SPINACH DIP DANISHES

These golden-brown Spinach Dip Danishes are used making a homemade creamed spinach filling and a premade pastry dough that I found in the freezer isle, at my local grocery store. They take little to no time to make, are freezer friendly, and are sure to be a family favorite!

You can use both fresh and frozen spinach for this recipe. I used frozen because that's what I had on hand.

Creamed Spinach or Spinach Dip. Which is your favorite ?

• 0%Creamed Spinach
• 0%Spinach dip (with chips ofc)

INGREDIENTS

• 1 Puff Pastry Box.

  2 sheets, partially thawed.

(I use Pepperidge Farm Puff Pastry Sheets)

• 5-6 oz Frozen spinach

• 4 oz Cream cheese (half of a standard package)

• 1 Cup Heavy Whipping Cream

• 1 Tsp Onion Powder (or more to taste)

• 1 Tsp Garlic Powder (or more to taste)

• 1 tsp salt (or more to taste)

• 1 tsp black pepper

• 1 Egg

• 1 Tbsp Milk (optional)

• 1/2 cup parm cheese

• 1/2 cup shredded Colby Jack cheese

  
  

📍This recipes yields about 12 danishes.

Each sheet should be cut into six individual pieces, equaling a total of 12.

INSTRUCTIONS :

1. Preheat your oven to 375 F.

   Line of baking sheet with parchment paper.

2. Remove your puff pastry from the freezer to partially thaw while you prepare your filling.

3. In a pan over medium heat, add your frozen spinach, seasonings, cream cheese, and heavy whipping cream.

4. Stir and cook until the mixture softens and then thickens. It will be a thick and creamy texture.

5. Mix in your Parmesan cheese and shredded cheese completely.

6. Remove from heat and set aside to cool.

7. To a small bowl, whisk together your egg and milk (optional)

8. Score an oval shape halfway into the center of your pastry sheets.

   (Be careful not cut fully through the dough!)

9. Add roughly 1-2 tablespoons of spinach filling to the center of your pastry where you cut an oval shape.

10. After adding filling to each piece of pastry sheet, brush the edges of the dough with the egg and milk.

11. Bake the pastries on your parchment lined baking sheet, until golden brown.

12. Remove from the oven and allow your danish to cool completely.

13. At this point you may add more spinach filling to the center of them, if you have any leftover or eat them as they are.

    ENJOY!

    
    

Tips:

This recipe is freezer friendly!

After baking, you can allow them to come to a complete cool and then freeze safely for up to six months in the freezer. First wrap in foil, then add to a Ziplock baggie to freeze.

Be sure to taste your spinach filling to make sure it meets your liking before moving forward, adding it to your danish dough.

They should cook roughly 18 to 22 minutes, but be sure that they are cooked all the way through golden brown all the way around the edges.