Super Bowl Snacks, Part IV: This Counts as a Vegetable, Right?

spinach puffs

spinach puffs

By Alicia Ghio

When it comes to party snacks I often cannot resist the classics – chips and onion dip, loaded nachos, and yes, anything made with puff pastry. I know it goes against my “healthy eating philosophy” but I love all the fluffy, buttery goodness of puff pastry. Hey, everything in moderation, right?

Well, when it comes time for snacks during this year’s “big game,” I came up with a way to rationalize my indulgence. I added something healthy – fresh (and local) spinach. Okay, so it’s a healthy vegetable enveloped by buttery pastry, but it’s a vegetable nonetheless.

Spinach Puffs

Makes 12 puffs


  • 1 cup fresh spinach
  • 1 Tablespoon sun-dried tomatoes (not packed in oil)
  • 2 garlic cloves
  • 2 strips cooked bacon
  • ¼ cup grated Parmesan cheese
  • 1 puff pastry sheet


  1. Preheat oven to 375 degree Fahrenheit.
  2. In a food processor add the spinach, sun-dried tomatoes, garlic cloves and cooked bacon. Pulse into a fine texture.
  3. Scrap into a small bowl and stir in the Parmesan cheese. Set aside.
  4. From one thawed puff pastry sheet cut out twelve 2-inch circles.
  5. With a fork prick each circle a couple times in the center. Then, gently press into a mini-muffin pan.
  6. Fill with the spinach mixture.
  7. Put in oven and bake for 20 minutes.
  8. Serve immediately.

Here’s to a good game and good eats!

For more recipes from Alicia, check out The Natural Princess or her blog, Local Food Rocks.  You can also find her on Facebook and Twitter!

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