Spinach Puffs in 30 Minutes

Name: Spinach Puffs in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 puff pastry sheets (one 18 oz package) (thawed, but still cool); 1 package (10 oz) frozen chopped spinach (thawed and squeezed very dry); ½ cup (4 oz) cream cheese (room temperature); 1/2 cup crumbled feta cheese; 1/4 cup grated parmesan; 2 large eggs (divided (1 for filling, 1 for egg wash)); 2 garlic cloves (minced); 1/2 teaspoon pepper; 1/4 teaspoon salt

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by Haley // November 13, 2024

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Quick and easy spinach puffs are ready in only 30 minutes! This bite-sized appetizer has flaky layers of puff pastry enveloping a spinach, feta and cream cheese filling. Use a mini muffin pan to make this delicious appetizer!

spinach puff with a bite sitting on plate with more spinach puffs.

When it comes to holiday entertaining, quick and easy recipes are the way to go. These spinach puffs meet that criteria and they guarantee satisfying flavor. The cheesy spinach filling is a satisfying surprise inside the buttery flaky pastry layers! If you have more puff pastry in need of baking, try these cranberry brie bites next!

Table of Contents

Why You’ll Love This Recipe

Ready in 30 minutes. These spinach puffs are ready in no time at all!
Easy to make. No special equipment needed! The filling comes together in seconds and the store-bought pastry dough makes for quick prep time.
Freeze and bake later. Assemble and freeze the spinach puffs for later. They last up to 3 months in the freezer.
Perfect holiday appetizer! Be it Thanksgiving or Easter, these savory bites are a delicious appetizer to serve guests (as is homemade spinach artichoke dip).

Ingredient Notes

tabletop with bowls of ingredients to make spinach puffs.

Puff pastry: This recipe calls for two sheets of puff pastry. Most packages come with two. I prefer the Trader Joe’s variety because it’s all butter, but it’s only available during the holidays. Dufour or Pepperidge farms are good alternatives.
Frozen spinach: Use one 10 oz package. Defrost it completely and squeeze any moisture out with a clean kitchen cloth or paper towel.
Cream cheese: Full-fat cream cheese makes a good creamy texture. Make sure it’s room temperature for easy mixing.
Feta cheese: For a nice tangy taste, feta cheese is added to the filling.
Parmesan: Grated parmesan creates a sharp nutty flavor.
Eggs: Use one egg to help bind the filling ingredients and the second one to make an egg wash.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Try different cheeses. Other options include goat cheese, gruyere or ricotta (drained).

Incorporate fresh herbs. Dill, parsley or chives add a flavorful finish. I suggest 1 Tablespoon if using fresh herbs or 1 teaspoon if using dried.

Add some meat. Stir in 1/3 cup bacons bits, diced ham or crumbled sausage when making the filling.

Use a standard size muffin tin. Cut each puff pastry dough into 9 squares and press the squares into a 12-cup muffin tin. Baking time will be closer to 25 minutes and recipe will yield 18 servings.

How to Make Spinach Puffs

Roll out and cut the puff pastry. Cut into 4 rows across and 4 down. Repeat with second puff pastry. Gently press squares into a greased mini muffin pan.
Prepare the filling. In a bowl, combine all the filling ingredients—spinach, cream cheese, feta, parmesan, garlic, egg, salt and pepper.
Assemble. Spoon filling into prepared muffin cups. Pinch the corners of the puff pastry over the filling. Add the egg wash.
Bake at 400°F for 20 minutes. Cool slightly before removing from the pan and serving warm.

Expert Tips

Keep the puff pastry cool when assembling. If the puff pastry becomes too warm, the butter will soften and gluten will form when the dough is handled. This will cause the pastry layers to stick together and lost their flakiness. If the dough gets too warm while preparing, simply place it back in the refrigerator for 5 to 10 minutes then continue working.

Remove any moisture from the spinach. This is a crucial step to prevent a soggy texture. Defrost and drain the liquid, then take a clean kitchen cloth or paper towel to wring out the spinach.

Seal the pastry by pinching the corners together. If they aren’t sticking, wet your fingers to add moisture.

spinach puffs on a white round plate on a tabletop.

Make Ahead and Storage Tips

Make ahead the spinach puffs. Full assemble and flash freeze for an hour in the muffin tin. Remove from the tin, then place in a freezer bag or airtight container. Freeze for up to 3 months. Bake from frozen in the muffin tin at 400F for 25 minutes.

Store leftovers in an airtight container in the erfrigerator for up to 3 days. They are best when eaten the day they are baked.

Freeze baked spinach puffs for up to 3 months. After baking, let the puffs cool completely. Place in an airtight container or freezer bag and store in the freezer. Reheat in the oven at 350F for 5 to 10 minutes or until heated through.

Recipe FAQ

Can I use fresh spinach?

Yes, but it should be cooked first. Chop the spinach then sautée it and let it cool completely. Pat it dry before using in the recipe.

Can I make these in an air fryer?

I have not tested this recipe in an air fryer. If you try it, let us know in the comments how it goes!

How do you reheat spinach puffs?

They are best when reheated in the oven or toaster oven. Bake at 350 F for 5 to 10 minutes or until heated through. I do not suggest the microwave since the steam will make the puff pastry soggy.