Spinach Puffs

Name: Spinach Puffs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 package frozen chopped spinach; ½ cup crumbled feta; ¼ cup minced onion; 1 tablespoon olive oil; 1 teaspoon chopped dill; 1 teaspoon minced garlic; to taste Kosher salt and black pepper; to taste black pepper; 2 large eggs; 1 sheet frozen puff pastry; 1 pan muffin pan

Flaky puff pastry filled with a savory mixture of spinach, feta cheese, and herbs. These delicious appetizers feature a crispy golden exterior wrapped around a creamy spinach and cheese filling.

6 servings

1 hr

Published October 4, 2025

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Ingredients

•1 package frozen chopped spinach
•½ cup crumbled feta
•¼ cup minced onion
•1 tablespoon olive oil
•1 teaspoon chopped dill
•1 teaspoon minced garlic
•to taste Kosher salt and black pepper
•to taste black pepper
•2 large eggs
•1 sheet frozen puff pastry
•1 pan muffin pan

Cooking Instructions

1.
Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.
10 min
2.
Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD: Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.
15 min
3.
Preheat oven to 400°F. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.
35 min

Cooking Instructions

Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.

10 min

Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD: Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.

15 min

Preheat oven to 400°F. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.

35 min