  5. Step 5: Pinch the corners of the pastry squares together. Mix the remaining egg and egg white together and brush over each pastry.
    A muffin tray filled with twelve individual portions of unbaked, folded dough parcels, each with various fillings peeking out from the edges. The tray sits on a white surface, ready to be placed in the oven for baking.
  6. Step 6: Bake at 450 for 25 minutes. Serve hot.
    A white oval plate holds five golden-brown puff pastry pinwheels, arranged neatly. The plate is placed on a white surface with a striped cloth napkin underneath. A portion of a baking tray with more pastries and part of a green salad bowl are visible in the background.