Jan 2, 2013 08:43 Parmigiano Reggiano-Spinach Puffs Parmigiano Reggiano-Spinach Puffs Photo provided by Family FeaturesThese spinach puffs go great with a warm soup. Legends from Europe and Family Features Syndicate Jan. 02, 2013 Comments Parmigiano Reggiano-Spinach Puffs Makes about 3 dozen. Recipe is from Legends From Europe and Family Features Syndicate. 4 cups baby spinach (6 ozs.) cooked, cooled ¾ cup flour ½ tsp. salt 1⁄8 tsp. cayenne pepper ¾ cup milk 5 tbls. butter 3 large eggs, at room temperature 1½ cups (6 ozs.) coarsely grated Parmigiano Reggiano cheese 1. Preheat oven to 400. 2. Line 2 baking sheets with parchment paper. 3. Wrap spinach in towel, squeeze until dry; chop fine 4. In small bowl, mix flour, salt and cayenne. Set aside. 5. In medium saucepan, bring milk and butter to a boil. Remove from heat and add flour mixture; with a wooden spoon, beat until it thickens and pulls away from sides, about 1 minute. 6. Add egg 1 at a time, beating well until incorporated. Stir in spinach and cheese. Drop rounded spoonfuls onto prepared baking whets, spacing 1 inch apart. Bake until golden about 20 to 25 minutes. 7. Serve warm. Puffs can be held at room temperature up to 1 day or frozen. Reheat frozen puffs in a 400-degree oven for 3 to 5 minutes.