Spinach Puffs
These flaky spinach puffs tuck a creamy spinach and feta filling inside golden puff pastry. They are easy to pass around, simple to prep ahead, and just fancy enough for a party tray.
- Total time
- 47 min
- Yield
- 12 servings, 2 puffs each
- Difficulty
- Easy
Prep 25mCook 22mGreek-inspiredAppetizers
Spinach puffs are the kind of appetizer that disappears quickly. They have crisp, buttery layers on the outside and a savory spinach filling with feta, cream cheese, garlic, and herbs inside.
Frozen puff pastry does most of the work here. The main trick is to keep the pastry cold and squeeze the spinach very dry so the puffs bake up flaky instead of soggy.
Serve them warm from the oven for holidays, game day, brunch, or a snack-style dinner with a salad.
01What you'll need
Ingredients
13 items · 12 servings, 2 puffs each
- 1 (8.8-ounce/250 g) sheet frozen puff pastry, thawed but still cold
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped, about 70 g
- 2 garlic cloves, minced
- 4 ounces feta cheese, crumbled
- 2 ounces cream cheese, softened
- 1 large egg
- 2 tablespoons chopped fresh dill
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- Water, for sealing the pastry
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 400°F. Line a large baking sheet with parchment paper. If your kitchen is warm, place the baking sheet in the refrigerator while you make the filling.
2. Dry the spinach
Put the thawed spinach in a clean kitchen towel or several layers of paper towels. Twist and squeeze firmly until very little liquid comes out. This step matters because extra water can make the pastry soft.
3. Cook the aromatics
Warm the olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until softened. Add the garlic and cook for 30 seconds, just until fragrant. Remove from the heat.
4. Mix the filling
In a medium bowl, stir together the squeezed spinach, cooked onion and garlic, feta, cream cheese, egg, dill, lemon zest, salt, and pepper. Mix until the cream cheese is mostly blended through the spinach.
5. Cut the pastry
Unfold the cold puff pastry on a sheet of parchment. Gently press out any creases. Cut it into 24 small squares. If the pastry gets sticky or limp, slide it onto a tray and chill it for 10 minutes before filling.
6. Fill and seal
Place about 2 teaspoons of spinach filling in the center of each square. Lightly wet the edges with water. Fold the corners toward the center and pinch to seal, or fold each square into a small triangle. Press the seams closed so the filling stays inside.
7. Bake until puffed
Arrange the puffs on the prepared baking sheet with a little space between them. Bake for 18 to 22 minutes, until the pastry is puffed and deep golden brown. Rotate the pan once if your oven browns unevenly.
8. Cool briefly and serve
Let the spinach puffs cool on the pan for 5 minutes before serving. The filling will be very hot right out of the oven, and the pastry firms up as it rests.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the unbaked puffs up to 1 day ahead. Cover and refrigerate, then bake straight from the fridge. Add 1 to 3 minutes to the bake time if needed.
- Freeze before baking: Place assembled puffs on a tray and freeze until firm. Transfer to a freezer bag and freeze for up to 2 months. Bake from frozen at 400°F, adding about 5 to 8 minutes.
- Storage: Refrigerate leftover baked puffs in an airtight container for up to 3 days. Reheat in a 350°F oven or air fryer until warm and crisp. The microwave works, but the pastry will soften.
- Spinach swap: You can use fresh spinach. Cook about 1 pound fresh spinach until wilted, cool it, then squeeze it very dry and chop it before mixing the filling.
- Cheese swaps: Use goat cheese instead of cream cheese for a tangier filling, or use ricotta for a milder one. If your feta is very salty, reduce the added salt.
- Troubleshooting: If the pastry tears, patch it with a small scrap of pastry and press gently. If it feels greasy or floppy, chill it before baking.
Cook's note
Nutrition is an estimate per serving of 2 puffs, calculated from the listed ingredients using standard USDA values. Water used for sealing is not included because it adds no calories or nutrients.
04Frequently asked
Questions & answers
Can I use fresh spinach instead of frozen spinach?
Yes. Cook about 1 pound of fresh spinach until wilted, then cool, chop, and squeeze it very dry. Frozen spinach is convenient, but fresh spinach works well when properly drained.
Why did my spinach puffs turn soggy?
The most common reason is wet spinach. Squeeze the thawed spinach until it feels almost dry. Also make sure the oven is fully heated before the puffs go in, so the pastry starts puffing right away.
Can I make spinach puffs without feta?
Yes. Try ricotta, goat cheese, or a shredded mild cheese such as mozzarella. The flavor and salt level will change, so taste the filling before you shape the puffs.
Do spinach puffs need to be served hot?
They are flakiest when warm, but they can sit at room temperature for about 2 hours for a party. For the best texture, reheat leftovers in the oven rather than the microwave.
Can I double the recipe?
Yes. Double all ingredients and bake on two lined baking sheets. Rotate the pans halfway through baking, and switch their oven positions if one pan is browning faster.
05Per serving
Nutrition facts
Nutrition Facts
12 servings, 2 puffs each
Amount per serving
% Daily Value*
- Total Fat13 g
- 17%
- Saturated Fat5 g
- 25%
- Cholesterol29 mg
- 10%
- Sodium246 mg
- 11%
- Total Carbohydrate12 g
- 4%
- Dietary Fiber1 g
- 4%
- Total Sugars1 g
- Protein4 g
- 8%
- Vitamin D0.1 mcg
- 1%
- Calcium90 mg
- 7%
- Iron1.5 mg
- 8%
- Potassium151 mg
- 3%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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