Name: Spinach Puffs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1/2 small yellow onion, finely chopped; 2 cloves garlic, minced; 5 ounces fresh baby spinach; 4 ounces cream cheese, softened; 1/4 cup grated Parmesan cheese; 1/4 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 1 sheet frozen puff pastry, thawed; 1 large egg; 1 tablespoon water

Why You’ll Love Spinach Puffs Recipe

These puffs combine a luscious, creamy filling with crisp, golden pastry for a delightful contrast of textures. They’re simple enough for a quick weeknight treat yet elegant enough for parties. You can make them ahead of time and even freeze them, then reheat when you’re ready to serve — perfect for entertaining or last‑minute snacks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 strips thick‑cut bacon
8 ounces reduced-fat cream cheese (Neufchâtel), cut into large pieces
2 large eggs, divided
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
10 ounces frozen spinach (thawed and thoroughly pressed dry)
½ cup crumbled feta cheese (about 2 ounces)
¼ cup finely grated Parmesan cheese (about 1 ounce)
2 sheets frozen puff pastry (9‑ or 10‑inch), thawed overnight in the refrigerator

Directions

Preheat your oven to 400 °F (200 °C). Place racks in the upper and lower thirds of the oven. Bake the bacon until crisp, then let it cool and crumble it into small pieces. Spray two standard muffin tins (for 18 puffs) with nonstick spray.
In a microwave-safe bowl, gently soften the cream cheese in 10‑second bursts until soft and creamy (but not hot). Stir in 1 of the eggs, plus garlic powder, black pepper, and dried oregano until smooth.
In a separate bowl, combine the drained spinach, crumbled feta, grated Parmesan, and chopped bacon. Pour in the cream cheese mixture and stir until evenly mixed. Taste and adjust seasoning if desired.
On a lightly floured surface, unfold one sheet of puff pastry and smooth out any creases. Cut it into 9 equal squares. Press each square into a muffin cup so the center lies at the bottom and the corners hang over the edges. Repeat with second sheet.
Divide the spinach‑cheese filling among the 18 prepared pastry cups, using about a heaping tablespoon per cup. Bring the four overhanging corners of each pastry square up toward the center so they cover the filling, pressing lightly in the middle (they don’t need to seal completely).
Beat the remaining egg to make an egg wash and brush lightly over the tops of the pastries.
Bake for 21–24 minutes, switching the muffin tins between the upper and lower racks halfway through, until the puffs are puffed up and deeply golden. Let cool for about 10 minutes, then gently loosen from the tins and transfer to a wire rack. Serve warm or at room temperature.

Servings and timing

Makes approximately 18 puffs.
Prep time: 20 minutes
Bake time: 25 minutes
Total time: about 45 minutes

Variations

Skip the bacon for a vegetarian-friendly version — the puffs remain delicious with just spinach and cheese.
Swap the feta for goat cheese, mozzarella, or ricotta for a milder or creamier filling.
Add extras like sautéed mushrooms, finely chopped onions, bell peppers, or herbs (e.g. parsley or dill) for more flavor.
Use mini muffin tins and cut smaller pastry squares if you prefer bite-sized appetizers.

Storage/Reheating

You can fully bake the puffs and freeze them (up to about one month). When ready to serve, reheat directly from frozen in a 375 °F (190 °C) oven until warmed through. If refrigerating instead of freezing, store in an airtight container for up to a day, then reheat gently before serving.

FAQs

How can I make this recipe vegetarian?

Omit the bacon. The puffs are still delicious with just a creamy spinach‑cheese filling.

Can I use fresh spinach instead of frozen?

Yes — wilt fresh spinach in a pan, then cool and drain thoroughly before using so the filling isn’t watery.

What if I don’t have puff pastry?

Store-bought puff pastry works best for a flaky result. If you don’t have any, you could try phyllo dough — though the texture will be different and more delicate.

Can I assemble the puffs ahead of time?

You can prepare the filling ahead and store it in the fridge for a day. For best texture, fill the pastry cups and bake just before serving (or freeze for later).

How do I prevent soggy bottoms?

Make sure to press excess moisture out of the spinach before mixing. Also avoid overfilling the pastry cups, and bake on a hot oven rack for even crisping.

Can I make smaller, bite-sized puffs?

Yes — use a mini muffin tin and cut smaller puff pastry squares to fit for mini puffs.

How long will leftovers stay good?

Stored in an airtight container in the fridge, puffs are best eaten within a day. They lose some crispness after that.

What’s the best way to reheat from frozen?

Preheat the oven to 375 °F (190 °C) and bake directly from frozen until warmed through — timing depends on puff size, so check after ~5–10 minutes.

Can I skip the egg wash?

Yes — the puffs will still bake up fine, but the egg wash helps give the pastry a nice golden-brown shine.

Can I double the recipe?

Absolutely — the recipe scales easily. Use more muffin tins, double the filling and pastry sheets, and bake in batches if needed.

Conclusion

These Spinach Puffs are an easy yet impressive appetizer: buttery, flaky pastry surrounding a creamy filling of spinach, cheese, and bacon. Whether you’re looking for a quick snack or preparing for a party, they are versatile, make‑ahead friendly, and reliably disappear fast. Perfect warm or at room temperature, they make entertaining effortless and delicious.