Spinach Puffs Recipe
These flaky, golden Spinach Puffs are pure magic in every bite—creamy spinach and cheese filling wrapped in buttery puff pastry that practically melts in your mouth. Perfect as an elegant holiday appetizer, game-day snack, or even a cozy brunch treat, they’re surprisingly easy to make and disappear in minutes!
These Spinach Puffs are basically your favorite creamy, cheesy spinach dip wrapped in buttery, golden puff pastry—pure appetizer perfection! Made with a triple-cheese blend and tender spinach tucked into flaky cups, they’re the savory bite everyone reaches for first.
Keep puff pastry stocked in your freezer (it stays good for 10–12 months!), because it’s your secret weapon for last-minute magic. While it’s amazing in desserts, it truly shines in these quick, crowd-pleasing cheese-and-spinach puffs that come together in minutes. One bite and you’ll see why we never run out!
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We combine cream cheese, mozzarella, and Parmesan with thawed frozen spinach to create the creamiest, cheesiest filling for these irresistible pastry bites. Wrapped in flaky puff pastry, every bite is pure heaven—crisp on the outside, warm and gooey on the inside.
This recipe makes 12 perfect, pop-in-your-mouth spinach puffs that are guaranteed to vanish fast!
Spinach Puffs Recipe:
Ingredients:
- 1 puff pastry sheet
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- 8 ounces cream cheese, softened
- 10 ounces frozen spinach, thawed
- 1 cup mozzarella cheese
- ½ cup parmesan cheese
- Salt and pepper
Equipment Needed:
- Rolling Pin
- Pizza Cutter (optional, may also use a knife)
- 12 Cup Muffin Tin
- Pastry Brush
- Mixing Bowl
- Potato Ricer or paper towels to remove water from spinach.
How to Make these Spinach Dip Puff Bites:
- To start off these flaky little spinach puff cups, preheat your oven to 400°F.
- On a lightly floured surface, gently unfold and roll one sheet of thawed puff pastry until it’s about ¼-inch thick. Using a pizza cutter or sharp knife, cut the sheet into 12 equal rectangles (a 3×4 grid works perfectly).
- Lightly spray a 12-cup muffin tin with nonstick cooking spray.
- Gently press one puff pastry rectangle into each muffin cup, letting the corners drape over the edges a bit—these will become the pretty, flaky tops!
- Brush the puff pastry in each muffin cup with melted butter, then sprinkle lightly with garlic powder and dried parsley for an extra flavor boost and golden finish.
- Prep the Spinach:
After thawing the frozen spinach, squeeze out every last drop of water (otherwise your puffs will be soggy!). The easiest way is to use a potato ricer, or just wrap it in a clean kitchen towel or several layers of paper towels and twist until it’s almost completely dry. - Make the Filling:
In a large bowl, combine the squeezed spinach with the cream cheese, shredded mozzarella, grated Parmesan, salt, and pepper. Stir until everything is creamy and well mixed—your delicious cheesy filling is ready!
- Spoon the spinach-cheese filling into each pastry-lined muffin cup, filling them about halfway (don’t overfill—the pastry needs room to puff!).
- Slide the tin into your preheated 400°F oven and bake for 10–15 minutes, until the puff pastry turns beautifully golden brown and crispy. That’s when the magic happens!
- Carefully remove the Spinach Puffs from the muffin tin (a small offset spatula or fork works great for lifting them out).
- Let them cool for just a minute or two—they’re best served warm, when the pastry is still flaky and the cheesy center is perfectly gooey!
3 Variations to these Spinach Puffs
- Bacon & Cheddar Spinach Puffs
Cook 4–5 strips of bacon until crispy, crumble, and fold into the spinach-cheese mixture along with ½ cup shredded sharp cheddar. A smoky, cheesy twist that’s perfect for game day or brunch. - Mediterranean Feta & Sun-Dried Tomato Puffs
Swap the cream cheese for an equal amount of crumbled feta, add ¼ cup chopped sun-dried tomatoes (oil-packed, drained), and a pinch of dried oregano. Bright, tangy, and irresistibly Greek-inspired. - Spinach-Artichoke Dip Puffs
Mix in ½ cup chopped, well-drained canned or frozen artichoke hearts and an extra ¼ cup grated Parmesan to the original filling. Basically everyone’s favorite hot dip, now in portable, buttery pastry form!
There you have it—golden, buttery Spinach Puffs that look like they came from a fancy bakery but are secretly one of the easiest appetizers you’ll ever make. Whether they’re stealing the show at your holiday party or vanishing off the tray during family movie night, one thing’s certain: no one can eat just one.
Appetizer Recipes:
- Italian Beef Pinwheels
- Sweet and Spicy Little Smokies
- Chicken Wings with Garlic Parmesan Sauce
- Bacon Wrapped Pickles
🥣 Recipe
Equipment
- Pizza Cutter (optional, may also use a knife)
- Potato Ricer or paper towels to remove water from spinach.
Ingredients
- 1 puff pastry sheet
- 2 Tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- 8 ounces cream cheese softened
- 10 ounces frozen spinach thawed
- 1 cup mozzarella cheese
- ½ cup parmesan cheese
- Salt
- pepper
Instructions
- To start off these flaky little spinach puff cups, preheat your oven to 400°F.
- On a lightly floured surface, gently unfold and roll one sheet of thawed puff pastry until it’s about ¼-inch thick. Using a pizza cutter or sharp knife, cut the sheet into 12 equal rectangles (a 3×4 grid works perfectly).
- Lightly spray a 12-cup muffin tin with nonstick cooking spray.
- Gently press one puff pastry rectangle into each muffin cup, letting the corners drape over the edges a bit—these will become the pretty, flaky tops.
- Brush the puff pastry in each muffin cup with melted butter, then sprinkle lightly with garlic powder and dried parsley for an extra flavor boost and golden finish.
- Prep the Spinach:After thawing the frozen spinach, squeeze out every last drop of water (otherwise your puffs will be soggy!). The easiest way is to use a potato ricer, or just wrap it in a clean kitchen towel or several layers of paper towels and twist until it’s almost completely dry.
- Make the Filling:In a large bowl, combine the squeezed spinach with the cream cheese, shredded mozzarella, grated Parmesan, salt, and pepper. Stir until everything is creamy and well mixed—your delicious cheesy filling is ready!
- Spoon the spinach-cheese filling into each pastry-lined muffin cup, filling them about halfway (don’t overfill—the pastry needs room to puff!)
- .Slide the tin into your preheated 400°F oven and bake for 10–15 minutes, until the puff pastry turns beautifully golden brown and crispy. That’s when the magic happens!
- Carefully remove the Spinach Puffs from the muffin tin (a small offset spatula or fork works great for lifting them out)
- .Let them cool for just a minute or two—they’re best served warm, when the pastry is still flaky and the cheesy center is perfectly gooey.
Nutrition
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