✔ Updated · fixed filling amounts, step photos and make-ahead tips
Spinach puffs are my favorite make-ahead party appetizer: buttery puff pastry wrapped around a cheesy spinach and feta filling. They bake up golden and crisp, and they're always the first tray to disappear.
At a glance
The one tip that matters: Squeeze the spinach in a kitchen towel until it's truly dry. Wet spinach is the fastest route to soggy pastry.
Why You'll Love These Puffs
- Store-bought pastry, so they look fancy with almost no effort.
- Creamy, tangy filling, thanks to cream cheese and feta.
- Party friendly, easy to hold and easy to make ahead.
What You Need for Spinach Puffs
- Puff pastry: one store-bought sheet, cut into 9 squares.
- Spinach: frozen chopped spinach is easiest; fresh works too.
- Cream cheese and feta: creamy and tangy, the classic spinach pairing.
- Egg: binds the filling so it sets as it bakes.
- Garlic and dill: small amounts, big flavor.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Keep the pastry cold. Thaw it in the fridge, not on the counter, and work quickly. Cold pastry puffs up into flaky layers.
- Dry spinach, crisp pastry. My pro move: squeeze the thawed spinach in a towel until no more water drips out.
- Make them stringy. Add 1/4 cup shredded mozzarella to the filling for a cheese pull.
- Add a little heat. A pinch of red pepper flakes or a few minced jalapeños is lovely with the feta.
- Bacon is optional. Use real cooked bacon crumbles, or leave it out for a vegetarian appetizer.
Spinach Puffs
9
puffs20
minutes20
minutes270
kcal40
minutesParty-size spinach puffs: puff pastry squares tucked into a muffin tin, filled with squeezed-dry spinach, cream cheese, feta, garlic and dill, folded closed, brushed with butter and baked at 400°F until puffed and golden. Makes 9.
Ingredients
1 sheet (about 8.5 oz) frozen puff pastry, thawed in the fridge
5 ounces frozen chopped spinach, thawed (or 5 oz fresh, wilted)
4 ounces cream cheese, softened
1/2 cup crumbled feta
1 large egg
1 garlic clove, minced
1/2 teaspoon dried dill (or 1 1/2 teaspoons fresh)
2 tablespoons cooked crumbled bacon (optional)
1/4 teaspoon black pepper
1 tablespoon butter, melted
oil spray, for the tin
Directions
- Heat the oven to 400°F (200°C) and spray 9 cups of a standard muffin tin.
- Squeeze the thawed spinach in a clean kitchen towel until no more water drips out.
- Mix the cream cheese, egg, garlic, dill and pepper until smooth, then stir in the spinach, feta and bacon (if using).
- Roll the puff pastry out lightly on a floured surface and cut it into 9 equal squares. Press each square into a muffin cup, letting the corners stand up.
- Spoon the filling into the pastry cups, then pull the 4 corners up over the filling and pinch them together at the center.
- Brush the tops with melted butter and bake for 18 to 22 minutes, until puffed and deep golden and the filling is set (160°F in the center).
- Cool in the tin for 5 to 10 minutes, then run a knife around each puff and lift them out. Serve warm.
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More Party Appetizers
Building a party spread? Try my Knorr spinach dip, a tray of Italian appetizers or some Spanish tapas. For more ways to use a bag of spinach, see my spinach recipes.
Frequently Asked Questions
Can you make spinach puffs in advance?
Yes. Make the filling up to a day ahead and refrigerate it. You can also assemble the puffs in the tin, cover and chill them for up to 4 hours, then bake straight from the fridge, adding 2 to 3 minutes.
Can I freeze spinach puffs?
Yes. Freeze unbaked puffs in the tin until firm, then pop them into a freezer bag for up to 2 months. Bake from frozen at 400°F for 25 to 28 minutes, until puffed, golden and hot in the center.
Can I use fresh spinach?
Yes. Wilt about 5 ounces of fresh spinach in a dry skillet, let it cool, then squeeze it dry in a towel and chop it. Fresh spinach shrinks a lot, so it looks like more than you need.
How do you reheat spinach puffs?
Reheat them on a baking sheet at 350°F for 8 to 10 minutes, until hot all the way through. The microwave works but makes the pastry soft.
Why are my spinach puffs soggy on the bottom?
Usually the spinach was too wet or the pastry was too warm. Squeeze the spinach very dry, keep the pastry cold and bake on a middle rack until the puffs are deep golden.
