Spinach & goat’s cheese puff

Spinach & goat’s cheese puff

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(4 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
Top shop-bought puff pastry with wilted greens, flavoured with nutmeg and some salty cheese - a great-value supper or lunchbox option

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal633
  • fat43g
  • saturates24g
  • carbs35g
  • sugars4g
  • fibre3g
  • protein26g
  • salt1.9g


  • 375g pack ready-rolled puff pastry
  • 400g frozen spinach, thawed and squeezed dry



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 x 125g packs soft goat's cheese
  • ¼ nutmeg, grated



    One of the most useful of spices for both sweet and savoury


  1. Heat oven to 220C/200C fan/gas 7. Unroll the pastry and put in a large Swiss roll tin. Trim any excess pastry at either end if necessary. Prick all over with a fork, then bake for 10 mins.

  2. Use a hand blender to blitz the spinach with the eggs, milk, half the goat’s cheese and nutmeg, until the spinach is chopped but not puréed. Take the pastry from the oven and press down the centre, as it will have puffed up. Spoon on the filling, scatter with the rest of the cheese, then bake for 15 mins until the filling is set.

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Comments, questions and tips

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4th Oct, 2015
Used less milk and fried the spinach with garlic and black pepper. My 16 months old loved it.
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