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These Spinach Puffs are filled with creamy spinach, salty feta, fresh dill, and garlic, then baked in a muffin tin until golden and flaky. Store-bought puff pastry keeps them easy, and you can assemble them a day ahead. They’re perfect for holiday parties, brunch, or any time you need a savory bite.
More Easy Pastry Appetizers: Cranberry Brie Bites | Sausage Rolls | Puff Pastry Cheese Straws
Before You Get Started
Spinach puffs are simple, but a few small steps make the difference between flaky and soggy.
- Squeeze the spinach bone dry — Frozen spinach holds a lot of water. Any extra moisture makes the filling loose and the pastry soggy on the bottom.
- Keep the puff pastry cold — Cold pastry puffs up tall and flaky. If it gets soft or sticky while you work, chill it for 10 to 15 minutes.
- Brush egg on the pastry only — Egg wash that drips into the pan glues the puffs in place. Brush the corners lightly and keep it off the muffin tin.
RECIPE OVERVIEW
How To Make Spinach Puffs
See the recipe card below for full, detailed instructions
You’ll mix a quick filling, press puff pastry squares into a muffin tin, and bake until puffed and golden. If the name rings a bell, yes, these are the same spinach puffs Kronk was so proud of in The Emperor’s New Groove.
Step 1: Thaw the Puff Pastry and Prep the Pans
Thaw the puff pastry in the refrigerator overnight, or on the counter for about 40 minutes. It should unfold easily without cracking but still feel cool.
Preheat the oven to 400°F and lightly grease 18 wells of two standard muffin tins with nonstick cooking spray.
Step 2: Cook the Shallot and Garlic
Heat a drizzle of olive oil in a small skillet over medium heat. Add the shallot and garlic and cook for 2 to 3 minutes, stirring often, until softened and fragrant.
Keep the heat at medium so the garlic doesn’t brown and turn bitter.
Step 3: Make the Spinach Filling
Squeeze the thawed spinach in a clean dish towel until no more water comes out, then break it apart with your fingers.
In a medium bowl, stir together the spinach, feta, softened cream cheese, Parmesan, shallot and garlic, fresh dill, salt, and pepper until evenly combined. The filling should be thick and scoopable, not wet.
- Use dried dill in a pinch: Fresh dill gives the best flavor, but about 2 teaspoons of dried dill works if that’s what you have.
Step 4: Shape the Pastry Cups
Unfold each pastry sheet and cut it into 9 equal squares, for 18 squares total. Gently press one square into each muffin cup, letting the corners stand up above the rim. Those corners turn into crisp, golden points as they bake.
Working with one muffin tin? Bake 12 first and keep the remaining pastry and filling in the fridge. Let the pan cool completely before greasing and filling it again, or the pastry will soften before it hits the oven.
Step 5: Fill and Brush with Egg
Spoon a heaping tablespoon of filling into the center of each pastry cup. Lightly brush the corners and edges with beaten egg, keeping it off the pan. The egg gives the pastry its shiny, deep golden finish.
Want a little pouch instead? Pinch the four corners together over the filling and press with a dab of egg wash to seal. Prefer a roll-up? My Spinach Artichoke Dip Pinwheels pack a similar creamy spinach filling into tortillas.
Step 6: Bake Until Puffed and Golden
Bake for 12 to 15 minutes, until the pastry is fully puffed and deeply golden brown. Pale pastry is still doughy inside, so give it another minute or two if needed.
Let the puffs cool in the pan for 5 minutes, then run a butter knife around the edges to lift them out.
Serve them warm or at room temperature. They hold their texture well, so they don’t need to come straight from the oven.
Serving these for brunch? My Brunch Recipes collection pairs well with them, with ideas like Broccoli Cheddar Quiche, Breakfast Egg Muffins, and Deviled Eggs Benedict.
Building the Party Spread
Spinach puffs are rich and savory, so they pair best with something sweet, something meaty, and something fresh. Plan on 2 to 3 puffs per person when they’re part of a larger spread, or 4 to 5 if they’re one of only a couple of appetizers.
Great Alongside These:
Hosting a holiday party? My Festive Christmas Appetizers collection has more easy bites for the spread, like Stuffed Mushrooms, Antipasto Skewers, and Cranberry Walnut Pinwheels.
Storage Tips
Storage, Freezing & Make Ahead
These are a great party appetizer because most of the work can happen ahead of time.
- Make ahead: Assemble the puffs in the muffin tins up to 1 day ahead, cover tightly with plastic wrap, and refrigerate. Brush with egg wash right before baking.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in a 350°F oven or air fryer until hot and crisp. The microwave works, but the pastry turns soft.
- Freeze: Wrap fully baked and cooled puffs in plastic wrap and store in an airtight container for up to 2 months. Reheat straight from frozen in a 350°F oven until hot and crisp.
Frequently Asked Questions
Why did my spinach puffs turn out soggy?
Extra moisture in the spinach is almost always the cause. Frozen spinach holds more water than you’d expect, so squeeze it in a towel until nothing else drips out.
Warm pastry can also cause trouble, since it won’t puff up as tall and can soak up moisture from the filling. Keep the pastry cold and bake until it’s deeply golden, not just lightly browned.
Can I use fresh spinach instead of frozen?
Yes. You’ll need about 1 pound of fresh spinach to replace the 10 ounces of frozen. Wilt it in a large skillet, let it cool, then chop it and squeeze it very dry the same way. Fresh spinach cooks down a lot, so don’t worry if the pile looks huge at first.
Can I use a different cheese?
Yes, with a few adjustments. Feta gives the filling its salty, tangy flavor, so keep at least some of it. For a milder filling, use 4 ounces of feta and add a little more cream cheese. You can also swap the Parmesan for Romano or another hard grating cheese.
Can I make these without cream cheese?
Yes. Use an equal amount of ricotta instead. Drain it first if it looks wet, since extra liquid makes the filling loose and the pastry soggy. The filling will be a little lighter and less tangy, but it still holds together well. Low-fat cream cheese also works if you’d like a lighter swap.
Is it better to brush puff pastry with egg or butter?
Egg wash gives the best results here. It creates a shiny, deep golden finish and helps the corners crisp up. Melted butter works in a pinch, but the pastry bakes up softer and paler. Whichever you use, brush lightly and keep it off the pan.
More Spinach Appetizers to Try
Spinach Puffs
Ingredients
- 1 teaspoon olive oil
- 1 small shallot minced
- 2 cloves garlic minced or pressed
- 10 ounces frozen chopped spinach thawed and squeezed very dry
- 6 ounces feta cheese crumbled
- 4 ounces cream cheese softened
- ¼ cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh dill
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 (17.3-ounce) package frozen puff pastry, thawed
- 1 large egg lightly beaten
- Nonstick cooking spray
Instructions
- Prep the pans: Preheat the oven to 400°F. Lightly grease 18 wells of two standard muffin tins with nonstick cooking spray.
- Cook the aromatics: Heat the olive oil in a small skillet over medium heat. Add the shallot and garlic and cook for 2 to 3 minutes, until softened.
- Make the filling: In a medium bowl, combine the spinach, feta, cream cheese, Parmesan, cooked shallot and garlic, dill, salt, and pepper. Stir until evenly combined.
- Shape the cups: Unfold the puff pastry sheets and cut each into 9 equal squares, for 18 squares total. Gently press one square into each prepared muffin cup, letting the corners extend above the pan.
- Fill: Spoon about 1 heaping tablespoon of filling into the center of each pastry cup.
- Brush with egg: Lightly brush the pastry corners and edges with the beaten egg, keeping it off the pan.
- Bake: Bake for 12 to 15 minutes, until the pastry is fully puffed and deeply golden brown.
- Cool and serve: Let the puffs cool in the pan for 5 minutes, then remove with a butter knife and transfer to a platter or wire rack. Serve warm or at room temperature.
Notes
- Dry the spinach well: Squeeze it in paper towels or a clean dish towel until no more liquid comes out, then break it up with your fingers. Extra moisture makes the filling loose and the pastry soggy.
- Keep the pastry cold: Puff pastry is easiest to work with when it’s cold but flexible. If it gets warm or sticky, refrigerate it for 10 to 15 minutes.
- Thawing: Thaw the puff pastry in the refrigerator overnight, or on the counter for about 40 minutes.
- Dried dill: Substitute about 2 teaspoons dried dill for the fresh dill.
- One muffin tin: Bake 12 first and refrigerate the remaining pastry and filling. Let the pan cool before greasing and filling it again.
- Pouch shape: Pinch the four corners of the pastry together over the filling and seal with egg wash before baking.
- Cheese swaps: Use Romano in place of the Parmesan. For a milder filling, use 4 ounces feta and a little more cream cheese. Drained ricotta can replace the cream cheese.
- Make ahead: Assemble up to 1 day ahead, cover tightly with plastic wrap, and refrigerate. Brush with egg wash just before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F oven or air fryer until hot and crisp. The microwave will warm them, but the pastry will turn soft.
- Freeze: Wrap baked and cooled puffs in plastic wrap and store in an airtight container for up to 2 months. Reheat from frozen in a 350°F oven until hot and crisp.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
