Spinach and Artichoke Stuffed Beignets

Spinach and Artichoke Stuffed Beignets are a revelation! Last weekend, I decided to try my hand at these savory delights for a casual get-together, and let me tell you, they were an absolute hit. From the moment the first batch emerged from the fryer, golden brown and puffed to perfection, the aroma alone had everyone gathered around the kitchen counter. The light, airy beignet dough, yielding to a warm, creamy, and flavorful spinach and artichoke filling, was an experience in texture and taste that left everyone wanting more. Even my notoriously picky kids, who usually turn their noses up at anything green, devoured these without a second thought. They were so good, in fact, that I’ve already been asked to make them again for our next family gathering. If you’re looking for a unique and crowd-pleasing appetizer or snack, look no further – these Spinach and Artichoke Stuffed Beignets are guaranteed to impress and become a new favorite.

Ingredients You’ll Need for Delicious Spinach and Artichoke Stuffed Beignets

To create these irresistible Spinach and Artichoke Stuffed Beignets, you’ll need a combination of simple pantry staples and fresh, flavorful ingredients. Here’s a breakdown of what you’ll need to gather:

• For the Beignets:
  • Active Dry Yeast: (1 packet, about 2 1/4 teaspoons) – The magic ingredient that makes our beignets light and fluffy. Ensure it’s fresh for optimal rising.
  • Granulated Sugar: (1 tablespoon) – A touch of sweetness to balance the savory filling and feed the yeast.
  • Warm Milk: (1 cup, about 105-115°F) – Provides the liquid base for the dough and activates the yeast. Make sure it’s warm, not hot, to avoid killing the yeast.
  • Unsalted Butter: (4 tablespoons, melted and cooled slightly) – Adds richness and flavor to the beignet dough, contributing to its tender texture.
  • Large Egg: (1) – Binds the dough ingredients together and adds structure.
  • All-Purpose Flour: (3 cups, plus more for dusting) – The foundation of our beignet dough, providing the structure and chewiness we’re looking for.
  • Salt: (1 teaspoon) – Enhances the flavors of all the ingredients and balances the sweetness.
  • Vegetable Oil: (for frying) – For achieving that perfect golden-brown crispiness on our beignets. Canola or peanut oil are also good alternatives.
  • Powdered Sugar: (for dusting, optional) – Adds a classic touch of sweetness and visual appeal to the finished beignets.
• For the Spinach and Artichoke Filling:
  • Frozen Spinach: (10 ounces, thawed and squeezed dry) – Provides the earthy, slightly bitter base of our filling. Ensure it’s thoroughly squeezed to remove excess moisture. Fresh spinach, blanched and finely chopped, can also be used.
  • Canned Artichoke Hearts: (14 ounces, drained and chopped) – Adds a tangy, briny flavor and meaty texture to the filling. Marinated artichoke hearts, drained well, can also be used for extra flavor.
  • Cream Cheese: (8 ounces, softened) – The creamy, rich binder that brings all the filling ingredients together. Full-fat cream cheese provides the best flavor and texture.
  • Mayonnaise: (1/2 cup) – Adds moisture and tanginess to the filling, creating a smooth and spreadable consistency.
  • Grated Parmesan Cheese: (1/2 cup) – Provides a salty, nutty, and umami-rich flavor to the filling. Freshly grated Parmesan is recommended for the best taste.
  • Garlic Powder: (1 teaspoon) – Adds a savory, aromatic depth to the filling. Freshly minced garlic, sautéed briefly, can also be used for a stronger garlic flavor.
  • Onion Powder: (1 teaspoon) – Complements the garlic powder and adds another layer of savory flavor to the filling.
  • Red Pepper Flakes: (1/4 teaspoon, or to taste) – A touch of heat to balance the richness and add a subtle kick. Adjust to your preference or omit if you prefer a milder filling.
  • Salt and Black Pepper: (to taste) – Essential seasonings to enhance all the flavors and bring the filling together. Taste and adjust as needed.

Step-by-Step Instructions for Making Spinach and Artichoke Stuffed Beignets

Creating these Spinach and Artichoke Stuffed Beignets is a rewarding process, and by following these detailed instructions, you’ll be able to achieve beignet perfection in your own kitchen. Let’s get started!

1. Prepare the Beignet Dough:

• Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to work its magic.
• Combine Wet Ingredients: Once the yeast is foamy, add the melted and slightly cooled butter and the egg to the bowl. Whisk to combine the wet ingredients thoroughly.
• Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a dough hook (or by hand with a wooden spoon) until a shaggy dough forms.
• Knead the Dough: Increase the mixer speed to medium-low and knead the dough for 5-7 minutes, or until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should be slightly tacky but not sticky. Add a little more flour if needed, one tablespoon at a time.
• First Rise: Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise is crucial for developing the light and airy texture of the beignets.

2. Prepare the Spinach and Artichoke Filling:

• Combine Filling Ingredients: While the dough is rising, prepare the filling. In a medium bowl, combine the softened cream cheese, mayonnaise, grated Parmesan cheese, garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper. Mix until well combined and creamy.
• Incorporate Spinach and Artichoke: Add the thawed and squeezed dry spinach and the chopped artichoke hearts to the cream cheese mixture. Stir until evenly distributed throughout the filling. Taste and adjust seasonings as needed. You can add more Parmesan cheese for saltiness, red pepper flakes for heat, or herbs like dried oregano or thyme for extra flavor.
• Chill the Filling (Optional): Cover the bowl of filling and refrigerate for at least 30 minutes. This will help the filling firm up slightly, making it easier to handle when stuffing the beignets. While not strictly necessary, chilling the filling can be beneficial, especially if your kitchen is warm.

3. Assemble and Fry the Beignets:

• Punch Down and Roll Out Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough out to about 1/4-inch thickness. Try to roll it into a roughly rectangular shape for easier cutting.
• Cut Dough Squares: Using a pizza cutter or a sharp knife, cut the dough into 2-inch squares. You should get approximately 24-30 squares, depending on the size of your rolled dough.
• Stuff the Beignets: Place a spoonful (about 1-2 teaspoons) of the spinach and artichoke filling in the center of each dough square. Be careful not to overfill, as this can make them difficult to seal.
• Seal the Beignets: Bring two opposite corners of each dough square together and pinch to seal. Then bring the other two corners together and pinch to seal, creating a small packet. Ensure the seams are well sealed to prevent the filling from leaking out during frying. You can also gently press down the edges of the beignet to ensure a secure seal.
• Second Rise (Short): Place the stuffed beignets on a lightly floured baking sheet, seam-side down, and cover loosely with a clean kitchen towel. Let them rest for 15-20 minutes. This short second rise allows the beignets to puff up slightly before frying, resulting in a lighter texture.
• Heat the Oil: While the beignets are resting, heat about 2-3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium heat. The oil should reach a temperature of 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the oil temperature and maintain it within this range. If you don’t have a thermometer, you can test the oil by dropping a small piece of dough into it. If it browns and floats to the surface in about 60 seconds, the oil is ready.
• Fry the Beignets: Carefully place a few stuffed beignets at a time into the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy beignets. Fry for 2-3 minutes per side, or until golden brown and puffed up. Turn them gently with a slotted spoon or tongs to ensure even cooking.
• Drain and Cool: Remove the fried beignets with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
• Dust with Powdered Sugar (Optional): If desired, dust the warm beignets generously with powdered sugar. This adds a classic sweet touch that complements the savory filling beautifully.

4. Serve and Enjoy: Serve the Spinach and Artichoke Stuffed Beignets immediately while they are warm and at their best. They are delicious on their own as an appetizer or snack, or as part of a larger meal.

Nutrition Facts for Spinach and Artichoke Stuffed Beignets

Here’s an estimated nutritional breakdown per serving of Spinach and Artichoke Stuffed Beignets. Please note that these values are approximate and can vary based on specific ingredients and portion sizes.

• Serving Size: 2 beignets (approximate)
• Calories: 250-300 kcal
• Fat: 15-20g

Please note: These values are estimations and should be used as a general guide. For precise nutritional information, it is recommended to use a nutrition calculator with the specific brands and quantities of ingredients used. Frying in oil adds fat and calories to the beignets.

Preparation Time Breakdown for Spinach and Artichoke Stuffed Beignets

Making these delicious beignets involves a few steps, but the effort is well worth the flavorful reward. Here’s a general timeline to help you plan your cooking:

• Prep Time: 30-40 minutes (This includes gathering ingredients, making the dough, and preparing the spinach and artichoke filling.)
• Rise Time (Dough – First Rise): 1-1.5 hours (This is passive time while the dough is rising.)
• Rise Time (Beignets – Second Rise): 15-20 minutes (A short rise after stuffing.)
• Cook Time: 20-30 minutes (Frying the beignets in batches.)
• Total Time: Approximately 2 hours 5 minutes to 2 hours 30 minutes

This timeline is an estimate. Actual times may vary depending on your kitchen temperature, yeast activity, and cooking pace. The dough rising time is the longest portion, so plan accordingly. You can prepare the filling while the dough is rising to maximize efficiency.

How to Serve Spinach and Artichoke Stuffed Beignets

Spinach and Artichoke Stuffed Beignets are incredibly versatile and can be served in various ways to suit different occasions. Here are some serving suggestions to elevate your beignet experience:

• As an Appetizer:
  • Party Pleaser: Serve them warm at your next party or gathering. They are perfect finger food and are sure to be a hit with guests. Arrange them attractively on a platter.
  • Game Day Snack: A fantastic alternative to traditional game day snacks. Their savory filling makes them a satisfying and flavorful option while watching your favorite team.
  • Elegant Starter: For a more sophisticated appetizer, serve them with a dipping sauce (see below) and garnish with fresh herbs like parsley or chives.
• As Part of a Meal:
  • Savory Brunch Item: Incorporate them into a brunch spread alongside other savory and sweet options. They pair well with eggs, bacon, and fresh fruit.
  • Light Lunch or Dinner: Serve a few beignets with a side salad for a satisfying light lunch or dinner. A simple green salad with a vinaigrette dressing complements the richness of the beignets.
  • Soup or Salad Side: Accompany a bowl of creamy tomato soup or a hearty salad with a couple of beignets for a more substantial and flavorful meal.
• Dipping Sauce Ideas:
  • Ranch Dressing: A classic and always popular choice. The creamy, herby ranch complements the savory filling beautifully.
  • Marinara Sauce: Provides a tangy and slightly sweet counterpoint to the richness of the beignets. Warm marinara sauce is especially delicious.
  • Garlic Aioli: A creamy, garlicky dip that enhances the savory flavors of the beignets. Homemade or store-bought aioli works well.
  • Spicy Mayo: Add a kick with spicy mayonnaise. Combine mayonnaise with sriracha or your favorite hot sauce to taste.
  • Artichoke Dip (Extra Indulgent): For an extra layer of artichoke flavor, serve with a side of warm artichoke dip.
• Garnishing Ideas:
  • Fresh Herbs: Sprinkle chopped fresh parsley, chives, or thyme over the beignets for a touch of freshness and visual appeal.
  • Parmesan Cheese: Grate a little extra Parmesan cheese over the warm beignets for added flavor and saltiness.
  • Red Pepper Flakes: If you want to emphasize the subtle heat, sprinkle a few red pepper flakes on top.
  • Powdered Sugar (Savory Twist): While traditionally used for sweet beignets, a light dusting of powdered sugar can create a nice visual contrast and a subtle sweetness that complements the savory filling.

Additional Tips for Perfect Spinach and Artichoke Stuffed Beignets

To ensure your Spinach and Artichoke Stuffed Beignets turn out perfectly every time, keep these helpful tips in mind:

1. Yeast Freshness is Key: Make sure your active dry yeast is fresh. Expired yeast may not activate properly, resulting in dough that doesn’t rise. Check the expiration date on the package.
2. Warm Milk Temperature: Use warm milk (105-115°F) to activate the yeast. Milk that is too hot will kill the yeast, while milk that is too cold will not activate it effectively. Use a thermometer for accuracy.
3. Squeeze Spinach Thoroughly: Thawed frozen spinach, or blanched fresh spinach, must be squeezed dry to remove excess moisture. Excess moisture in the filling can make the beignets soggy. Use your hands or a clean kitchen towel to squeeze out as much liquid as possible.
4. Don’t Overwork the Dough: Knead the dough until it is smooth and elastic, but avoid over-kneading. Over-kneading can result in tough beignets. Knead for the recommended time and check for the desired texture.
5. Proper Oil Temperature: Maintaining the correct oil temperature (350-375°F) is crucial for frying beignets properly. If the oil is too hot, the beignets will brown too quickly on the outside and be raw inside. If the oil is too cold, they will absorb too much oil and become greasy. Use a deep-fry thermometer for accurate temperature control.
6. Fry in Batches: Don’t overcrowd the pot when frying. Frying in batches ensures the oil temperature remains consistent and the beignets cook evenly. Fry only a few beignets at a time, allowing space for them to puff up and brown properly.
7. Seal Beignets Tightly: Ensure the beignet dough is sealed tightly around the filling to prevent leakage during frying. Press the seams firmly together to create a secure seal.
8. Serve Immediately: Beignets are best enjoyed fresh and warm, right after frying. They are at their peak of flavor and texture when served immediately. While they can be reheated, they are never quite as good as freshly fried.

Frequently Asked Questions (FAQ) about Spinach and Artichoke Stuffed Beignets

Here are some common questions you might have when making Spinach and Artichoke Stuffed Beignets:

Q1: Can I make the dough ahead of time?
A: Yes, you can prepare the beignet dough ahead of time. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let the dough come to room temperature for about 30-60 minutes before rolling out and proceeding with the recipe.

Q2: Can I use fresh spinach instead of frozen?
A: Absolutely! You can use fresh spinach. You will need about 1 pound of fresh spinach. Wash it thoroughly, then blanch it in boiling water for 1-2 minutes until wilted. Drain well and finely chop it before squeezing out excess moisture.

Q3: Can I bake these beignets instead of frying?
A: While traditionally beignets are fried, baking is possible, but the texture will be different. Baked beignets will be less airy and more bread-like. If you choose to bake, preheat your oven to 375°F (190°C). Place the stuffed beignets on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.

Q4: Can I use different types of cheese in the filling?
A: Yes, you can customize the cheese in the filling. Consider adding mozzarella for a melty texture, Monterey Jack for a mild and creamy flavor, or a blend of cheeses for complexity. Ensure the cheeses melt well for the best results.

Q5: Can I freeze Spinach and Artichoke Stuffed Beignets?
A: It’s not recommended to freeze fried beignets as they can lose their texture and become soggy upon thawing and reheating. However, you can freeze the stuffed, un-fried beignets. Place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag. Fry them directly from frozen, adding a few extra minutes to the frying time to ensure they are cooked through.

Q6: How do I reheat leftover beignets?
A: Reheating fried beignets is best done in the oven or air fryer to help restore some crispiness. Preheat your oven or air fryer to 350°F (175°C). Reheat the beignets for 5-10 minutes, or until warmed through. Avoid microwaving as it can make them soggy.

Q7: My beignets are greasy, what did I do wrong?
A: Greasy beignets are often a result of frying at too low of an oil temperature. Ensure your oil temperature is consistently between 350-375°F (175-190°C). Also, avoid overcrowding the pot, as this lowers the oil temperature. Make sure to drain the fried beignets on a wire rack lined with paper towels to remove excess oil.

Q8: Can I make these beignets vegetarian or vegan?
A: These beignets are already vegetarian! To make them vegan, you would need to substitute the dairy ingredients. Use plant-based milk, vegan butter, and vegan cream cheese alternatives. There are vegan mayonnaise and Parmesan cheese options available as well. For the egg in the dough, you could try using a flax egg or commercial egg replacer, but this might slightly alter the texture of the beignets.

Print