Spinach Puffs

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These puff pastry appetizers are filled with all the good stuff, including spinach, bacon bits and feta. As you can imagine, they are a hit at parties, and rightfully so!

If we’re having a party, you can count on these spinach puffs being served as an appetizer. We usually serve them with our other favorites including bacon wrapped smokies, cucumber sandwiches, and some kind of dip!

six spinach puffs on a platter

Popular at Parties

I have so many favorite appetizer recipes, it’s sometimes hard to choose which ones I’m going to make for parties or family gatherings.

I’ve told you before, my family gets together on New Years Eve for games and LOTS appetizers. Well, this recipe is one that is almost always part of the appetizer spread! My mom was the first one to try it, and since then, we make it over and over again.

They’re everything you want from an appetizer! Cheesy, savory, crispy on the outside and creamy on the inside… Basically they’re the best. You might have to double the recipe to make sure there are enough for all your party guests!

Trust me, they disappear quick!

close up of feta and spinach pastry

Making the pastries

FILLING. Microwave your cream cheese 10 seconds at a time until it’s soft and melted but not steaming. Add egg, oil and dill into cream cheese and mix until well combined.

In a separate bowl, combine spinach, feta and bacon. Pour your cream cheese mixture on top and season with salt and pepper. Use a fork to mix and combine it together.

Note: You can use frozen spinach. Be sure to squeeze out any excess liquid otherwise the puffs may become too soggy.

PUFF PASTRY. Cut pastry sheet into 9 squares. Line muffin pan with your cut squares (you might need to stretch them out a little). Press into the bottom of the muffin cups. Evenly divide the spinach among the cups.

Bring your 4 pastry points together, covering the filling, and press them together. Lightly brush with the melted butter.

BAKE, COOL, & SERVE. Bake at 400 degrees about 20 minute until golden and puffy. Allow to cool for 10 minutes then use a knife around the edges to loosen and help pop them out.

In a mini muffin tin: You’ll have to adjust the size of the cut pastry by cutting 18 squares instead of 9. otherwise the directions are the same. Bake at 400 degrees F for 10-15 minutes.

Substitutions/additives: I love these spinach puffs as they are, but the great thing about them is you can customize them to your preference. For example: You can switch the bacon with diced ham or even diced mushrooms. You can substitute the feta with ricotta or mozzarella.

spinach and cheese puff pastry on a platter

Have a lot to prepare for your party?

The good news is that you can make these spinach puffs ahead of time, which will give you plenty of time to prepare everything else right beforehand! You have a few options to choose from:

  • You can make these up to 3 hours ahead of time. Cover the pan with plastic wrap and store in the fridge. Bake uncovered  at 400 degrees F for 20 minutes. 
  • Filling only: the filling can be made ahead of time and stored in an airtight container in the fridge for 1-2 days or in the freezer for 1-2 months. Thaw, if applicable, assemble and bake according to directions.
  • Freeze uncooked: Assemble as directed in the recipe directions except place them in the freezer instead of the oven. Allow them to freeze for 2-3 hours then remove them from the muffin tin and put them in an airtight freezer container. Freeze for 1-2 months. When you’re ready to bake them put the frozen puffs back into the muffin tin. Bake at 400 degrees F for 25-30 minutes or until cooked through.  
  • Freeze Baked: Once the puffs have been baked allow them to cool. Place puffs in an airtight freezer safe container separating layers with parchment paper. Freeze for 1-2 months. Reheat in the oven before serving.

So delicious and perfect for any party, get together or holiday. 😉

For even more appetizers, check out:

Spinach Puffs Recipe

4.88 from 8 votes

These puff pastry appetizers are filled with all the good stuff, including spinach, bacon bits and feta. 

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Cool 10 minutes
Total Time 30 minutes
Servings 9 puffs
Calories 265 kcal
Author Lil' Luna

Ingredients

  • 4 oz cream cheese softened
  • 1 large egg
  • 1 tbsp olive oil
  • 1/2 tsp dried dill
  • 2 cups spinach chopped and packed
  • 3/4 cup crumbled feta
  • 2 tsp bacon bits
  • salt and pepper to taste
  • 1 sheet frozen puff pastry thawed
  • 1 tbsp butter melted

Instructions

  1. Spray 9 cups in a muffin pan with cooking spray.

  2. Microwave your cream cheese 10 seconds at a time until it's soft and melted but not steaming. Add egg, oil and dill into cream cheese and mix until well combined.
  3. In a separate bowl combine spinach, feta and bacon. Pour your cream cheese mixture on top and season with salt and pepper. Use a fork to mix and combine it together.
  4. Cut pastry sheet into 9 squares. Line muffin pan with your cut squares (you might need to stretch them out a little). Press into the bottom of the muffin cups. Evenly divide the spinach among the cups. Bring your 4 pastry points together, covering the filling, and press them together. Lightly brush with the melted butter.

  5. Bake at 400 degrees about 20 minute until golden and puffy. Allow to cool for 10 minutes then use a knife around the edges to loosen and help pop them out.

Recipe Video

Recipe adapted from HERE.

Author

Kellyn Carpenter

Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.

More by Kellyn

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Comments

  1. hi, the spinach cheese puffs sound great just one question, should i use Fresh spinach? cooked/boiled or raw ?
    Many thanks 🙂

  2. Is the muffin tin a full size or the mini size muffin tin? The instructions in the recipe don’t indicate this. Thanks!

      1. Thanks! I’m going to a picnic on Saturday and everyone is suppose to bring an appetizer. They are going to judge them.. first,second and third place. I wanted to try a new recipe and this one looks really good. I’ve decided to make this. Which me luck! I’ll let you know how I do.

          1. Just made them this morning and they are delicious ! I think I have a good chance of winning. Thanks for the good luck wishes. I did use ham instead of bacon. Sue

          2. The spinach puffs were a hit! Everyone loved them and I got second place. They went quickly. I made them in the muffin tins but I was wondering if you could make them in the small mini tart pans so they wouldn’t be so big for an appetizer. Well I guess I’ll be printing out some recipes for friends. Thanks for this delicious recipe.

          3. YAY!! That’s so good to hear!! Thank you so much for letting me know! I’m sure you could make them that way, I haven’t, but I don’t see why not!

  3. 5 stars
    I made these the first time in a regular-sized muffin pan, and they were a big hit. Everybody loved them. I made them a second time using the mini muffin pan and they were an even bigger hit – I think the smaller, bite-sized portion made them more popular.

  4. These look great…just a quick question. Can you serve these cold, or do they have to be warm. Want them for a work lunch and will not be able to warm up. Thanks

  5. Made these spinach cheese puffs today. 24 mini muffin tin size – they all went in about 15 minutes. Grandchildren (and the rest of us) absolutely loved them. Still enough mixture left over to make more tomorrow. Yum!!!

  6. 4 stars
    These were yummy! You can’t go wrong with puff pastry! I doubled the recipe, and used 10 oz fresh baby spinach sauteed in olive oil first. I cut the 9×9 puff pastry sheets into 16 squares and had the perfect amount of filling for 64 mini muffins. I used the handle of an ice cream scoop to push the pastry in. Needs much more bacon to make sure some gets in each piece!

  7. I’m about to make them using frozen chopped spinach but now I’m wonderful if I should have used fresh? Not clear in instructions, please help.

    1. Hi Judi – I computed the amount of calories and fat grams for the entire recipe and divided by 9. I calculated 251 calories and 19 fat grams per appetizer. These sound wonderful and I will try them at Christmas when we splurge. Compare that treat to a Hershey bar which has 220 calories and 8 grams of fat!

  8. I could not print this recipe for the life of me. I clicked on the “print” button, but there’s no “send to printer” button that carries out the action. I was very frustrated so I finally sent it to myself in an email. Grrrrrr!

  9. 5 stars
    These were really delicious, not too complex to make and enjoyed by all. I will definitely make them again. I wonder if it would work well to cut the puff pastry into smaller squares and use a mini muffin tin as the recipe only makes nine with these instructions and theyf are fairly large.

  10. Could you please tell me what you mean by the calories 732kcal is that calories for each serving, cAUSE THAT’S A LOT FOR ONE SPINACH PUFF? I HAVE MADE A LOT OF YOUR RECIPES THE CALORIE COUNT ALWAYS CONFUSING ME. THANK YOU.

  11. Has anyone trIed serving these cold? I have a convention in january and we arent allowed tk have hot food in the consuite this year. Been looking for some savory pastry ideas and these look awesome

  12. Wondering if you can bake them and freeze them or is it better to keep in the refrigerator? I’m not serving them for 3 days but wanted to go ahead and bake them ahead of time.

    1. I personally haven’t tried freezing them, so that is a good question. You can always try it both ways. Make some, but put some in the freezer before baking & some in after. I would need to find out for myself which way is the better way.