Spinach Puffs Recipe

4.97 from 201 votes

Spinach Puffs Recipe

Spinach Puffs are flaky puff pastry appetizers filled with creamy spinach, feta, bacon, cream cheese, dill, and buttery golden layers.

Prep Time10

Cook Time20

Cool10

Total Time40

Course: Appetizer

Cuisine: American

Servings: puffs

Author: Kristyn Merkley

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

Notes

Recipe Tips.

Make sure the puff pastry is thawed but still cold so it is easy to cut and shape.
Microwave the cream cheese just until soft, not hot, so the egg does not scramble when mixed in.
Chop and pack the spinach well so each puff gets plenty of filling.
Let the spinach puffs cool for 10 minutes before removing them so they hold their shape.
Make-ahead tip: prepare the filling ahead of time, refrigerate it, then assemble and bake the puffs right before serving.

Make it ahead of time. Assemble 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 the filling. 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 puffs. 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 puffs. 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.

Nutrition