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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!
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!
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 400°F 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.
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 400°F 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 400°F, but for only 8-12 minutes.
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 400°F 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 400°F 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.
For even more appetizers:
- Brown Sugar Glazed Lil’ Smokies
- Homemade Bruschetta
- Mozzarella Sticks
- Spinach Artichoke Dip
- Corn Dog Muffins
- Cheesy Zucchini Tots
Spinach Puffs Recipe
Ingredients
- 4 ounces cream cheese softened
- 1 large egg
- 1 tablespoon olive oil
- ½ teaspoon dried dill
- 2 cups fresh spinach chopped and packed
- ¾ 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 400°F 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from HERE.
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!
Thank you for letting me know! And, thank you for sharing what you did!
If I bake these and refrigerate them on Friday, will they still be okay to serve on Sunday?
I haven’t made them that far in advance, but I would think so? I would refrigerate them.
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!!!
I love hearing that!! Thank you so much for letting me know! I’m glad they were a hit!
Can you make these ahead of time and freeze them uncooked? And just pop it in the oven to bake when needed?
You should be able to. I personally haven’t tried, but I don’t see why not. Hope you enjoy!
Please make it easier to print recipes without all the photos.
Trying this recipe soon, thank you.
You don’t have to print all the pictures. Inside the recipe box is a print option. It should only print the recipe.
Made it for my life group, it was a big hit everyone loved it:-)
Yay!!! I’m so glad they all loved them! Thank you so much for trying them!
Large or small muffin tins?.
I used the regular cupcake size tin 🙂 Hope you enjoy!
Mmm, these looks so good! I always love anything with feta!
Then, you’ll love these! Hope you’ll give them a try! Thanks!
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
I’m sure you can. We just happened to eat them, as they came out, but I bet they’d taste fine!
Thanks 🙂
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.
Yay!!! I like small bites that you can just pop in your mouth! Thank you so much for letting me know!!