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Spinach Puffs

Spinach Puffs

Indulge in the delightful experience of our Spinach Puffs, a beloved appetizer that combines flaky puff pastry with a creamy spinach filling. These savory bites are incredibly easy to prepare and perfect for any occasion, from festive gatherings to casual get-togethers. Each puff is filled with a mixture of sautéed onions, fresh spinach, and tangy feta cheese, all encased in a golden, flaky shell that melts in your mouth. Not only are they a crowd-pleaser, but they also offer a vegetarian-friendly option that doesn’t skimp on flavor. Enjoy them warm straight from the oven or at room temperature for an unforgettable treat.

  • Total Time: 45 minutes
  • Yield: Makes about 12 servings 1x

Ingredients

Scale
  • 1 tbsp. vegetable oil
  • 1/3 c. onion, finely chopped
  • Kosher salt
  • 2 cloves garlic, minced
  • 4 oz. cream cheese, softened
  • 2 eggs, divided
  • 1 (10-oz.) package frozen spinach, thawed and squeezed as dry as possible
  • 3/4 c. crumbled feta
  • 2 tbsp. fresh dill, chopped
  • 2 tsp. lemon zest
  • Freshly ground black pepper
  • Cooking spray
  • All-purpose flour, for rolling puff pastry
  • 1 sheet from 1 (17.3-oz) package puff pastry, thawed in the refrigerator

Instructions

  1. In a medium skillet, heat oil over medium heat. Add onions and season with salt. Cook while stirring occasionally until softened for about 4 to 5 minutes. Then add garlic and cook until fragrant (about 30 seconds). Remove from heat.
  2. In a large bowl, stir together cream cheese and one egg until smooth. Then add in the sautéed garlic-onion mixture along with spinach, feta, dill, lemon zest; season with salt and pepper.
  3. Grease 9 cups of a muffin tin with cooking spray. On a lightly floured surface, roll out puff pastry sheet into a square about 12 inches long. Cut into 9 smaller squares (each about 4 inches wide). Place each square into greased muffin cups allowing corners to hang over sides. Fill each cup with about 2½ tablespoons of filling. Fold corners of pastry to meet in center over filling; pinch together. Refrigerate for 30 minutes or freeze for 15 minutes.
  4. Adjust an oven rack to center position and preheat oven to 400°F.
  5. Beat remaining egg in a small bowl with one teaspoon water; brush on top of chilled pastry.
  6. Bake until puffed and golden brown on the bottom (about 25 minutes). Allow to cool slightly before lifting out of muffin tin. Serve warm or at room temperature.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 110
  • Sugar: 1g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 35mg

Keywords: For added flavor variation, consider mixing in artichokes or sun-dried tomatoes. You can use fresh spinach instead of frozen; just ensure it’s well-drained after cooking.

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