Spinach lasagna filling stuffed inside flaky puff pastry cups with a dollop of tomato sauce for a twist on the much loved classic.
The filling is made with frozen chopped spinach sauteed with onion and garlic then mixed with ricotta, shredded mozzarella, a touch of Parmesan and an egg to hold everything together.
A sheet of puff pastry is rolled out and cut into 9 squares then fitted into a muffin pan. A tablespoon of your favorite tomato sauce goes into the bottom and the spinach filling is spooned over that.
They’re baked until puffy and irresistibly golden brown. Once out of the oven they’re finished with a sprinkle of mozzarella.
They’re perfectly suitable for dinner and also make great appetizers. I bet they’d be one of the first things to disappear at a potluck or party.
If they even make it there.
|Spinach Lasagna Cups|| |
- 2 tablespoons olive oil
- 3 cloves minced garlic
- scant ¼ cup diced onion
- sea salt and fresh black pepper
- 8 ounces frozen chopped spinach, thawed
- 1 sheet puff pastry
- heaping cup of your favorite tomato sauce
- 1 cup ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese, divided
- 1 tablespoon Parmesan cheese
- Heat the olive oil over medium-low heat in a medium frying pan and add the garlic, onion and a few dashes salt and pepper. Cook about 5 minutes, stirring often.
- Add the spinach to the pan and turn the heat up to medium, cook stirring often about 10 minutes. Tilt the pan and gently press down on the spinach to collect any excess liquid. Spoon the liquid out and let the spinach cool.
- Meanwhile roll the sheet of puff pastry out on a lightly floured surface to a 12 x 12-inch square.
- Cut into 9 squares.
- Spray 9 wells of a muffin pan with non-stick spray.
- Press a puff pastry down into the bottom of each one and prick the bottom a few times with a fork. Cover lightly with plastic wrap. Place the pan in the refrigerator.
- Preheat the oven to 400 degrees F.
- Mix the cooled spinach, ricotta, egg, ¾ cup mozzarella and Parmesan together. Season with a few good dashes of salt and pepper.
- Fill each cup with the mixture so it comes to the top of the muffin pan. You may have a little bit of the mixture left over - it makes a yummy omelette filling or you can bake it in the muffin cups without the puff pastry.
- Bake 18 - 20 minutes until the pastry is browned and the filling is puffy. Sprinkle the remaining mozzarella on top as soon as they come out of the oven.
- Refrigerate leftovers up to 5 days and reheat in the oven.