Name: Spinach & goat’s cheese puff
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 375g pack ready-rolled puff pastry; 400g frozen spinach thawed and squeezed dry; 2 eggs; 150ml milk; 2 x 125g packs soft goat's cheese; ¼ nutmeg grated

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Spinach & goat’s cheese puff

Spinach & goat’s cheese puff

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.4 out of 5.5 ratingsRate

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Top shop-bought puff pastry with wilted greens, flavoured with nutmeg and some salty cheese - a great-value supper or lunchbox option

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

375g pack ready-rolled puff pastry
400g frozen spinach

thawed and squeezed dry
2 eggs
150ml milk
2 x 125g packs soft goat's cheese
¼ nutmeg

grated

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Nutrition: per serving

kcal633
fat43g
saturates24g
carbs35g
sugars4g
fibre3g
protein26g
salt1.9g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Unroll the pastry and put in a large Swiss roll tin. Trim any excess pastry at either end if necessary. Prick all over with a fork, then bake for 10 mins.
step 2

Use a hand blender to blitz the spinach with the eggs, milk, half the goat’s cheese and nutmeg, until the spinach is chopped but not puréed. Take the pastry from the oven and press down the centre, as it will have puffed up. Spoon on the filling, scatter with the rest of the cheese, then bake for 15 mins until the filling is set.

Recipe from Good Food magazine, March 2013

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A star rating of 4.4 out of 5.5 ratings

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