Spinach Puffs
If you need a savory appetizer for a party or other special occasion, these Spinach Puffs are a crowd-pleasing golden brown snack with creamy feta cheese and flaky pastry that are always the first to go! Whether you are serving these as a perfect appetizer for a New Year’s Eve party, an elegant side dish, or a quick savory snack, this recipe is both simple to make and guaranteed to be a big hit!
Servings: 18 servings
Equipment
Ingredients
- 2 sheets frozen puff pastry thawed (one 17.3-ounce box)
- 8 ounces cream cheese softened
- 1 teaspoon dried dill (or 1-2 Tablespoons fresh dill)
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon coarse kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 large eggs + 1 additional egg for an egg wash
- 4 cups chopped and packed fresh spinach (or one 10-ounce package thawed frozen spinach, squeezed dry)
- 1 ½ cups crumbled feta cheese
- 4 strips cooked bacon crumbled
Instructions
- Thaw puff pastry sheets according to the package directions.2 sheets frozen puff pastry
- In a medium bowl, combine softened cream cheese, dill, onion powder, garlic powder, salt, and pepper, and two eggs. Mix until smooth.8 ounces cream cheese, 1 teaspoon dried dill, 1 teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon coarse kosher salt, ¼ teaspoon freshly ground black pepper, 2 large eggs
- Add in the spinach, crumbled feta, and crumbled bacon if using. Mix until everything is well combined.4 cups chopped and packed fresh spinach, 1 ½ cups crumbled feta cheese, 4 strips cooked bacon
- Once thawed, roll the sheet of puff pastry out on a lightly floured surface and cut it into 9 squares using a pizza cutter or sharp knife. Repeat with the other sheet of thawed puff pastry.
- Grease your muffin pan with non-stick spray or cooking spray, then place a square of puff pastry into each greased muffin cup, letting the corners overhang.
- Spoon about 2 ½ to 3 tablespoons of the spinach mixture into the center of each muffin cup.
- Fold the overhanging puff pastry corners over the filling and pinch the edges together to seal them.
- Place the muffin pan in the fridge for 30 minutes to chill, or freeze for 15 minutes if you're short on time.
- Whisk the remaining egg with 1 teaspoon of cold water to make an egg wash. Use a pastry brush to brush the tops of each spinach puff with the egg wash for a golden brown finish.
- Bake in a preheated oven at 400°F for 20-25 minutes, or until the pastry is puffed and golden brown.
Notes
Storage & Make Ahead
- Store: Once baked, spinach puffs will keep in an airtight container in the fridge for up to 3 days.
- Freeze: Place the baked puffs in a freezer-safe container or bag, and freeze for up to 2-3 months.
- Reheat: To reheat, pop them in the oven at 350°F for about 10 minutes, or until warm and crispy.
- Make Ahead: You can assemble the puffs and freeze them unbaked. When ready to serve, bake straight from frozen for 25-30 minutes.
Nutrition
Calories: 245kcal | Carbohydrates: 14g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 357mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 878IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg
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