Why You’ll Love Spinach Puffs Recipe

The combination of ricotta and feta gives you creamy plus salty tang in one bite.
Using frozen puff pastry makes it quick and easy without skimping on flavor or presentation.
Versatile: serve them warm or at room temperature, make them ahead, take them to a picnic or brunch.
Great for gatherings, kids, picky eaters — the filling is familiar yet elevated.

Ingredients

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

puff pastry sheet (approx 14 × 9 inches)
frozen spinach (thawed and excess water squeezed out)
ricotta cheese (drained to remove excess liquid)
feta cheese
sun‑dried tomatoes (chopped)
salt and black pepper, to taste

Directions

Pre‑heat the oven to 375 °F (190 °C).
Drain the ricotta: slice into pieces and place on paper towels or similar for about 10 minutes to remove excess liquid.
Wilt / thaw the spinach (if frozen) and squeeze out as much water as possible. Roughly chop with scissors or knife into pieces.
In a bowl, combine the chopped spinach and drained ricotta. Season with salt and black pepper.
Crumble in the feta cheese and add the chopped sun‑dried tomatoes. Mix everything together and taste for seasoning.
On a lightly floured surface (or on the paper the pastry came on), unroll the puff pastry sheet and slice it into 9 equal rectangles (or squares) depending on the size of your sheet.
Lightly oil (spray or brush) a muffin tin. Place each pastry rectangle/square into a muffin cup, pressing gently to line the cup—there will be excess pastry over the sides.
Add a heaping tablespoon of the filling into each pastry cup, dividing the mixture evenly.
Fold two opposite sides of the pastry edges toward the middle to meet, then fold the remaining two sides in and gently press in the centre to seal lightly.
Brush or spray the tops of the puffs with olive oil (or an egg wash if you prefer for extra sheen).
Bake for about 20‑25 minutes, or until the pastry is puffed up and golden‑brown.
Remove from oven and let them cool in the tray for about 5 minutes to set. Then gently remove each puff (sliding a knife underneath helps). Transfer to a wire rack and cool for another ~5 minutes.
Serve warm or at room temperature and enjoy.

Servings and timing

Servings: 9 pastries
Prep time: approximately 20 minutes
Cook time: approximately 20 minutes
Total time: approximately 40 minutes

Variations

Swap sun‑dried tomatoes with roasted red peppers, caramelised onions or chopped artichokes for a different flavour profile.
Instead of feta, you could use parmesan or mozzarella for a milder taste.
Use fresh spinach (sautéed briefly and then drained) in place of frozen.
Add extras to the filling: sautéed mushrooms, onions, olives, garlic, or even chopped cooked bacon if you eat meat.
Make mini‑versions (smaller pastry squares and less filling) to turn them into canapé‑sized bites for a party.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat and maintain the crisp pastry, use an oven, toaster‑oven, or air fryer for a few minutes until warmed through and crunchy. Avoid the microwave as it may make the pastry soggy.
You can also freeze the baked puffs: place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready, thaw in the fridge or at room temperature and re‑crisp in the oven.

FAQs

1. Can I use fresh spinach instead of frozen?

Yes — just sauté or blanch the fresh spinach, then squeeze out all excess moisture before using so the filling doesn’t become soggy.

2. Can I make these ahead of time?

You can prepare the filling in advance and keep it covered in the fridge, then assemble and bake when ready. You could also bake ahead and store, then re‑heat before serving.

3. Can I freeze them before baking?

While the original recipe notes freezing after baking works well, freezing before baking may affect puff pastry rising and texture. If you freeze pre‑baked, it’s more reliable.

4. What if my puff pastry isn’t rising much?

Ensure your oven is properly heated, and make sure the pastry is cold when you place it in the muffin tin. Avoid over‑stuffing the cups, as too much filling can weigh down the pastry.

5. Can I make a larger or smaller batch easily?

Yes — simply scale the quantities of pastry, filling and number of cups accordingly. If your pastry sheet is larger, you might get more than 9; adjust baking time if necessary.

6. Could I make these vegetarian or vegan?

They are vegetarian as written (no meat). For vegan, you’d need to substitute the cheeses with vegan alternatives (vegan ricotta/feta) and ensure the puff pastry is vegan. The rest of the method remains the same.

7. How do I prevent a soggy bottom in the pastry cup?

Ensure you well‑drain the spinach and ricotta, press the pastry well into the muffin cup so the sides support the base, and don’t overfill. Using a good quality puff pastry also helps.

8. Can I use a different size muffin tin (e.g., mini muffin)?

Yes — for mini muffins, slice the pastry into smaller pieces and reduce the filling per cup accordingly. Bake for a shorter time (monitor closely so they don’t over‑brown).

9. What’s the best way to serve them?

Serve warm or at room temperature. They make an elegant appetizer on a platter, pair nicely with a crisp salad for brunch, or serve as a savory snack with a dip or spread.

10. How can I know when they’re done baking?

They should be puffed up and have a light golden‑brown colour on top. The filling should be set (not liquid or overly wet). If the edges start to darken too much, you can cover lightly with foil and finish baking until done.

Conclusion

These spinach puffs offer a beautiful blend of crisp, flaky pastry and a rich, flavourful filling — easy to prepare and versatile enough for parties, snacks or an elegant brunch. With simple ingredients like spinach, ricotta, feta and sun‑dried tomatoes, you get a taste‑packed bite that’s both comforting and impressive. Give them a try and enjoy the ease of puff pastry married with a savoury, cheesy spinach filling.