Please consult the OU's guidelines for checking fruits and vegetables.

Spinach and Cheddar Puff
Spinach and Cheddar Puff Eileen Goltz | Dairy
1 hour, 5 minutes 30 minutes
10 minutes
25 minutes
6 servings

  • Spinach and other insect-prone vegetables are not made permissible by the freezing process. These vegetables should only be purchased when bearing proper certification. Uncertified frozen varieties such as asparagus, broccoli and spinach are most difficult to check thoroughly. They are therefore not recommended.
  • Fresh spinach and scallions tend to be highly infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on checking these for insect infestation.
Ingredients
  • ½ 17¼-oz. package frozen puff pastry (1 sheet), thawed
  • 1 (3-oz.) package cream cheese, room temperature
  • ⅓ cup half and half
  • 3 eggs
  • 1 (10-oz.) package frozen chopped spinach, thawed & drained
  • ½ cup grated cheddar
  • ¼ cup grated Parmesan
  • 4 scallions, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions
  1. Preheat oven to 425°.
  2. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter glass pie plate. Trim edges.
  3. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients.
  4. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes.
  5. Cool 10 minutes before serving.

Kashrut Instructions

SPINACH & ARUGULA:

Please note: Only flat leaf spinach is recommended because its flat surface lends itself to efficient washing. Curly leaf spinach is difficult to clean and check. It is therefore not recommended.

INFESTATION: Spinach and arugula tend to be highly infested throughout the year. Light green thrips are often found in the small curls of the leaves. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8_) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm.

INSPECTION:

  1. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Separate the spinach leaves and agitate them in the soapy solution.
  3. Using a heavy stream of water or a power hose, remove all foreign matter and soap from the leaf surface. Alternatively, a vegetable brush may be used on both sides of the leaf.
  4. Several leaves should be checked over a light box or under strong overhead light to verify that the washing procedure has been effective. Both sides of the leaf must be checked.
  5. If it is practical, it is best to check each leaf.

SCALLIONS:

INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.

INSPECTION:

  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, it must be discarded.