Spinach Puffs Recipe - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 15

Cook Time 20

Total Time 35

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.

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.