Ham & Cheese Spinach Puffs

Thought your Easter brunch plans were set? Think again. Stuffed with ham, spinach, and Gruyère, these cheesy pastries are calling your name. Store-bought puff pastry and chopped frozen spinach make these puffs a breeze to assemble. Make them to upgrade any spring brunch, or as an easy appetizer to use up any leftover ham. 

Defrost the puff pastry in the refrigerator overnight, and make sure to keep it as cold as possible while you’re rolling it out, cutting, and filling it. The frozen spinach can be quickly thawed in the microwave. Some use kitchen towels to squeeze out the extra water, but I find it easier to place the spinach in a fine-mesh sieve set over the sink and just press it against the bottom of the sieve so the extra water runs out and down the drain. This way is quick and effective—and you won’t need to worry about a bunch of wet kitchen towels.

These puffs are best fresh out of the oven, but if you want to work ahead, you can make the filling and even cut out the pastry squares the day before. Cool the filling completely before storing in an airtight container in the refrigerator, and layer the puff pastry squares with a little flour between them so they don’t stick before wrapping tightly in plastic wrap and refrigerating. 

If you happen to have leftovers (doubtful, but let’s pretend), you can refrigerate them in an airtight container for up to 3 days. Microwaving will make them soggy, but you can reheat them on a baking sheet in a 350° oven just until they’re warmed through.

Made these? Let us know what you think in the comments below.