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Buttery Spinach Puffs are cheesy and savory with pops of bacon. As you can imagine, they are a hit at parties!

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!

Close up of spinach puffs served on a cutting board.

a quick + easy appetizer

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.

My family gets together on New Year’s Eve for games and LOTS of appetizers. Well, this Spinach Puff Pastry appetizer is one that is almost always part of the appetizer spread!

Spinach Puffs are 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 this Spinach and Feta Puff Pastry recipe to make sure there are enough for all your party guests! Trust me, this tasty snack will disappear quickly!

Filling with egg in a mixing bowl for making spinach puffs.

how to make spinach puffs

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

CREAM CHEESE MIXTURE. In a small bowl, microwave the 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 stir until well combined.

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

PASTRY. Cut the puff pastry sheet into 9 squares. Line the 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. Bake at 400ยฐF for about 20 minutes until golden brown and puffy. Allow to cool for 10 minutes then use a knife around the edges to loosen and help pop them out.

Puff pasty filled with spinach and filling for spinach puffs.

Recipe Tips

Frozen spinach. Squeeze out any excess liquid to prevent soggy puffs.

Mini muffins. To make bite-size Spinach Feta Puff Pastry, adjust the size of the cut pastry dough by cutting 18 puff pastry squares instead of 9. The remaining directions are the same. Bake at 400ยฐF for 10-15 minutes.

Variations. I love these Spinach Puffs as they are, but here are some customizing ideas:

  • Switch the bacon with diced ham.
  • Add diced mushrooms, green onions, or bell peppers.
  • Season to taste with garlic salt, black pepper, paprika, or red chili flakes for a bit of a kick.
  • Brighten the flavor with a bit of lemon zest.
  • Change the feta cheese with ricotta cheese, Parmesan cheese, or mozzarella cheese.
  • Replace the puff pastry with phyllo tart cups. Fill the cups with the spinach filling. Bake at 400ยฐF, but for only 8-12 minutes.
Brushing the top of puff pastry in muffin tin for baking spinach puffs.

Storing info

Make ahead of time. There are several ways to make the Spinach Puff Recipe ahead of time, giving you plenty of time to prepare everything else right beforehand.

Make these up to 3 hours in advance. Cover the pan with plastic wrap and store it in the fridge. Bake uncovered at 400ยฐF for 20 minutes. 

STORE Spinach Puffs in the fridge or freezer:

  • Filling only: Store the filling 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 except place them in the freezer instead of the oven. Freeze for 2-3 hours, remove from the muffin tin, and store in an airtight freezer container. Freeze for 1-2 months. To bake, place in a muffin tin and bake at 400ยฐF for 25-30 minutes or until cooked through.
  • Freeze baked: Once the puffs have 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 or microwave before serving.
Spinach puffs recipe served on a wooden block.

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4.97 from 195 votes

Spinach Puffs Recipe

By: Lil’ Luna
Buttery spinach puffs are cheesy and savory with pops of bacon. As you can imagine, they are a hit at parties!
Servings: 9 puffs
Prep: 10 minutes
Cook: 20 minutes
Cool: 10 minutes
Total: 40 minutes

Ingredients 

  • 4 ounces cream cheese softened
  • 1 large egg
  • 1 tablespoon olive oil
  • ยฝ teaspoon dried dill
  • 2 cups fresh spinach chopped and packed
  • ยพ cup crumbled feta
  • 2 teaspoon bacon bits
  • salt and pepper to taste
  • 1 sheet frozen puff pastry thawed
  • 1 tablespoon butter melted

Instructions 

  • Spray 9 cups in a muffin pan with cooking spray.
  • 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.
  • Cut the pastry sheet into 9 squares. Line the 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 at 400ยฐF for about 20 minutes until golden and puffy. Allow to cool for 10 minutes then use a knife around the edges to loosen and help pop them out.

Video

Nutrition

Calories: 265kcal, Carbohydrates: 13g, Protein: 5g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 52mg, Sodium: 286mg, Potassium: 91mg, Sugar: 1g, Vitamin A: 920IU, Vitamin C: 1.9mg, Calcium: 87mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe adapted from HERE.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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4.97 from 195 votes (145 ratings without comment)

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165 Comments

  1. Jenny says:

    Is it possible to use canned spinach?

  2. Cheryl says:

    Looks delicious. Can this recipe be made ahead and reheated at serving time?

  3. Katie says:

    How important is the egg in this recipe? Iโ€™m allergic to it. Is it important to the structure/texture of the filling? Or would it be okay to make it without?

    1. Lil'Luna Team says:

      The egg definitely helps with the structure and keeping everything together. I honestly haven’t tried it without an egg. You could always try and see how it turns out. You’ll have to let us know if you do!

  4. Florence Surratt says:

    5 stars
    These came out really good, but since I was trying to use up things I had on hand, I made a few adjustments. Didn’t have enough feta so used what I had plus about a 1/4C goat cheese and 1/4C mozzarella. Also didn’t have dill and instead of risking using some other herb, I just used about a tsp each of garlic powder and dried minced onion.

    The only issue I had is that I really had a hard time getting the puff pastry pieces to be big enough to really fold over the top. I think next time I might try increasing the filling amount and then use 2 sheets of the puff pastry and make 12 of them.

  5. Anne Marie says:

    Hello Kristyn! I was going to using mini muffin cups. Itโ€™s hard to tell from the video. Did you use standard muffin tin?

    1. Lil'Luna Team says:

      Yes, I made these in a standard muffin tin.

  6. Linda Fewkes says:

    Sounds easy & delicious, thanks

    1. Lil'Luna Team says:

      You’re welcome! Hope you enjoy!

  7. Jacke Walton says:

    5 stars
    Yummy!So made this 3 different ways, frozen spinach, fresh chopped and fresh steamed with leaves only…….best review from family was steamed…but fresh was way better than frozen! Also added a bit of local sweet/ mild Italian sausage to make it heartier( per my husband’s request) when Steelers play!