Best Easy Spinach Puffs Recipe (Cheesy & Flaky)
A show-stopping appetizer that’s secretly simple to make! These flaky puff pastry parcels are stuffed with a creamy, savory filling of spinach, feta, and cream cheese. They bake up golden and impressive, perfect for parties, holidays, or a delicious snack.
Ingredients
- 4 ounces Cream Cheese softened, approx: 115g
- 2 cups Fresh Spinach chopped and packed, approx: 60g
- ¾ cup Feta Cheese crumbled, approx: 85g
- 1 sheet Frozen Puff Pastry thawed, approx: 227g
- 1 Large Egg
- 1 tablespoon Olive Oil approx: 15ml
- 1 tablespoon Butter melted, approx: 14g
- ½ teaspoon Dried Dill
- 2 teaspoons Cooked Bacon Bits optional, approx: 5g
- Salt & Black Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray 9 cups of a standard muffin tin with non-stick spray.
- Wilt the chopped spinach in the microwave or a skillet. Let it cool, then squeeze it in a clean kitchen towel with all your strength to remove every bit of excess moisture. This is the key to non-soggy puffs.
- In a medium bowl, beat the softened cream cheese until smooth. Add the egg, olive oil, and dried dill, and mix until fully combined.
- In a separate bowl, combine the squeezed-dry spinach, crumbled feta, and bacon bits (if using). Pour the cream cheese mixture over the top. Season with a small pinch of salt (feta is salty) and pepper. Mix gently until everything is evenly coated.
- On a lightly floured surface, cut the thawed puff pastry sheet into 9 equal squares. Gently press and stretch each square, then place it into a prepared muffin cup, letting the corners point up. Divide the spinach filling evenly among the cups. Bring the four pastry corners up over the filling and pinch them firmly together at the top to seal.
- Lightly brush the top and sides of each assembled puff with melted butter. Bake for 18-22 minutes, or until the pastry is deeply puffed and a rich golden brown.
- Let the puffs cool in the tin for 10 minutes before carefully loosening the edges with a knife and transferring to a plate. Serve warm.
Notes
- Thawing Pastry: Thaw puff pastry in the refrigerator overnight for best results. Thawing at room temperature can make it sticky.
- Make-Ahead: You can assemble the puffs, cover, and refrigerate for up to 3 hours before baking. Or, freeze them on the tray, then store in a bag for up to 2 months; bake from frozen, adding 5-10 minutes.
- Vegetarian Version: Simply omit the bacon bits for perfect vegetarian puffs.
Nutrition Information (Per Serving / 1 Puff)
- Calories: ~265 kcal
- Carbohydrates: 13g
- Protein: 5g
- Fat: 21g (Saturated Fat: 8g)
- Cholesterol: 52mg
- Sodium: 286mg