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    Home > Blog > Appetizers > Spinach and Artichoke Stuffed Beignets

    Spinach and Artichoke Stuffed Beignets

    by Teri Lyn Fisher · Published: May 21, 2018 · Modified: Jan 24, 2021

    Jump to Recipe
    A platter of spinach and artichoke stuffed beignets and servings on small plates.

    Spinach and artichoke is one of my favorite combinations for appetizer dip stuff. Especially warm. Yum. So because we love that combo so much, we put them into beignets because that seemed like a really good idea. A delicious dough pocket filled with even more cheesy delicious filling. Yaaasss. So frying stuff is not always the easiest thing to do – but these are worth it. I promise. :)
    ♥ Teri


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    A platter of spinach and artichoke stuffed beignets and a serving on small plates.

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    A platter of spinach and artichoke stuffed beignets and servings on small plates.

    Spinach and Artichoke Stuffed Beignets

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 50 minutes mins
    Servings: 10

      INGREDIENTS  

    spinach and artichoke filling

    • 2 (8 oz.) blocks cream cheese, softened
    • 1 cup frozen spinach, thawed and chopped with as much excess water squeezed out
    • 1 (15 oz.) can artichoke hearts, drained and chopped
    • 4 ounces shredded mozzarella
    • salt and pepper to taste

    beignets

    • 4 teaspoons active dry yeast
    • 3 tablespoons sugar
    • 1 cup lukewarm water (95-115˚F)
    • ¾ cup buttermilk
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 large egg, room temperature and lightly beaten
    • 3 ½ cups bread flour
    • 2 ounces grated Parmesan

    to fry

    • oil

      INSTRUCTIONS  

    • In a mixing bowl, stir together filling ingredients until fully combined. Cover and set aside.
    • In a mixing bowl, sprinkle yeast and sugar into water and allow mixture to sit and get frothy, about 5 minutes.
    • Stir in buttermilk, baking soda, salt, and egg.
    • Add flour, ½ cup at a time, until fully incorporated and a rough dough comes together. Turn mixture out onto a clean, lightly floured surface and knead for 4 to 6 minutes or until a smooth dough comes together.
    • Place dough into a lightly greased bowl and cover with a damp towel. Allow dough to sit in a warm area until double in size, about 1 hour.
    • Fill a tall-and wide pot with 2-inches oil and preheat to 350˚F.
    • Once dough has doubled in size, punch down in center to deflate, turn out onto a clean, lightly floured surface and cut dough into two equal pieces. Cover one piece of dough and roll out the other until ¼ – ⅛ inches thick.
    • Place 2 teaspoon sized dollops of the filling over the rolled dough, about 2 inches apart.
    • Roll other half of dough until about ¼ – ⅛ inches thick and carefully place over the other rolled dough with the dollops of filling.
    • Using a 1 ½ to 2 inch circle cutter to cut out stuffed rounds, making sure the edges are well sealed.
    • Carefully and gently drop a few pieces of dough into the hot oil and fry for 3 to 4 minutes on each side.
    • Drain onto a baking sheet lined with paper towels and repeat until all dough has been fried.
    • Top beignets with a generous amount of grated Parmesan and serve immediately.

      NOTES  

    • *Makes 40 Beignets
    Calories: 467kcal Carbohydrates: 43g Protein: 16g Fat: 26g Saturated Fat: 12g Cholesterol: 87mg Sodium: 608mg Potassium: 200mg Fiber: 3g Sugar: 7g Vitamin A: 1232IU Vitamin C: 9mg Calcium: 205mg Iron: 1mg
    CUISINE: American
    KEYWORD: beignets, spinach and artichoke, stuffed beingets
    COURSE: appetizers, snacks

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    May 21, 2018 / 2 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Creamed Corn Mac and Cheese
    Next Post: Vegan Lentil Soup with Spinach and Topped with Garlicky Almond Cream Next Post >

    Reader Interactions

    May 21, 2018 / 2 Comments

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      5 from 1 vote (1 rating without comment)

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    1. M

      January 09, 2023 at 11:47 pm

      Any suggestions for how to prepare these in advance?

      Reply
    2. Jenny

      May 25, 2018 at 12:51 am

      This looks amazing. Do you think it’s possible to make the stuffed beignets in advance and then fry them later? How long might they keep for in the fridge that way?

      Reply

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