By Alicia Ghio
When it comes to party snacks I often cannot resist the classics – chips and onion dip, loaded nachos, and yes, anything made with puff pastry. I know it goes against my “healthy eating philosophy” but I love all the fluffy, buttery goodness of puff pastry. Hey, everything in moderation, right?
Well, when it comes time for snacks during this year’s “big game,” I came up with a way to rationalize my indulgence. I added something healthy – fresh (and local) spinach. Okay, so it’s a healthy vegetable enveloped by buttery pastry, but it’s a vegetable nonetheless.
Makes 12 puffs
- 1 cup fresh spinach
- 1 Tablespoon sun-dried tomatoes (not packed in oil)
- 2 garlic cloves
- 2 strips cooked bacon
- ¼ cup grated Parmesan cheese
- 1 puff pastry sheet
- Preheat oven to 375 degree Fahrenheit.
- In a food processor add the spinach, sun-dried tomatoes, garlic cloves and cooked bacon. Pulse into a fine texture.
- Scrap into a small bowl and stir in the Parmesan cheese. Set aside.
- From one thawed puff pastry sheet cut out twelve 2-inch circles.
- With a fork prick each circle a couple times in the center. Then, gently press into a mini-muffin pan.
- Fill with the spinach mixture.
- Put in oven and bake for 20 minutes.
- Serve immediately.
Here’s to a good game and good eats!