Spinach-Cheese Puffs

  • Prep Time: 0 mins
  • Total Time: 20 mins
  • Serves: 1,Yield: 48CHEESE PUFFS
  • Ingredients

  • 1 (10) packages frozen chopped spinach
  • 1cupmilk
  • 1/2 cup margarine or 1/2 cupbutter
  • 1teaspoonsalt
  • 1cupall-purpose flour
  • 4largeeggs
  • 1/4 lb gruyere or 1/4 lbswiss cheese, shredded
  • 1/2 cupparmesan cheese, Grated
  • parsley or beets orsalad greens
  • Directions

  • Drain spinach; squeeze dry with paper towels.
  • In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils.
  • Remove saucepan from heat.
  • With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan.
  • Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny.
  • Stir in Gruyere and parmesan cheeses and spinach.
  • If not baking right away, cover surface of mixture with plastic wrap and refrigerate.
  • Preheat oven to 375 degrees.
  • Lightly grease 2 large cookie sheets.
  • Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart.
  • Bake 15 to 20 minutes until cheese puffs are golden brown.
  • Arrange appetizer and garnish on platter; serve immediately.
  • Reviews

  • “As my mother-in-law might exclaim, “Boy Howdy!Are these great!”I made these as directed, using some shredded sharp cheddar to make enough cheese with the Swiss.I also used a 9 oz. bag of fresh baby spinach — just cooked it briefly in a skillet over medium-high heat, then drained (using about a hundred paper towels!), then chopped.My puffs are very spinachy, but that’s fine with me.I started off dropping these by tablespoonfuls, as directed, but soon realized I could get more “bang for my buck” by using just teaspoonfuls to drop them.(The photo I posted is of the teaspoonful-size.) They baked up a little more evenly (less done on the bottoms) and golden, using the smaller amount of dough for each puff — plus I’ll get more in the end!I made these to serve at a party I am hosting in two days (I figure I will refrigerate until the party and then reheat in a warm oven) but I don’t know…there might not be any left to serve.Rich, savory, melt-in-your-mouth tasty, make the house smell great…these are 5-star fantastic!”

  •