Lunch: Spinach and Potato Puffs

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Spinach and Potato Puffs

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

6 ounces Yukon gold potatoes, cut into large chunks
1 clove garlic
Kosher salt and freshly ground black pepper
5 ounces frozen chopped spinach, thawed and all the liquid squeezed out (1 1/2 cups)
1/2 cup shredded sharp white Cheddar
2 tablespoons cream cheese, softened at room temperature
2 tablespoons grated Parmesan, plus more for garnish
1 tablespoon sour cream
1 sheet frozen puff pastry, such as Pepperidge Farm, thawed,
All-purpose flour, for rolling the puff pastry
1 egg beaten with 1 tablespoon water, for egg wash

Instructions

Put the potatoes and garlic in a saucepan, cover with water and add 1 teaspoon salt. Bring to a boil, lower to a simmer and simmer until the potatoes are very soft and tender, 18 to 20 minutes.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Drain the potatoes and garlic, transfer to a bowl and mash with a potato masher until almost smooth but with a slight chunk to them. Add the spinach, Cheddar, cream cheese, Parmesan, sour cream, 1 teaspoon salt and 1/4 teaspoon pepper. Mix until well combined.
Put the sheet of puff pastry on a lightly floured surface and roll it out so it's about 11 inches square. Brush off any excess flour. Cut the sheet into 9 pieces and add 1 1/2 tablespoons of the mashed potato mixture to the center of each. Brush with the egg wash and bring the corners up to create purses. Place the purses seam-side up on the prepared baking sheet.
Brush the tops with some more egg wash and sprinkle with Parmesan. Bake until golden, about 20 minutes.

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