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Spinach Bites

Yield 64 appetizers


  • Reynolds® Parchment Paper
  • 2 packages (17 1/4 oz. each) frozen puff pastry sheets
  • 1 package (10 oz.) frozen chopped spinach, cooked and drained
  • 1 cup shredded Swiss cheese
  • 1/2 cup chopped onion
  • 1/2 cup lowfat cottage cheese
  • 1/4 cup fine dry bread crumbs
  • 3 eggs, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon water

How to Make It

  1. PREHEAT oven to 400°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. Thaw pastry sheets at room temperature 20 minutes before unfolding.

    COMBINE spinach, Swiss cheese, onion, cottage cheese, bread crumbs, 2 eggs, salt and nutmeg. On lightly floured sheet of parchment paper, unfold each pastry sheet and roll out into a 12 inch square. Cut each sheet into sixteen 3-inch squares.

    PLACE 1 teaspoon spinach mixture in center of each square. Beat together remaining egg with water. Brush 2 edges of each square with egg mixture. Fold squares in half to form triangles. Press edges together with a fork. Place filled triangles on parchment-lined cookie sheets; brush with egg mixture.

    BAKE 12 to 14 minutes or until golden brown and puffed.