Puffed pastry stuffed with Ham, Spinach, and Gruyere Cheese makes a delicious and fun appetizer or first course. I enjoyed the leftovers for lunch the following day.
G is for Gruyere........
My blogging friends and I get together every other Wednesday to share recipes that start or feature ingredients as we work our way through the alphabet. Let's take a look at the other G recipes being shared today........
- Karen’s Kitchen Stories: Golden Diner Pancakes with Maple Honey Syrup
- A Messy Kitchen: Gochujang Sugar Cookies
- Jolene’s Recipe Journal: Cheesy Bacon Grits
- Sneha’s Recipe: Homemade Gluten Free Bread Flour
- Sizzling Tastebuds: Wholewheat Garlic Monkey Bread
- Food Lust People Love: Ricotta Gnocchi à la Poêle
- Blogghetti: Grilled Garlic Honey Boneless Wings
- Mayuri’s Jikoni: Kadai Aloo Gobi
- Magical Ingredients: Gochujang Garlic Flower
- A Day in the Life on the Farm: Ham, Cheese, and Spinach Packets
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chunky Garlic Stuffed Olive Deviled Eggs
I served these as an appetizer when we celebrated our sister-in-law's birthday last month. They are delicious, stuffed with chunks of ham, melty Gruyere cheese, and chopped spinach.
Last year, for the Letter G, I shared Garlic Honey Chicken Thighs, and in 2024, I shared Shrimp and Grits.
D is for Ricotta Gnocchi
E is for Souper Easy Quiche
F is for Fondue
Yield: 8 packets
Ham, Gruyere, and Spinach Packets
Puffed pastry stuffed with Ham, Spinach, and Gruyere Cheese makes a delicious and fun appetizer or first course. I enjoyed the leftovers for lunch the following day.
Prep time: 30 MinCook time: 15 MinInactive time: 30 HourTotal time: 30 H & 45 M
Ingredients
- 1 1/2 T. butter
- 1/4 c. finely chopped Vidalia onion
- 1 T. flour
- 1/2 c. milk
- salt and pepper, to taste
- 5 oz. frozen chopped spinach, thawed and squeezed dry
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 1 t. cold water
Instructions
- Melt the butter in a saucepan over medium heat. Add the onion. Cook, stirring occasionally until fragrant and translucent. Whisk in the flour, cook until thickened, then whisk in the milk. Cook to a boil, reduce the heat to low, and simmer for a minute or two, until thickened. Remove from heat.
- Stir in the Gruyere until melted, season with salt and pepper.
- Stir in the ham and spinach. Set aside to cool.
- Roll the sheet of parchment into a rectangle of approximately 10" x 16" on a lightly floured surface. Use a sharp knife to cut into 8 equal pieces. Transfer the pastry pieces to a baking sheet lined with parchment or a silicone mat.
- Divide the ham mixture between the pastry pieces and fold the corners in to meet, pressing and pinching the edges together, to form a packet.
- Place in the refrigerator for at least 30 minutes or until ready to bake.
- Whisk together the egg and water, brush each packet with the egg wash, and bake in a preheated 400* oven for 15-20 minutes until puffed and golden brown.
Notes
Adapted from a recipe found in Delish.
Nutrition Facts
Calories
215Fat (grams)
15 gSat. Fat (grams)
5 gCarbs (grams)
16 gFiber (grams)
1 gNet carbs
15 gSugar (grams)
1 gProtein (grams)
4 gSodium (milligrams)
145 mgCholesterol (grams)
28 mg
Property of A Day in the Life on the Farm
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