Spinach Puffs
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Spinach Puffs
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If you need a savory appetizer for a party or other special occasion, these Spinach Puffs are a crowd-pleasing golden brown snack with creamy feta cheese and flaky pastry that are always the first to go! Whether you are serving these as a perfect appetizer for a New Year’s Eve party, an elegant side dish, or a quick savory snack, this recipe is both simple to make and guaranteed to be a big hit!
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Ingredients
- 2 heets frozen puff pastry thawed (one 17.3-ounce box)
- 8 ounces cream cheese softened
- 1 teaspoon dried dill (or 1-2 Tablespoons fresh dill)
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon coarse kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 large eggs + 1 additional egg for an egg wash
- 4 cups chopped and packed fresh spinach (or one 10-ounce package thawed frozen spinach, squeezed dry)
- 1 ½ cups crumbled Feta cheese
- 4 strips cooked bacon crumbled
Instructions
- Thaw puff pastry sheets according to the package directions.
- In a medium bowl, combine softened cream cheese, dill, onion powder, garlic powder, salt, and pepper, and two eggs. Mix until smooth.
- Add in the spinach, crumbled feta, and crumbled bacon if using. Mix until everything is well combined.
- Once thawed, roll the sheet of puff pastry out on a lightly floured surface and cut it into 9 squares using a pizza cutter or sharp knife. Repeat with the other sheet of thawed puff pastry.
- Grease your muffin pan with non-stick spray or cooking spray, then place a square of puff pastry into each greased muffin cup, letting the corners overhang.
- Spoon about 2 ½ to 3 tablespoons of the spinach mixture into the center of each muffin cup.
- Fold the overhanging puff pastry corners over the filling and pinch the edges together to seal them.
- Place the muffin pan in the fridge for 30 minutes to chill, or freeze for 15 minutes if you're short on time.
- Whisk the remaining egg with 1 teaspoon of cold water to make an egg wash. Use a pastry brush to brush the tops of each spinach puff with the egg wash for a golden brown finish.
- Bake in a preheated oven at 400°F for 20-25 minutes, or until the pastry is puffed and golden brown.
Equipments used:
Notes
- Store: Once baked, spinach puffs will keep in an airtight container in the fridge for up to 3 days.
- Freeze: Place the baked puffs in a freezer-safe container or bag, and freeze for up to 2-3 months.
- Reheat: To reheat, pop them in the oven at 350°F for about 10 minutes, or until warm and crispy.
- Make Ahead: You can assemble the puffs and freeze them unbaked. When ready to serve, bake straight from frozen for 25-30 minutes.
Nutrition Information
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Calories
245kcal
(12%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.004g
Cholesterol
44mg
(15%)
Sodium
357mg
(15%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
878IU
(18%)
Vitamin C
2mg
(2%)
Calcium
88mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 44mg | 15% |
| Sodium | 357mg | 15% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 878IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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