Chicken spinach puff pastries
Feuilletes-au-poulet-et-aux-epinards-1160x650-BS008979-PUB-68172

Preparation time 20 minutes

Total time: 45 minutes

Ingredients

  1. 1 package (400 g) puff pastry sheets
  2. 5 mL (1 tsp.) olive oil
  3. 500 mL (2 cups) chopped fresh spinach
  4. 750 mL (3 cups) chicken bechamel sauce (see Chef's secret in recipe steps)
  5. 500 mL (2 cups) grated swiss cheese
  6. 1 egg yolk
  7. 15 mL (1 tbsp.) water
  8. To taste freshly ground pepper

Directions

  1. Preheat oven to 200°C (400°F). 
  2. Cut each sheet of puff pastry into 6 squares measuring about 8 cm x 8 cm (3 in. x 3 in.). 
  3. Heat oil in a skillet over medium-high heat and wilt spinach. Set aside. 
  4. Spoon about 60 mL (¼ cup) bechamel sauce, reserved spinach, and swiss cheese onto each pastry square. 
  5. Fold corners into the middle of each square and seal well. 
  6. Beat egg yolk with water and brush onto dough. Season with freshly ground pepper. 
  7. Bake in the oven for 25 to 30 minutes, until pastry is flaky and golden. 

Chef’s secret

Perfect for finishing off leftover chicken bechamel sauce, this recipe makes a good brunch dish.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more