Parmigiano Reggiano-Spinach Puffs Recipe

Ingredients

• 4 cups baby spinach (6 ounces), cooked, cooled
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3/4 cup milk
• 5 tablespoons butter
• 3 large eggs, at room temperature
• 1 1/2 cups (6 ounces) coarsely grated Parmigiano Reggiano

Preparation

1. Preheat oven to 400ºF.
2. Line 2 baking sheets with parchment paper.
3. Wrap spinach in a towel, squeeze until dry; chop fine.
4. In small bowl, mix flour, salt and cayenne.r
5. In medium saucepan, bring milk and butter to a boil. Remove from heat and add flour mixture; with wooden spoon, beat until it thickens and pulls away from sides, about 1 minute.
6. Add eggs 1 at a time, beating well until incorporated. Stir in spinach and cheese.
7. Drop rounded spoonfuls onto prepared baking sheets, spacing 1 inch apart. Bake until golden, 20 to 25 minutes.
8. Serve warm. (Puffs can be held at room temperature up to 1 day or frozen; reheat in 400ºF oven, 3 to 5 minutes.)

Compliments Of: Legends from Europe

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