⏱ Time:
Prep: 15 minutes
Bake: 15 minutes
Total: 30 minutes
🍽 Servings:
12 bites
🧾 Ingredients:
-
1 sheet puff pastry, thawed (cut into 12 squares)
-
1 cup mushrooms, finely chopped
-
1 cup fresh spinach, chopped
-
¼ cup light cream cheese
-
2 tbsp grated Parmesan or mozzarella
-
1 tsp olive oil
-
2 cloves garlic, minced
-
¼ tsp black pepper
-
Salt to taste
-
Optional: chili flakes, sesame seeds
👩🍳 Instructions:
-
Preheat oven to 200°C (400°F). Line baking tray.
-
Heat oil in skillet. Sauté garlic 30 seconds, add mushrooms until soft.
-
Add spinach; cook until wilted and moisture evaporates.
-
Stir in cream cheese, Parmesan, salt, and pepper.
-
Place 1 tbsp filling in center of each pastry square. Fold and seal.
-
Bake 12–15 minutes until golden and puffed.
🌟 Pro Tips:
-
Cool filling before stuffing to avoid soggy pastry.
-
Brush tops with egg wash for shine.
-
Add sun-dried tomatoes for flavor boost.
📊 Nutrition (Per Bite – Approx):
Calories: 110
Protein: 3g
Carbs: 10g
Fat: 7g
💡 Weight Watchers Points (Estimated):
-
Puff pastry: 3 points per bite
-
Filling: 1 point
👉 Total: 4 WW Points per bite
(Using phyllo dough instead drops to 2 points)
❓Q/A Notes:
Q: Can I air fry these?
Yes — 190°C (375°F) for 8–10 minutes.
Q: Can I make them ahead?
Yes — freeze unbaked up to 1 month.
Q: Can I make them vegan?
Yes — use dairy-free cream cheese.
Q: Can I use frozen spinach?
Yes — thaw and squeeze dry.
Q: What dips pair well?
Garlic yogurt sauce, marinara, or pesto.