Spinach Cheese Puffs Recipe
1 (10-ounce) pkg. frozen chopped spinach
1 tsp. Salt
1 cup flour (all-purpose)
1/2 cup parmesan cheese, grated
1 cup of Milk
4 big eggs
1/2 cup of butter or Margarine
Parsley, salad green or beet
1/4 lb. shredded Swiss or Gruyere cheese
Drain out spinach then squeeze it dry using paper towels. On a 3-qt. saucepan on medium flame, heat the milk, salt, butter or margarine just until it melts & the mixture has boiled.
Take the saucepan out of the heat and using a wooden spoon, add in the flour at 1 time until the mixture forms into a ball & it leaves the sides of the saucepan.
Next, add in eggs to the flour mixture 1egg at a time and beat the mixture well after you add in an egg then wait for the mixture to be satiny and smooth. Then, add in parmesan and gruyere cheese then the spinach.
If you are not going to bake it immediately, just cover the mixture’s surface with some plastic wrap then put inside the refrigerator. Oven should be preheated to around 375′ F.
Get 2 big cookie sheets then grease them lightly then put a tbsp. of batter on the sheets and they must be 1.5 inches away from each other.
Bake in the oven for 15-20 mins. until the puffs turn golden and browned. Arrange the appetizers onto a serving platter then place some garnishing and serve them right away.
This dish makes around 4 dozen cheesy puffs.
