Spinach Puffs are easy to make with just 6 simple ingredients! With a creamy spinach and feta filling wrapped in buttery puff pastry, they always disappear fast. You can even prepare them ahead — making them a great party appetizer.
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Jessica's Notes
Magical Spinach Feta Puff Pastry Bites ✨
I don’t think I’ve ever seen an appetizer disappear quite as quickly as these spinach puffs… Ok, well, maybe my grape jelly meatballs give them a run for their money. 😉
They’re oh-so-cheesy and creamy with just the right amount of garlic to keep you going back for more (and more). I often serve these for parties and recently served them as part of a brunch spread. They disappeared so quickly – I immediately regretted not making a double batch!
Looking for more easy spinach dishes? Try my hot spinach dip, steakhouse style creamed spinach recipe, or this cheesy spinach gratin!
Why These Spinach Puffs Steal the Show
- So Easy: Combine the filling, stuff it into the puff pastry, and bake!
- Irresistible: Each bite combines buttery, crisp puff pastry and a creamy spinach filling with a little fresh garlic and salty feta cheese for balance.
- Simple Ingredients: Made with just 6 ingredients, they won’t break your grocery budget.
- Party Ready: Perfect size to grab-and-go, they can also be prepped ahead and baked fresh as guests arrive!
Key Ingredients
Your shopping list should be nice and short for this easy appetizer recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Spinach: Prepare the frozen chopped spinach according to the package instructions and be sure to squeeze out all the excess moisture. (Check the tips section below for how I easily do this!)
- Puff Pastry: This will need to be thawed before you use it. You can thaw it overnight in the fridge if you remember in advance. Or if you’re like me and forget, just set it on the counter at room temperature for about 20 to 30 minutes. Crescent roll dough can be used instead, but I much prefer the texture you get from puff pastry.
- Cream Cheese: It needs to be fully softened prior to mixing, set it on the counter 1 hour before starting.
- Garlic: I like using fresh garlic whenever I can! Garlic powder or garlic paste will both also work in a pinch, but the flavor will be dulled.
- Feta: This might just be my favorite ingredient, it adds the perfect amount of saltiness! You can even add a little extra if you like it super cheesy. If you swap this cheese for something like goat cheese, make sure to add a hearty pinch of salt!
How to Make Spinach Puffs
I recommend using a hand mixer to easily and quickly combine the filling, but if your cream cheese is soft enough you can also do it by hand. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
- Make the filling: Mix together the cream cheese with one egg and garlic until smooth. Fold in the spinach and feta.
- Slice the Puff Pastry: Roll both of the puff pastry sheets into squares. Slice each sheet into 9 squares. I like to use a pizza cutter to easily cut the puff pastry, but any sharp knife will work too!
- Assemble: Place the puff pastry squares into greased muffin tins. Add the creamy spinach filling to each one and fold the edges to the center.
- Brush: Brush some egg wash over the tops of each one. This helps the puff pastry to turn that beautiful golden brown.
- Bake: Bake until golden, then let rest for a few minutes to cool and for the filling to set up. Then serve and watch how quickly they disappear!
Chef’s Tips & Variations
- Squeeze the Spinach: It is *VERY* important to strain the excess water out of the spinach so your filling is not runny – no one likes soggy spinach puffs! I recommend using cheese cloth or thin tea towel (wrapped tightly and squeeze!) or a fine mesh sieve and a spoon to press the moisture out.
- Add Bacon or Sausage: Toss some cooked and crumbled bacon or ground sausage in the filling. I often add crumbled breakfast sausage when I am serving them for brunch!
- Parmesan: Craving even more cheese? Sprinkle in some (preferably freshly grated) parmesan or mozzarella cheese.
- Bite Size: The recipe below uses a standard muffin size, but you can use a mini muffin tin instead if you prefer! They will bake quicker though, so start checking in around 12-15 minutes.
- Empanadas: This feta spinach filling also makes amazing spinach empanadas! Just wrap it up in my homemade empanada dough recipe and bake or fry them!
How To Prepare In Advance
Assemble and Refrigerate: (Bake within 24 hours)
- Prepare: Assemble, but do not brush with egg wash. Cover the whole muffin tin with plastic wrap and refrigerate for up to 24 hours.
- Bake: When ready to serve remove from the fridge and let puffs sit at room temperature for 10 to 15 minutes. Then brush with egg wash and bake as directed.
Freeze Unbaked Spinach Puffs (Bake within 3 months)
- Prepare: Assemble, but do not brush with egg wash. I highly recommend lining your muffin tins with parchment paper or foil cupcake liners to easily remove them once frozen.
- Flash Freeze: Freeze the unbaked spinach puffs in the muffin tins for 1 to 2 hours until firm.
- Store Properly: Transfer the frozen puffs to a freezer-safe bag, separating layers with parchment paper. Freeze for up to 3 months.
- Bake: No need to thaw! Brush them with the egg wash and place them in a preheated 400°F oven, adding 2 to 3 extra minutes to the total bake time.
Yield: 18 puffs
Spinach Puffs
With golden puff pastry wrapped around a creamy feta spinach filling, these Spinach Puffs are so easy to make and always disappear fast!
Ingredients
- 4 oz cream cheese, softened
- 2 large eggs, divided
- 3 cloves garlic, minced
- 10 oz frozen chopped spinach, thawed with extra liquid removed
- 4 oz feta cheese
- 1 (17.3 oz) package frozen puff pastry, thawed
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Instructions
- Preheat your oven to 400℉. Spray a muffin tin with cooking spray and set aside.
- In a large bowl, beat to combine the cream cheese, 1 egg, and garlic with a hand mixer until smooth. Stir in the thawed spinach and feta cheese until well combined, then set aside.
- Slightly roll out your puff pastry into a square, it should be 10 or 11 inches wide and tall, and then cut each sheet into 9 squares, or as close to squares as you can cut them.
- Place the squares into your muffin tin, then add about 2 tablespoons of filling to each. Fold the edges of the puff pastry towards the center.
- Whisk the remaining egg with 1 tablespoon of water or milk. Brush the egg wash over the top of the puff pastry.
- Bake for about 22 to 25 minutes, or until the puff pastry is golden brown. Let rest for 5 minutes, then serve and enjoy!
Notes
- Store: While best served fresh, you can store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: For best results, I recommend air frying them at 325°F for 2 to 3 minutes. You can also warm them in the oven at 350°F for about 6 to 8 minutes
Nutrition
Serving: 1 puff, Calories: 126kcal, Carbohydrates: 8g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.002g, Cholesterol: 30mg, Sodium: 144mg, Potassium: 84mg, Fiber: 1g, Sugar: 0.5g, Vitamin A: 1985IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 1mg
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these were perfect for my party last weekend, everyone raved!