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Yields:
2 dz.
Prep Time:
25 mins
Total Time:
1 hr 20 mins
No appetizer moves faster than a flaky pastry stuffed with cheesy filling. So be prepared for these creamy spinach puffs to fly off your hors d’oeurves tray! If you love spanakopita or spinach artichoke dip, you’re in the right place.
Contrary to what their name suggests, spinach puffs are more like loaded pastry cups. They’re made with store-bought puff pastry that is pressed into a mini muffin pan. The cups are filled with a bright, herbaceous mixture of chopped spinach, cream cheese, feta, shallots, and dill. Even better, they can be served warm or at room-temperature, making them a lifesaver when you’re hosting a crowd. And since all the ingredients are pantry staples, these bites are easy to assemble year-round for any kind of celebration—from Easter lunch to New Year’s Eve.
Can you make spinach puffs in a regular muffin pan?
Yes! If you are looking for an impressive side dish for a holiday ham or roast leg of lamb, you can make a larger version of these puffs using a regular muffin pan. Roll the puff pastry into a 12-inch square, then cut it into 9 (4-inch) squares. Press the pastry into a greased muffin pan and follow the recipe, adding about five minutes to the bake time.
Can you make spinach puffs ahead of time?
Yes. Spinach puffs can be stored in an airtight container in the refrigerator for up to three days and in the freezer for up to three months.
How do you reheat spinach puffs?
These puffs are so tiny, they warm up in a snap. You can pop them in an air fryer set at 325 degrees Fahrenheit for 8 to 10 minutes, or in an oven set at 325 degrees Fahrenheit for 12 to 15 minutes, until they are hot and crisped up.
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Ingredients
- 1 Tbsp.
salted butter, plus more for the muffin pan
- 2
garlic cloves, finely chopped
- 1
shallot, finely chopped
- 1
(10-oz.) package frozen chopped spinach, thawed
- 4 oz.
cream cheese, cubed and at room temperature
- 2
large eggs
- 1/2 cup
crumbled feta (about 2 oz.)
- 2 Tbsp.
fresh dill or flat-leaf parsley, chopped
- 2 tsp.
lemon zest
- 1/2 tsp.
kosher salt
- 1/2 tsp.
black pepper
All-purpose flour, for dusting
- 1/2
(17.3-oz.) package puff pastry (1 sheet), thawed
- 1/4 cup
grated parmesan cheese (about 1 oz.)
Directions
- Step 1Preheat the oven to 400°F. Grease a 24-cup mini muffin pan with butter.
- Step 2In a small skillet, melt the butter over medium heat. Add the garlic and shallot and cook until fragrant, about 1 minute. Spoon the mixture into a large bowl and allow to cool for at least 5 minutes.
- Step 3Squeeze as much water as possible from the spinach (putting it in a clean kitchen towel and twisting it into a tight bundle works well). Transfer the spinach to a cutting board and finely chop.
- Step 4Add the cream cheese and 1 egg to the shallot mixture, and use a fork to mash everything together until mostly smooth. Stir in the feta, dill, lemon zest, salt, pepper, and spinach.
- Step 5On a lightly floured surface, roll the puff pastry sheet into a 10-by-15-inch rectangle. Using a sharp knife, cut into 24 squares (2 ½ inches each; cut into 4 strips on the 10-inch side and 6 strips on the 15-inch side).
- Step 6Gently press the puff pastry squares into the prepared muffin cups, letting the corners hang over the sides. Fill each cup with about 2 teaspoons filling and sprinkle with the parmesan. Beat the remaining egg in a small bowl and brush the corners of the pastry with the egg wash. Refrigerate for 30 minutes or freeze for 15 minutes.
- Step 7Bake the spinach cups until puffed and golden, 25 to 30 minutes. Allow to cool for 5 minutes before carefully removing the puffs from the pan. Serve warm or at room temperature.
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