Ham & Cheese Spinach Puffs Recipe

Let me tell you, when it comes to easy yet impressive recipes, these Ham & Cheese Spinach Puffs are a total game-changer. I stumbled upon this recipe last month while searching for something new to bring to our family brunch, and boy, am I glad I did! From the moment they emerged from the oven, golden brown and gloriously puffed, I knew we were in for a treat. The flaky, buttery puff pastry, encasing a warm, savory filling of creamy spinach, salty ham, and nutty Gruyère cheese – it was simply irresistible. Even my notoriously picky kids devoured them, and my husband declared them “brunch perfection.” What I loved most was how surprisingly simple they were to make, especially using store-bought puff pastry. The prep work was minimal, and the result was something that looked and tasted like it took hours. Whether you’re hosting a spring brunch, need a crowd-pleasing appetizer, or just want a delightful savory snack, these Ham & Cheese Spinach Puffs are guaranteed to be a hit. Trust me, you’ll be making these again and again!

Ingredients

• 3 Tbsp. unsalted butter
• 1 shallot, finely chopped
• 2 Tbsp. all-purpose flour, plus more for surface
• 1 cup whole milk
• 1 ½ cups shredded Gruyère cheese (about 4 oz.), divided
• ¾ tsp. kosher salt, plus more to taste
• ½ tsp. freshly ground black pepper, plus more to taste
• 1 (10-oz.) package frozen chopped spinach, thawed, squeezed dry
• 8 oz. ham steak, cut into ¼” cubes (about 1 ½ c.), divided
• 1 (17.3-oz.) box frozen puff pastry, thawed
• 1 large egg, lightly beaten
• 1 tsp. cold water

A Closer Look at the Key Ingredients:

• Puff Pastry: The star of the show! Store-bought puff pastry is a fantastic shortcut, delivering incredible flakiness and buttery flavor without the laborious process of making it from scratch. It’s crucial to keep it cold to ensure those beautiful layers develop during baking. Thawing it in the refrigerator overnight is the best method for optimal results.
• Gruyère Cheese: This cheese is a game-changer for these puffs. Gruyère is a firm, nutty, and slightly sweet cheese that melts beautifully and adds a depth of flavor that elevates the entire dish. Its subtle complexity pairs perfectly with the ham and spinach. If you can’t find Gruyère, Swiss cheese or a blend of Gruyère and Emmental would be good substitutes, though Gruyère truly provides the best flavor profile.
• Ham Steak: Using a ham steak allows for easy cubing and provides a substantial, savory element. Look for a good quality ham steak with a nice balance of lean meat and flavorful fat. Deli ham could be used in a pinch, but ham steak offers a better texture and richer flavor.
• Frozen Chopped Spinach: Frozen spinach is a convenient and budget-friendly way to incorporate greens into these puffs. It’s important to thaw it thoroughly and squeeze out as much excess water as possible. Too much moisture will make the filling watery and the puff pastry soggy. The method of using a fine-mesh sieve is excellent for efficiently draining the spinach.
• Shallot: Shallots bring a delicate, slightly sweet onion flavor that is more refined than a regular onion. They cook down beautifully and add a subtle aromatic base to the creamy filling. If you don’t have shallots, a small amount of finely minced yellow onion or even the white part of a scallion can be used as a substitute, but shallots are preferred for their nuanced flavor.
• Whole Milk: Whole milk provides richness and creaminess to the filling. Using whole milk ensures a luscious texture. While lower-fat milk might work, whole milk contributes significantly to the overall flavor and mouthfeel of the filling.
• Unsalted Butter: Butter is essential for building flavor and richness in the filling and for sautéing the shallots. Unsalted butter allows you to control the salt level in the dish, ensuring it’s perfectly seasoned.

Instructions

Step 1: Crafting the Creamy Spinach Filling

Begin by melting 3 tablespoons of unsalted butter in a medium pot over medium heat. The gentle heat allows the butter to melt without browning, preserving its delicate flavor. Once melted, add the finely chopped shallot to the pot. Sauté the shallot, stirring occasionally, for 6 to 8 minutes, or until it becomes softened and translucent. This process, known as sweating, draws out the shallot’s sweetness and mellows its sharpness, creating a flavorful base for the filling. Avoid browning the shallot, as this can impart a bitter taste.

Next, whisk in 2 tablespoons of all-purpose flour to the softened shallots. Continue whisking constantly for about 1 minute to form a thick, bubbling paste, known as a roux. This roux is crucial for thickening the milk and creating a creamy sauce. Cooking the flour in the butter eliminates the raw flour taste and allows it to effectively thicken the liquid.

Gradually whisk in 1 cup of whole milk, ensuring there are no lumps. Start by adding a small amount of milk and whisking until smooth, then add the remaining milk in a steady stream, whisking continuously. Increase the heat to medium-high and bring the mixture to a gentle boil, then immediately reduce the heat to medium-low to simmer. Simmer, stirring occasionally to prevent sticking, for 1 to 2 minutes, or until the sauce thickens slightly. The simmering process allows the starch in the flour to fully gelatinize, resulting in a smooth and creamy sauce that will bind the filling together.

Remove the pot from the heat and whisk in 1 cup of the shredded Gruyère cheese until it is completely melted and incorporated into the sauce. The residual heat from the sauce will melt the cheese beautifully. Season the cheese sauce with ¾ teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper, or to your taste. Remember that the ham and Gruyère are both salty, so taste and adjust the seasoning accordingly.

Finally, gently fold in the thawed and squeezed dry spinach and 1 cup of the cubed ham. Ensure the spinach and ham are evenly distributed throughout the cheese sauce. Let the filling cool completely before proceeding to the next step. Cooling the filling is important as it prevents the puff pastry from becoming soggy and makes it easier to handle.

Step 2: Preparing the Puff Pastry

Line two baking sheets with parchment paper. Parchment paper prevents the puffs from sticking to the baking sheet and makes for easy cleanup.

On a lightly floured surface, gently unfold and roll out one sheet of thawed puff pastry to a 15″-by-10″ rectangle. Lightly flouring the surface prevents the puff pastry from sticking. Use a rolling pin to evenly roll out the pastry, maintaining its rectangular shape as much as possible. Avoid overworking the puff pastry, as this can make it tough.

Using a sharp knife or pizza cutter, cut the puff pastry rectangle into 6 equal squares, each approximately 5″x5″. Precise cuts are not essential, but aiming for roughly equal squares ensures even baking. Transfer the puff pastry squares to one of the prepared baking sheets, spacing them evenly.

Repeat this process with the remaining sheet of puff pastry and the second baking sheet. You should have a total of 12 puff pastry squares.

Step 3: Assembling the Puffs

Dollop 3 tablespoons of the cooled spinach filling into the center of each puff pastry square. Distribute the filling evenly among the squares, leaving a border around the edges for folding.

Press 5 to 6 pieces of the remaining cubed ham into the top of the filling in each square. This adds a visual appeal and ensures each puff has a good amount of ham on top.

Sprinkle the remaining ½ cup of shredded Gruyère cheese evenly over the ham and filling on each square. The cheese will melt and create a golden, cheesy topping.

Fold the corners of each puff pastry square to meet in the center, pinching them gently to seal. You can create various shapes by folding the corners in different ways. For a classic look, bring each corner to the center and gently press down to secure. Alternatively, you can fold two opposite corners to the center and leave the other two corners open for a different visual effect.

Refrigerate the assembled pastries until chilled, for 15 to 30 minutes. Chilling the puffs before baking helps to firm up the butter in the puff pastry, resulting in a flakier texture. This also prevents the puffs from spreading too much during baking.

Step 4: Baking to Golden Perfection

Arrange oven racks in the upper and lower thirds of the oven and preheat the oven to 400°F (200°C). Positioning racks in the upper and lower thirds ensures even heat circulation and browning.

In a small bowl, whisk together the egg, cold water, and a pinch of salt to make an egg wash. The egg wash adds shine and color to the puff pastry as it bakes. The cold water thins the egg slightly, making it easier to brush and creating a smoother, glossier finish.

Brush the egg wash evenly over the chilled pastries, ensuring you cover all the exposed puff pastry surfaces.

Bake the puffs for 15 to 20 minutes, rotating the baking sheets from top to bottom and front to back after 10 minutes. Rotating ensures even browning and baking. Bake until the puff pastry is golden brown on both the top and bottom and the filling is heated through and bubbly. The baking time may vary slightly depending on your oven, so keep an eye on the puffs and adjust the baking time as needed.

Remove the baked Ham & Cheese Spinach Puffs from the oven and let them cool slightly on the baking sheets before serving. Top with a sprinkle of freshly ground black pepper, if desired, and serve warm. The puffs are best enjoyed warm, when the puff pastry is at its flakiest and the filling is hot and gooey.

Nutrition Facts

• Yields: 12 servings
• Calories Per Serving: 359

(Please note: This nutritional information is an estimate. Actual values may vary based on specific ingredients and portion sizes. For more detailed nutritional information, please refer to the original recipe source if available.)

Preparation Time

• Prep Time: 15 mins
• Total Time: 1 hr 25 mins (includes baking and chilling time)

How to Serve Ham & Cheese Spinach Puffs

These versatile Ham & Cheese Spinach Puffs are perfect for a variety of occasions. Here are some delicious ways to serve them:

• Brunch Star: Elevate your brunch spread by including these savory puffs. They are a delightful contrast to sweeter brunch dishes like pancakes or waffles. Serve them alongside:
  • Fresh fruit salad
  • Yogurt parfait with granola and berries
  • Scrambled eggs or a frittata
  • Crispy bacon or sausage
• Appetizer Sensation: Impress your guests with these elegant and flavorful appetizers. They are easy to handle and perfect for mingling. Serve them as part of an appetizer platter with:
  • A selection of olives and marinated vegetables
  • Crackers and cheese
  • Dips like spinach artichoke dip or French onion dip
  • Prosciutto-wrapped melon
• Lunch or Light Dinner: Enjoy these puffs as a satisfying lunch or light dinner. Pair them with:
  • A simple green salad with a vinaigrette dressing
  • Tomato soup or a light broth-based soup
  • Roasted vegetables like asparagus or broccoli
• Snack Attack: These puffs make a delicious and savory snack any time of day. They are perfect for:
  • Afternoon pick-me-up
  • Game day gathering
  • Potlucks and picnics
• Make-Ahead Marvel: Prepare the filling and assemble the puffs ahead of time and bake them just before serving. This makes them ideal for entertaining. You can also bake them in advance and reheat them gently for a convenient option (see reheating instructions below).

Additional Tips for Perfect Ham & Cheese Spinach Puffs

1. Keep it Cold: Working with cold puff pastry is key to achieving flaky layers. Ensure your puff pastry is properly thawed in the refrigerator and keep it chilled while you are rolling, cutting, and filling it. If you find the pastry becoming too soft or sticky, return it to the refrigerator for a few minutes to firm up.
2. Don’t Overfill: While it’s tempting to load up the puffs with filling, overfilling can cause the pastry to burst during baking and prevent them from puffing up properly. Stick to the recommended amount of filling (about 3 tablespoons per square) for best results.
3. Seal Securely: Make sure to pinch the corners of the puff pastry together firmly to seal the filling inside. A secure seal prevents the filling from leaking out during baking and helps the puffs maintain their shape.
4. Egg Wash for Shine and Color: Don’t skip the egg wash! Brushing the puffs with egg wash before baking not only adds a beautiful golden-brown color but also gives them a lovely glossy finish. Ensure you brush the egg wash evenly over all exposed pastry surfaces.
5. Reheating for Leftovers (If Any!): While these puffs are best fresh out of the oven, leftovers can be reheated. Avoid microwaving, as it will make the puff pastry soggy. Instead, reheat them on a baking sheet in a preheated 350°F (175°C) oven for about 10-15 minutes, or until they are warmed through and the pastry is crisp again.

FAQ Section

Q1: Can I make the filling ahead of time?

A: Yes, absolutely! You can prepare the spinach and ham filling up to a day in advance. Cool it completely and store it in an airtight container in the refrigerator. This is a great time-saving tip when you’re preparing for a brunch or party.

Q2: Can I assemble the puffs ahead of time and bake them later?

A: Yes, you can assemble the puffs up to a few hours ahead of time. After filling and folding them, place them on a baking sheet, cover them loosely with plastic wrap, and refrigerate them until you are ready to bake. Baking them straight from the refrigerator is perfectly fine and may even enhance the flakiness of the pastry.

Q3: Can I use a different type of cheese instead of Gruyère?

A: While Gruyère is highly recommended for its unique flavor profile, you can substitute it with other cheeses if needed. Good alternatives include:

• Swiss Cheese: Offers a similar nutty flavor and melts well.
• Emmental: Another Swiss cheese variety, slightly milder than Gruyère.
• Fontina: A creamy, mild cheese that melts beautifully.
• A Blend of Cheeses: You could also use a blend of Gruyère and one of the other cheeses mentioned above, or a pre-shredded Swiss and Gruyère blend.

Keep in mind that substituting cheese may slightly alter the overall flavor of the puffs.

Q4: Can I use fresh spinach instead of frozen?

A: Yes, you can use fresh spinach. You will need about 1 pound of fresh spinach to yield approximately 10 ounces of cooked spinach. Sauté the fresh spinach in a pan with a little butter or olive oil until wilted. Then, drain it well and squeeze out as much excess moisture as possible before using it in the filling. Frozen spinach is more convenient and pre-chopped, but fresh spinach is a perfectly acceptable alternative.

Q5: Can I make these puffs vegetarian?

A: Yes, to make these puffs vegetarian, simply omit the ham. The spinach and Gruyère filling is delicious on its own. You could also add other vegetables to the filling, such as sautéed mushrooms, caramelized onions, or roasted red peppers, to add more flavor and substance to the vegetarian version.

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