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how to make spinach and artichoke stuffed beignets

Spinach and Artichoke Stuffed Beignets

When it comes to food, creating the perfect meal is often about balance. You want to consider contrasting flavors and textures that complement each other
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 10
Calories 250 kcal

Equipment

  • Bowls

Ingredients
  

For the Spinach and Artichoke Filling

  • 1 15 oz. can of artichoke hearts, rinsed, drained, and finely chopped: Adds a distinct tanginess.
  • 1 teaspoon minced garlic: This is the flavor booster that elevates the dish.
  • 1 cup frozen chopped spinach thawed and thoroughly drained: A must for that filling green taste.
  • ¼ cup finely grated Parmesan cheese: Contributes a nutty and savory undertone.
  • 2 8 oz. packages of cream cheese, softened to room temperature: Creates a creamy, luscious filling.
  • 4 ounces shredded mozzarella cheese: For that melty goodness.
  • Salt and freshly ground black pepper to taste.

For the Beignets

  • ¾ cup tangy buttermilk: Adds flavor and helps the dough rise.
  • 3 tablespoons granulated sugar: Provides a subtle sweetness to the dough.
  • 4 teaspoons active dry yeast: Acts as a leavening agent.
  • 1 tablespoon unsalted butter melted: Enhances richness.
  • 3 ½ cups bread flour: Gives the dough structure.
  • 1 large egg lightly beaten at room temperature: Binds the mixture.
  • 2 ounces finely grated Parmesan cheese: To integrate that beautiful cheese flavor into the dough.
  • ½ teaspoon baking soda: Helps with the rise.
  • ¼ teaspoon fine salt: For flavor enhancement.
  • 1 cup warm water 95–115°F: Activates the yeast.

To Fry

  • Neutral frying oil such as canola or vegetable oil.

Instructions
 

Step 1: Prepare the Filling

  • Start by creating your delicious filling. Combine the chopped artichokes, minced garlic, drained spinach, both cheeses, and a pinch of salt and pepper in a bowl. Mix well until combined. Taste and adjust seasoning as necessary. Set this aside while you prepare the dough.

Step 2: Make the Dough

  • In a small bowl, mix the warm water and sugar. Add the yeast and let it sit for about 5–10 minutes until it becomes frothy.
  • In a large mixing bowl, combine the bread flour, Parmesan cheese, baking soda, and salt. Whisk them together. Make a well in the center and add the buttermilk, melted butter, the frothy yeast mixture, and the beaten egg. Mix until a rough dough forms. Don’t worry if it looks a bit shaggy.

Step 3: Knead the Dough

  • Transfer the dough onto a lightly floured surface. Knead for around 5–7 minutes until the dough is smooth and elastic. It should spring back at a gentle touch. Place it in a greased bowl, cover it, and let it rise for about 1 hour until doubled in size.

Step 4: Combine Filling and Dough

  • Once your dough has risen, punch it down gently. Turn it out onto a floured surface and roll it out into a rectangle about a quarter of an inch thick. Cut out squares, about 3 inches by 3 inches.
  • Take approximately a tablespoon of the filling and place it in the center of each square. Fold the corners over to seal the filling inside fully. Make sure they are well-sealed so they don’t burst while frying.

Step 5: Fry the Beignets

  • In a deep pot or a fryer, heat the neutral oil over medium-high heat until it reaches 350°F. Carefully place a few filled beignets into the hot oil, doing so in batches to avoid overcrowding.
  • Fry until golden brown, about 2-3 minutes per side. Remove them and place them on paper towels to drain excess oil. Repeat the process with the remaining beignets.

Step 6: Serve

  • Enjoy your freshly fried spinach and artichoke stuffed beignets warm. Consider serving with your favorite dipping sauce for added flavor!

Notes

  • Ensure proper drainage of spinach: Excess moisture can lead to soggy filling. Squeeze out as much water as possible.
  • Use a thermometer for frying oil: This ensures that your beignets cook evenly without burning.
  • Don’t overload the fryer: Fry in small batches to maintain consistent oil temperature.
  • Experiment with fillings: Feel free to add herbs or modify the cheeses based on your preference.
  • Cool completely before storing: This helps maintain freshness if you plan to save leftovers.

Nutrition

Calories: 250kcalCarbohydrates: 25gProtein: 7gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 400mgFiber: 1gSugar: 1g
Keyword Spinach and Artichoke Stuffed Beignets
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