Spinach and cheese bites are a delicious preparation that combines the smoothness of cheese with the freshness and nutritional value of spinach. Originating from French tradition, these bites, also known as gougères in France, have been adopted and adapted in various regions of Latin America. In countries like Mexico and Colombia, this recipe is commonly served as an appetizer at family gatherings or celebrations, while in Argentina and Chile they are simply called "stuffed cheese bites" or "spinach and cheese turnovers." Their versatility and flavor have won over palates, making them a favorite option to share at different times of the day.
Spinach and cheese bites
How to Make Spinach and Cheese Bites
Ingredients: Frozen chopped spinach, milk, margarine, salt, all-purpose flour, eggs, Gruyere cheese, Parmesan cheese, and parsley.
Steps:
Drain the spinach.
Dry with paper towels.
In a 3-quart saucepan over medium heat, warm the milk, margarine or butter, and salt until the margarine melts and the mixture boils.
Remove the saucepan from the heat.
With a wooden spoon, vigorously mix in the flour all at once until the mixture forms a ball and pulls away from the sides of the saucepan.
Add the eggs to the flour mixture, one at a time, beating well after each addition, until the mixture is smooth and silky.
Incorporate the Gruyere and Parmesan cheeses and the spinach.
If not baking immediately, cover the surface of the mixture with plastic wrap and refrigerate.
Preheat the oven to 375 degrees.
Lightly grease 2 large cookie sheets.
Place the batter with level spoonfuls onto the sheets, leaving about 1 1/2 inches of space between them.
Bake for 15 to 20 minutes until the cheese bites are golden.
Arrange the appetizer and garnish on the serving platter.
Serve immediately.
Ingredients (9)
- Frozen Chopped Spinach
- Milk
- Margarine
- Salt
- All-Purpose Flour
- Eggs
- Gruyere Cheese
- Parmesan Cheese
- Parsley
Instructions (23 steps)
- 1 Drain the spinach
- 2 Dry with paper towels
- 3 In a 3-quart saucepan over medium heat
- 4 warm milk
- 5 margarine or butter
- 6 and salt until the margarine melts and the mixture boils
- 7 Remove the saucepan from the heat
- 8 With a wooden spoon
- 9 vigorously mix in the flour all at once until the mixture forms a ball and pulls away from the sides of the saucepan
- 10 Add the eggs to the flour mixture
- 11 one at a time
- 12 beating well after each addition
- 13 until the mixture is smooth and silky
- 14 Incorporate the Gruyère and Parmesan cheeses and the spinach
- 15 If not baking immediately
- 16 cover the surface of the mixture with plastic wrap and refrigerate
- 17 Preheat the oven to 375 degrees
- 18 Lightly grease 2 large baking sheets
- 19 Drop the batter with level spoonfuls onto the sheets
- 20 leaving about 1 1/2 inches of space
- 21 Bake for 15 to 20 minutes until the cheese puffs are golden
- 22 Arrange the appetizers and garnish on the platter
- 23 Serve immediately
Nutritional Information
Calories:
2394 kcal
Protein:
0g
Carbohydrates:
305g
Fat:
263g
Azúcar:
0g
Sodio:
200mg