Savory puff pastry bites filled with spinach and pine nuts
Puff pastry savories are one of those appetizers that always work. Easy to prepare, versatile, and perfect for sharing, they combine an irresistible crunchy texture with simple but flavorful fillings.
In this version, spinach and pine nuts create a soft and balanced interior, with that toasted touch so characteristic of nuts. An ideal recipe to prepare a homemade snack, a casual dinner, or even to take for a meal away from home.
In addition, the baked puff pastry achieves a golden and light finish that transforms very simple ingredients into a particularly appetizing bite.
Duration: 35 minutes
Diners: 4 people
Difficulty: Easy if you listen to us
Cookware used: Vitrinor frying pan, borosilicate or Vitrinor steel dish
You need:
- 1 sheet of puff pastry
- 300 g of spinach
- 30 g of pine nuts
- 1 clove of garlic
- 2 tablespoons of extra virgin olive oil
- 1 egg for painting
- Sesame seeds
- Salt to taste
- Pepper to taste
How it’s made
Preheat the oven to 180 ºC while you prepare the filling.
In a pan with olive oil, sauté the minced garlic over medium heat. Add the spinach, sauté until it reduces, and then add the pine nuts. Sauté everything together for a couple more minutes so the flavors integrate. Season with salt and pepper to taste and let the mixture cool slightly.
Unroll the puff pastry dough on a flat surface and cut it into rectangles of your preferred size.
Place a small amount of the filling in the center of each portion and fold the puff pastry into small rectangles. Seal the edges well with the help of a fork so they don’t open in the oven.
Place the saladitos on a borosilicate or metal dish, brush them with beaten egg and sprinkle sesame seeds on top to give them a crispier and more appetizing finish.
Bake for 15 or 20 minutes, until the puff pastry is well golden brown and has risen.
Remove from the oven, let cool slightly for a few minutes, and serve freshly made.
Tips for perfect savory bites
- You can lightly toast the pine nuts before adding them to the filling to enhance their flavor.
- Puff pastry works best when it’s cold, so avoid working with it for too long out of the fridge.
