Spinach Puffs are the perfect combination of crisp, buttery pastry and a rich, cheesy filling. They’re elegant enough for parties and holidays but simple enough for a weekday snack or quick lunch. You’ll love how versatile and crowd-pleasing they are — plus, they can be made ahead and frozen, making entertaining easier than ever.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Frozen spinach, thawed and drained
Puff pastry sheets, thawed
Cream cheese
Feta cheese (or substitute with ricotta or shredded mozzarella)
Garlic, minced
Onion, finely diced
Egg
Salt
Black pepper
Olive oil or butter (for sautéing)
Optional: grated Parmesan, red pepper flakes, fresh herbs (like dill or parsley)
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a skillet, heat olive oil or butter over medium heat. Sauté the onion until soft and translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds.
In a large bowl, combine the sautéed onions and garlic with drained spinach, cream cheese, feta, salt, pepper, and any optional seasonings. Mix until smooth and well combined.
Roll out the puff pastry on a lightly floured surface and cut into equal squares (usually 9 per sheet).
Spoon a small amount of the spinach filling into the center of each square.
Fold the squares into triangles or rectangles and pinch or press the edges to seal. Use a fork to crimp the edges if desired.
Beat the egg and brush it over the tops of the puffs for a golden finish.
Place on the prepared baking sheet and bake for 18–22 minutes, or until golden brown and puffed.
Let cool for a few minutes before serving.
Servings and timing
This recipe makes about 18 spinach puffs. Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes
Variations
Add chopped sun-dried tomatoes or cooked mushrooms for extra flavor.
Use goat cheese or ricotta instead of feta for a milder taste.
Use fresh spinach (sautéed and drained) instead of frozen.
Sprinkle sesame seeds or poppy seeds on top before baking for extra texture.
Storage/Reheating
Store leftover spinach puffs in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F (175°C) oven for 5–8 minutes until warmed through and crisp. These freeze well — freeze unbaked puffs on a tray, then transfer to a bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I use fresh spinach instead of frozen?
Yes, just sauté it first and make sure to squeeze out all excess moisture before mixing it with the other ingredients.
Do I have to thaw the puff pastry before using it?
Yes, let it thaw in the fridge or at room temperature until pliable before working with it to avoid cracking.
Can I make these ahead of time?
Absolutely. Assemble the puffs and refrigerate or freeze until ready to bake.
Can I use different cheeses?
Yes, ricotta, mozzarella, goat cheese, or shredded cheddar all work well depending on your flavor preference.
How do I prevent the puffs from getting soggy?
Make sure your spinach is well-drained, and don’t overfill the pastry. Bake until golden and crisp.
Are spinach puffs served hot or cold?
They’re best served warm but can also be enjoyed at room temperature.
Can I make them in mini muffin tins?
Yes, press puff pastry squares into mini muffin cups and fill with spinach mixture for a bite-sized variation.
Can I freeze baked spinach puffs?
Yes, let them cool completely, then freeze in a single layer. Reheat in the oven for best texture.
What can I serve with spinach puffs?
Serve with a dipping sauce like tzatziki, marinara, or a simple garlic yogurt sauce.
Can I use phyllo dough instead of puff pastry?
Yes, but the result will be flakier and more delicate. Brush each layer with butter and handle gently.
Conclusion
Spinach Puffs are an irresistible appetizer or snack that’s as easy to make as it is to love. With their creamy filling and golden pastry, they’re sure to impress guests or satisfy your savory cravings anytime. Keep a batch in the freezer and you’ll always be just minutes away from a warm, delicious bite.
Spinach Puffs are flaky, golden pastries filled with a creamy spinach and cheese mixture. Made with store-bought puff pastry, they’re an easy and elegant appetizer or snack that’s perfect for parties, holidays, or quick bites.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:18 spinach puffs
Category:Appetizer
Method:Baking
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
1 package frozen spinach (10 oz), thawed and well-drained
2 sheets puff pastry, thawed
4 oz cream cheese, softened
1/2 cup feta cheese (or ricotta/mozzarella)
2 cloves garlic, minced
1 small onion, finely diced
1 tablespoon olive oil or butter (for sautéing)
1 egg (for egg wash)
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 2 tablespoons grated Parmesan
Optional: pinch of red pepper flakes
Optional: 1 tablespoon chopped fresh herbs (parsley or dill)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet, heat olive oil or butter over medium heat. Sauté diced onion for 3–4 minutes until soft. Add garlic and cook for 30 seconds more.
In a large bowl, combine sautéed onion and garlic with spinach, cream cheese, feta, salt, pepper, and optional ingredients. Mix until smooth and well combined.
Roll out puff pastry sheets on a lightly floured surface and cut each sheet into 9 squares (18 total).
Place a spoonful of spinach mixture in the center of each square.
Fold each square into a triangle or rectangle and seal the edges by pinching or crimping with a fork.
Beat the egg and brush the tops of the puffs with egg wash.Transfer to baking sheet and bake for 18–22 minutes, or until golden brown and puffed.Cool slightly before serving.
Notes
Ensure spinach is thoroughly drained to prevent soggy pastry.Try different cheese combos like ricotta, goat cheese, or mozzarella.
Make ahead and freeze unbaked for a quick appetizer later.
For added texture, sprinkle sesame or poppy seeds on top before baking.
Serve warm or at room temperature with dips like tzatziki or marinara.
