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Spinach Puffs

Savory Spinach Puffs That Will Elevate Your Appetizer Game

Delight in these delicious Spinach Puffs, combining creamy filling in flaky pastry for an irresistible appetizer.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 puffs
Course: Appetizers
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Vegetable Oil Adds moisture and helps sauté vegetables evenly.
  • 1 medium Onion, finely chopped Provides aromatic flavor; substitute with shallots for a milder taste.
  • 1 teaspoon Kosher Salt Enhances flavors; adjust to taste.
  • 2 cloves Garlic, minced Adds depth of flavor; use garlic powder as a substitute if needed.
  • 8 ounces Cream Cheese, softened Provides creaminess and richness; can substitute with ricotta for a lighter option.
  • 1 large Eggs, divided Binds ingredients and adds richness; reserve one yolk for the egg wash.
  • 10 ounces Frozen Spinach, thawed and squeezed as dry as possible The main filling ingredient; make sure it’s dry to avoid sogginess.
  • 4 ounces Feta, crumbled Adds tanginess; substitute with goat cheese for a different flavor profile.
  • 2 tablespoons Fresh Dill, chopped Offers a fresh herbal note; use dried dill in a pinch.
  • 1 teaspoon Lemon Zest Brightens the filling; ensure it’s fresh for maximum flavor.
  • 1 teaspoon Freshly ground black pepper For seasoning; adjust based on your spice preference.
For the Pastry
  • 1 cup All-purpose flour, for rolling puff pastry Necessary for dusting; can substitute with gluten-free flour if needed.
  • 1 sheet Puff Pastry 1 sheet from 1 (17.3-oz) package, thawed in the refrigerator.
  • as needed Cooking Spray Prevents the puff pastry from sticking to muffin tins.

Equipment

  • Muffin tin
  • Skillet
  • Mixing bowl
  • Rolling Pin

Method
 

Step-by-Step Instructions for Spinach Puffs
  1. Preheat your oven to 400°F (200°C) and lightly coat a muffin tin with cooking spray.
  2. In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Sauté the finely chopped onion for about 5 minutes until translucent, then add minced garlic and cook for additional 1-2 minutes.
  3. In a large bowl, mix the sautéed onion and garlic with softened cream cheese, one egg (reserve the yolk), and the thoroughly squeezed dry thawed spinach. Add crumbled feta, fresh dill, lemon zest, salt, and pepper, mixing until creamy.
  4. On a floured surface, roll out the thawed puff pastry, then cut it into squares fitting your muffin tin. Aim for squares about 4-5 inches.
  5. Press the pastry squares into the muffin cavities, fill with the spinach filling, and if desired, fold corners of the pastry over the filling.
  6. Whisk the reserved egg yolk with a tablespoon of water to create an egg wash, then brush the tops of the filled spinaches.
  7. Bake for 15-20 minutes or until the Spinach Puffs are puffed and golden brown, monitoring closely.
  8. Allow to cool for 5 minutes before serving warm.

Nutrition

Serving: 1puffCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gVitamin A: 700IUVitamin C: 6mgCalcium: 100mgIron: 1mg

Notes

For the best texture, reheat baked Spinach Puffs in the oven and avoid microwaving.

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