Cheesy and savory Spinach Puffs are a delicious and classic party appetizer. They’re always a big hit, and easy to make with just a handful of fresh ingredients.
If you’re looking for the perfect party appetizer, these spinach puffs are exactly what you need! Light and flaky buttery pastry is baked around the most wonderful blend of spinach, cheese, and savory seasonings.
Just 20 minutes in the oven and your spinach puffs are ready to serve! Be sure to make enough for all of your guests. You might even want to double this recipe to be sure that you get a few!
Hot appetizers like spinach puffs are great for football parties, New Year’s Eve, or holiday gatherings. Need more appetizer ideas? Serve these along with Swedish Meatballs, Brie En Croute, and French Dip Sliders for a hearty appetizer spread that will keep your guests full and happy.
Why You’ll Love This Recipe
- They’re delicious! What’s not to love about this recipe? It’s got all of the important things: Crunch, cheese, and plenty of flavor.
- A classic recipe – Spinach puffs have been a staple of cocktail party munchies for quite a while now. They are well-loved, with all of the flavors of a traditional Greek spanakopita in an easy-to-make, handheld form.
- You can make them ahead of time –If you don’t want to be cooking during your party, there are a few ways to prep this spinach puffs recipe ahead. My favorite way is to freeze the puffs before cooking them. This way, I can bake them fresh whenever I know that company is coming.
Ingredients In This Recipe
Here’s what you need to make this classic spinach and cheese appetizer:
- Puff Pastry: The shells for our spinach puffs are made from store-bought puff pastry! You’ll need one sheet, thawed per the instructions on the package.
- Chopped Spinach: I much prefer these appetizers made with fresh spinach rather than frozen. If you must use frozen spinach, be sure to thaw it and squeeze out all of the liquid before using it.
- Cheese: Crumbled feta and grated parmesan add so much cheesy, salty, and savory flavor. For best results, buy your cheese in block form and crumble/shred it yourself.
- Cream Cheese: This will hold all of the ingredients together. Be sure to let the cream cheese soften at room temperature before mixing up the filling
- Egg: The egg in the filling helps to puff it up and add a light, airy texture.
- Seasonings: Fresh garlic and dill and some ground black pepper are perfect! You don’t really need to add salt since the cheeses are already salted.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Spinach Puffs
- Get Ready: First, preheat the oven to 375°F (190°C) and lightly spray 9 cups of a muffin tin with non-stick cooking spray.
- Make the Filling: Add cream cheese, feta cheese, parmesan cheese, egg, spinach, dill, garlic, and black pepper to a bowl. Stir well to combine.
- Form the Pastry Shells: Unroll the puff pastry sheet on a lightly floured surface. Roll with a rolling pin just to remove the creases. Cut the sheet into 9 equal squares, and add each square to the muffin tin, pressing down in the center and stretching if needed.
- Fill: Divide the filling between the 9 pastry cups, then seal by bringing all four corners of the pastry up and pressing them together. Using a pastry brush, brush each puff lightly with egg wash.
- Bake: Bake spinach puffs in a preheated oven for 20 minutes or until puffed and golden. Remove from the oven and allow the puffs to cool for 10 minutes, then remove them from the pan to a wire rack to cool completely.
Tip!
You can serve spinach puffs warm, but they are just as delicious at room temperature too!
Recipe Tips
- To make mini puffs: Use a mini muffin tin, and cut the pastry dough into 18 squares instead of 9. Follow the recipe to create the bite-size spinach tarts, and bake them for 10-15 minutes, or until golden.
- Remember to thaw the puff pastry. You may need to plan ahead a little bit here. I typically just leave it in the fridge overnight.
- To get the spinach puffs out of the pan, run a small knife around the edges to loosen them first.
Storing Tips
It’s simple to make these spinach puffs in advance. Choose your favorite method:
Make early in the day: You can assemble the spinach puffs up to 3 or 4 hours in advance. Leave them in the pan, cover it, and refrigerate until you’re ready. Then, bake as directed.
Freeze: Spinach puffs can be frozen cooked or uncooked. If you freeze them uncooked, you can bake them from frozen. They’ll take 5 or 10 additional minutes to cook through. If you freeze them already cooked, they can be reheated in the microwave or air fryer.
To store leftovers: Keep the puffs covered and in the refrigerator for up to 2 days and reheat as needed.
Spinach Puff Variations to Try
- Try other cheeses: ricotta, mozzarella, or goat cheese can all be swapped in.
- Add meat: for an extra savory twist mix in cooked bacon or diced ham.
- Adjust the seasonings: Try other fresh or dried herbs. Red pepper flakes would add a bit of spice, and lemon zest adds a bright flavor.
Recipe FAQs
You can add this spinach filling to premade phyllo tarts. You will likely only need to bake them for 10 minutes or so if made this way.
I think they taste best with full-fat cream cheese, but you should have similar results using Neufchatel (reduced-fat) cream cheese if you prefer.
You can choose to use either fresh or frozen spinach for this recipe! If you’re using frozen spinach, allow it to thaw completely, then squeeze it with your hands to remove as much water as possible.
More Tasty Appetizer Recipes
Garlic Cheesy Pull-Apart Bread Appetizer
Cheesy Spinach Artichoke Dip
Easy Veggie Dip Recipe
Crab Stuffed Mushrooms
You’ll want to save this easy recipe for Spinach Puffs! It’s the perfect recipe for any kind of party, and so simple to throw together.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Spinach Puffs Recipe
Equipment
Ingredients
For the filling:
- ½ cup (113 g) cream cheese softened
- ½ cup (75 g) feta cheese crumbled
- ¼ cup grated parmesan cheese
- 1 large egg
- 2 cups fresh chopped spinach
- 1 tablespoon chopped dill
- 2 Garlic Cloves minced
- ¼ teaspoon ground black pepper
For the dough:
- 1 sheet puff pastry thawed
- 1 egg beaten with 1 teaspoon of water, for egg wash
Instructions
- Preheat the oven to 375°F (190°C), or 170°C if using a fan oven, and lightly spray the cups of a muffin pan with non-stick spray.
- In a large bowl, combine cream cheese, feta cheese, parmesan cheese, egg, spinach, dill, garlic, and black pepper. Stir well to combine.
- Unfold your puff pastry sheet on a lightly floured surface, and roll it out just to remove any creases.
- Using a sharp knife or a pizza cutter, cut the puff pastry sheet into 9 squares and press them into your prepared muffin pan (stretch each square a little if needed).
- Divide the filling between the muffin cups, then to seal them bring all 4 edges of each puff together and press to seal.
- Using a pastry brush, lightly brush each puff with egg wash.
- Bake in the preheated oven for about 20 minutes, or until puffed and golden brown. Remove from the oven, allow to cool in the pan for 10 minutes, then with a knife loosen the edges and remove the puffs onto a wire rack to cool completely.
Notes:
- To make mini puffs: Use a mini muffin tin, and cut the pastry dough into 18 squares instead of 9. Follow the recipe to create the tarts, and bake them for 10-15 minutes, or until golden.
- Remember to thaw the puff pastry. You may need to plan ahead a little bit here. I typically just leave it in the fridge overnight.
- Make early in the day: You can assemble the spinach puffs up to 3 or 4 hours in advance. Leave them in the pan, cover it, and refrigerate until you’re ready. Then, bake as directed.
- Freeze: Spinach puffs can be frozen cooked or uncooked. If you freeze them uncooked, you can bake them from frozen. They’ll take 5 or 10 additional minutes to cook through. If you freeze them already cooked, they can be reheated in the microwave or air fryer.
- To store leftovers: Keep the puffs covered and in the refrigerator for up to 2 days and reheat as needed.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Denise says
delicious, big hit at Christmas.
Shirley says
Can I make the filling the day before and fill the puff pastry next day and bake?
Diana says
Yes that works!
Shirley says
Thank you😊
Victoria says
how much of the ingredients. Not in recipe
MARLENE N VOEGEL says
Easy To Make Everyone In My Family Loved It!!!!!
Gonasagree says
Loved the recipe!