Florentine Flowers

Yield: Makes 12; I generally serve 2 to each person

Florentine Flowers


  • 20 oz./600 g frozen spinach, thawed and squeezed out to remove all water
  • 8 oz./200 g cream cheese
  • 2 T. milk
  • 2 C. (8 oz./230 g) grated cheese (Swiss, Gouda, Provolone or cheddar)
  • 1/2 C. (40 g) Parmesan cheese
  • 2 T. grated or finely chopped onion
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 12 slices of deli turkey or ham


  1. Thaw spinach at room temperature for several hours, or in a glass bowl in the microwave. You may also heat it in a saucepan, though if it's hot it is more difficult to squeeze it out so you'll need to allow time for it to cool a bit before squeezing it. Unless you're using chopped spinach, use kitchen shears to cut the thawed spinach into smaller pieces.
  2. In a medium-sized bowl, cream the cream cheese and milk.
  3. Add the thawed, thoroughly drained spinach, and the remaining ingredients, except the turkey/ham. Mix well to combine.
  4. Trim the turkey or ham to approximately 6-inch/15 cm. circles. This doesn't have to be precise, but I found this general size works best with standard muffin tins. Trimmed "scraps" may be diced and added to the filling if desired or have a nibble yourself.
  5. Lay a slice of turkey or ham on a plate and place a scoop of the spinach filling in the center, about 1/3 C.
  6. Gently lift the slice into a muffin tin, pressing the edges into the filling a bit, if necessary, to keep them from falling out.
  7. Bake at 350° F (180° C) for approximately 15 minutes or until the edges of the meat are tinged brown and the filling is heated through.
  8. If you allow them to rest for 10 minutes, the filling will firm up a bit, making them easier to remove from the pans. Use a large serving spoon to scoop each "flower" out of the pan and onto individual plates.

Step-by-Step Instructions

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