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Spinach and Egg Puff Pastry Baskets with Cream Cheese Filling Recipe

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4.4 from 79 reviews

This delicious and easy brunch recipe features flaky puff pastry squares filled with a creamy spinach mixture and topped with baked eggs. Perfect for a special breakfast or brunch, this dish combines tender sautéed spinach with cream cheese and Parmesan, all baked to golden perfection with runny egg yolks. Garnished with fresh chives and optionally sprinkled with everything bagel seasoning, these savory tartlets are sure to impress and satisfy.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Puff Pastry and Egg Wash

  • 1 package (14.1 oz) frozen puff pastry sheets, thawed
  • 1 egg, beaten (for egg wash)
  • Everything bagel seasoning (optional)

Spinach Filling

  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 10 ounces fresh spinach, washed and roughly chopped
  • 4 ounces cream cheese, softened
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper to taste

Egg Topping and Garnish

  • 4 large eggs
  • Salt and freshly ground black pepper to taste
  • Fresh chives, chopped (for garnish)

Instructions

  1. Thaw Puff Pastry: Allow the frozen puff pastry sheets to thaw at room temperature for 30-40 minutes until they are pliable but still cold enough to handle easily.
  2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  3. Cut Puff Pastry: On a lightly floured surface, unfold the thawed puff pastry sheets and cut each sheet into four equal squares, making a total of eight squares.
  4. Score Pastry Edges: Lightly score a smaller square inside each puff pastry square about 1/2 inch from the edges, being careful not to cut all the way through. This helps the edges puff up.
  5. Apply Egg Wash: Brush the top surfaces of each pastry square with the beaten egg. If using, sprinkle the edges with everything bagel seasoning for extra flavor and texture.
  6. Bake Pastry Shells: Place the prepared squares on the baking sheet and bake for 12-15 minutes, or until they are golden brown and puffed up nicely.
  7. Create Wells: Once baked, let the puff pastry cool slightly. Gently press down the center of each square to create a shallow well to hold the filling and egg.
  8. Sauté Shallots and Garlic: Heat olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  9. Cook Spinach: Add the chopped spinach to the skillet in batches if necessary. Cook, stirring occasionally, until the spinach is wilted and reduced in volume, about 5-7 minutes.
  10. Drain Spinach: Transfer the cooked spinach to a colander and press out any excess moisture to prevent soggy filling.
  11. Mix Spinach Filling: Return the drained spinach to the skillet or place it in a mixing bowl. Add softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and freshly ground black pepper to taste. Stir until smooth and well combined.
  12. Fill Pastry Shells: Spoon the creamy spinach mixture evenly into the wells of each baked puff pastry shell.
  13. Create Egg Indentations: Make a small indentation in the center of the spinach filling in each shell to cradle the egg.
  14. Add Eggs: Carefully crack one large egg into each indentation. Sprinkle the eggs with salt and freshly ground black pepper.
  15. Bake to Set Eggs: Return the filled pastries to the oven and bake for 10-15 minutes, or until the egg whites are set but the yolks remain runny.
  16. Garnish and Serve: Remove from the oven and let cool slightly. Garnish each tartlet with freshly chopped chives and serve immediately for the best flavor and texture.

Notes

  • Ensuring the puff pastry is cold but pliable helps achieve the best puff and texture.
  • Pressing out the cooked spinach moisture is essential to avoid soggy pastries.
  • If you prefer firmer yolks, bake the egg-topped pastries for a few extra minutes.
  • Everything bagel seasoning adds great flavor but can be omitted for a milder taste.
  • Use fresh spinach for best results; frozen spinach would add too much moisture.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/spinach-and-egg-puff-pastry-baskets-with-cream-cheese-filling-recipe/