Planning on throwing a party sometime soon? If you are then I suggest making these appetizers. If you're not then you can make them alone and contemplate why you're not invited to more dinner parties.

Tillamook dairy was kind enough to send me some of their delicious cheese. If you've never had Tillamook cheese before it makes store brand cheese seem like some sort of cheap rubber substitute they used in WWII. The sharpness of the white cheddar cuts right through the spinach and Indian spices, but doesn't overpower them. The pastry, spinach, cheese and spices seem to form a team that works extremely well together, much like the "A Team," but for copyright reasons let's say "An a Team."


White Cheddar Cheese
tomatoes and spinach

Palak White Cheddar Pastries

Yields 18 pastries
  • 2 bags of packaged Spinach chopped
  • 1/4 cup Water
  • 1/2 Lemon juiced
  • 2 Tomatoes diced
  • 1 Large Onion diced
  • 4 cloves Garlic diced
  • 1 teaspoon Olive Oil
  • 1/2 teaspoon Ginger ground
  • 1/2 teaspoon Coriander
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Cinnamon
  • 2 teaspoon Garam Masala
  • 1 Tablespoon Greek Yogurt
  • 8 oz. Tillamook Vintage White Cheddar cubed
  • 1 Egg whisked
  • 1 package (9 x 9.5 in) Puff Pastry* thawed
  1. Preheat the oven to 400°. Add the spinach, water, and lemon juice to a medium-sized sauce pan, cover and heat over medium heat until all the leaves have wilted down.
  2. While the spinach is cooking, add the onions, garlic, and olive oil to a large skillet and cook over medium heat until the onions have slightly caramelized. Add the spices to the onions. After cooking for 3-5 minutes stir in the tomatoes and yogurt. Cook for another 5 minutes. Add the onion and tomato mixture to the spinach. Let simmer for yet another 5 minutes.
  3. Use a food processor to blend until you get the consistency of chunky peanut butter.
  4. Cut the pastries into 1 x 1 inch squares. place evenly on a greased cookie sheet with parchment paper. Place two cheese cubes at the center of each pastry square. Scoop 1 Teaspoon of the spinach on top of each square.
  5. Pinch two opposite edges of the square together, as pictured below. Brush each folded pastry with the whisked egg. Bake at 400° until golden brown, which should be about 15 minutes.
  6. Serve with rice and enjoy!
*Yes, I use store-bought puff pastry. In the words of the greatest poet of our generation, "ain't no one got time for that."

Coconut Lime Basmati Rice

  • 1 cup Basmati Rice
  • 1 can Coconut Milk
  • 1 Lime zested
  1. Rinse the rice 3 times. Add everything to a rice cooker. Wait about 20 minutes. Boom you're done.

puff pastry

Katy Weaver once again out doing herself with some outstanding photography.

1 Comment