Spinach Puffs Recipe is my weeknight secret when I crave flaky, buttery pastry stuffed with garlicky, cheesy spinach. If you love crowd-pleasing appetizers or brunch bites, you’ll have a hot tray on the table in about 40 minutes.
Homemade Spinach Puffs Recipe
This Spinach Puffs Recipe leans on frozen puff pastry and thawed chopped spinach, so you skip fussy dough and long prep. You mix the filling in one bowl, then fold and bake. You get bakery-style layers without special tools.
You can use pantry seasonings and a trio of cheeses for big flavor. I squeeze the spinach dry in a clean kitchen towel, which takes a minute and keeps the pastry crisp. Cut the pastry into squares and seal with egg wash; no tricky shaping.
Ingredients You’ll Need
- Frozen puff pastry: 2 sheets, thawed in the fridge. Pepperidge Farm (lighter, neutral) or Dufour (all-butter, richer) both work.
- Frozen chopped spinach: 10 ounces, thawed and squeezed very dry. Bagged frozen spinach saves time over fresh.
- Cream cheese: 4 ounces, softened. Philadelphia stays smooth; dairy-free cream cheese works too.
- Feta: 1/2 cup crumbled. Goat cheese swaps in for a creamier, tangier vibe.
- Shredded mozzarella or Parmesan: 1/2 cup. Mozzarella melts stretchy; Parmesan adds a sharper bite.
- Eggs: 2 large (1 for filling, 1 for egg wash).
- Garlic: 2 cloves minced or 1/2 teaspoon garlic powder for a pantry shortcut.
- Green onion or chives: 2 tablespoons, thinly sliced.
- Lemon zest: 1/2 teaspoon for brightness.
- Red pepper flakes: a pinch, optional heat.
- Kosher salt and black pepper: to taste.
- Optional toppings: sesame seeds or everything bagel seasoning for crunch.
Equipment
- Sheet pan and parchment paper
- Mixing bowl and spoon
- Knife or pizza cutter
- Pastry brush
- Fine strainer and clean kitchen towel
- Fork for crimping (optional but handy)
Yield: about 12 puffs (hearty appetizer portions)
How to Make Spinach Puffs
- Prep: 15 minutes
- Cook: 20–22 minutes
- Total: 35–40 minutes
- Heat the oven to 400°F. Line a sheet pan with parchment.
- Thaw and drain spinach. Press it in a strainer, then wring it in a clean towel until it feels almost dry.
- Make the filling. In a bowl, mix spinach, cream cheese, feta, mozzarella or Parmesan, 1 egg, garlic, green onion, lemon zest, red pepper flakes, salt, and pepper until creamy.
- Prep the pastry. Unfold the puff pastry on a lightly floured surface. If needed, roll it gently to smooth the creases.
- Cut the pastry. Slice each sheet into 6 rectangles (about 3×4 inches) for 12 total pieces.
- Add filling. Spoon about 2 tablespoons of filling onto the center of each rectangle.
- Seal. Beat the second egg with 1 teaspoon water. Brush the edges, fold each rectangle into a triangle or a book-style square, and press to seal. Crimp with a fork if you like.
- Vent and top. Cut a small slit on top of each puff. Brush with more egg wash and sprinkle sesame or everything seasoning if using.
- Bake. Place the puffs on the pan and bake for 20–22 minutes, until puffed and deep golden.
- Cool and serve. Let them stand 5 minutes so the filling sets, then serve warm.
Pro Tips & Mistakes to Avoid
- Wring the spinach like you mean it; excess water makes soggy pastry.
- Keep the pastry cold; warm dough turns sticky and loses lift.
- Don’t overfill; 2 tablespoons per puff keeps seals tight.
- Vent the tops; steam needs an exit for crisp layers.
- Use parchment; it prevents sticking and keeps bottoms golden.
- Brush lightly with egg wash; heavy wash drips and glues layers.
- Bake until deep golden; pale pastry tastes underdone.
- Cool a few minutes; molten filling can spill if you rush.
Variations I’ve Tried
- Gluten-free: Use gluten-free puff pastry (GeeFree), and check seasoning blends for hidden wheat.
- Vegan: Pick a vegan puff pastry (many supermarket brands use vegetable fat), use dairy-free cream cheese and feta, and brush with oat milk.
- Add-ins: Stir in chopped artichokes, sun-dried tomatoes, sautéed mushrooms (dry them well), or crisp bacon bits.
- Cheese swaps: Try ricotta (drain it), sharp cheddar, or Gruyère for a nutty melt.
- Spice shift: Swap lemon zest for a pinch of nutmeg, or add dill for a Greek spin.
How to Serve Spinach Puffs
Serve warm on a platter with a simple yogurt-dill dip or marinara. Pair with tomato soup, a crisp Caesar, or a brunch spread with fruit and eggs. These also shine as a make-ahead appetizer for game day or potlucks.
Make-Ahead and Storage
- Make-ahead (unbaked): Assemble, freeze on a sheet until firm, then store in a bag up to 2 months. Bake from frozen at 400°F for 22–25 minutes.
- Make-ahead (baked): Bake, cool, and refrigerate up to 3 days or freeze up to 2 months.
- Reheat: Use a 375°F oven or air fryer until hot and crisp (about 8–10 minutes from fridge, 12–15 from frozen). Skip the microwave; it softens the pastry.
Spinach Puffs Recipe
Spinach Puffs are savory, flaky appetizers filled with creamy spinach and cheese mixture, perfect for parties or as a delicious snack.
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Add the spinach and cook for 2-3 minutes to remove excess moisture. Let cool slightly.
- In a bowl, combine spinach mixture, cream cheese, feta cheese, 1 egg, salt, and black pepper. Mix until well combined.
- Cut the puff pastry into 12 equal squares.
- Place a heaping teaspoon of spinach filling in the center of each square. Fold the corners to the center and pinch to seal.
- Brush each puff with the beaten egg for a golden finish.
- Place the puffs on the prepared baking sheet and bake for 18-20 minutes or until golden and puffed.
- Let cool for a few minutes before serving. Enjoy your savory spinach puffs!
Notes
Make sure to squeeze the spinach well to avoid soggy puffs. Serve warm for the best flavor and texture. These can be prepared ahead and baked right before serving.