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Spinach Bites

  • Servings: 64

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 1 Reynolds® Parchment Paper
  • 2 packages (17 1/4 oz. each) frozen puff pastry sheets
  • 1 package (10 oz.) frozen chopped spinach, cooked and drained
  • 1 cup shredded Swiss cheese
  • 1/2 cup chopped onion
  • 1/2 cup lowfat cottage cheese
  • 1/4 cup fine dry bread crumbs
  • 3 eggs, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon water


Step 1

PREHEAT oven to 400°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. Thaw pastry sheets at room temperature 20 minutes before unfolding.

Step 2

COMBINE spinach, Swiss cheese, onion, cottage cheese, bread crumbs, 2 eggs, salt and nutmeg. On lightly floured sheet of parchment paper, unfold each pastry sheet and roll out into a 12–inch square. Cut each sheet into sixteen 3-inch squares.

Step 3

PLACE 1 teaspoon spinach mixture in center of each square. Beat together remaining egg with water. Brush 2 edges of each square with egg mixture. Fold squares in half to form triangles. Press edges together with a fork. Place filled triangles on parchment-lined cookie sheets; brush with egg mixture. Reynolds Kitchens Tip: To freeze, place a sheet of Reynolds Wrap Non-StickFoil over each cookie sheet of unbaked Spinach Bites. To seal packets, fold edges of bottom foil sheet and top foil sheet together. Place cookie sheets with packets in freezer. When frozen, remove cookie sheets from freezer and stack packets in flat layers in the freezer. To bake, preheat oven to 400°F. Return frozen foil packets to cookie sheets, remove top sheet of foil. Bake 18 to 20 minutes or until golden brown.

Step 4

BAKE to minutes or until golden brown and puffed.

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