Spinach-Cheese Puffs
Ingredients
Directions
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!”