Buttery Spinach Cheese Puffs

Savory spinach puffs bring together creamy cheese fresh spinach and a touch of bacon, wrapped in buttery puff pastry. They come together quickly for a crowd pleasing bite that vanishes at brunches and parties alike.

I made these for my family’s holiday breakfast and everyone was fighting for seconds before the tray was cool enough to handle. Now I always keep a box of puff pastry in the freezer for impromptu gatherings.

Ingredients

• Cream cheese: softened for a smooth rich filling look for full fat for the best texture
• Large egg: helps bind everything together choose farm fresh if possible
• Olive oil: brings a subtle flavor and keeps the filling moist choose extra virgin for best aroma
• Dried dill: adds herbal brightness go for a fresh jar for max flavor
• Fresh spinach: chopped and packed for vibrant color and flavor baby spinach leaves wilt quickly and taste more delicate
• Crumbled feta: supplies tang and creaminess crumble your own from a block for freshness
• Bacon bits: provide little pockets of smoky flavor real cooked bacon bits taste best
• Salt and pepper to taste: rounds out the filling use sea salt and fresh cracked pepper
• Frozen puff pastry thawed: gives that classic flaky shell buy all butter pastry for the most flavor
• Butter melted for brushing: gives the puffs a shiny golden finish use unsalted to control seasoning

Step by Step Instructions

Prep the Pan:

Spray 9 muffin tin cups thoroughly with oil or melted butter making sure the corners are slick so nothing sticks

Soften and Mix Filling Base:

Microwave your cream cheese in a bowl in short bursts just until very soft then stir in the egg olive oil and dried dill using a fork or hand mixer until smooth and well combined

Combine Spinach Mixture:

In another bowl combine chopped spinach crumbled feta and bacon bits then pour the creamy mixture on top season lightly with salt and pepper and stir very well to evenly coat all the greens

Shape the Pastry Cups:

Roll out the puff pastry and cut into 9 even squares if your pastry is a bit sticky lightly dust with flour stretch every square gently with your fingers and press into each muffin cup with the corners poking up

Fill and Fold:

Spoon the spinach filling evenly into each pastry lined cup do not overfill then bring the four corners of pastry over the top pinching them together to almost seal in the filling

Butter and Bake:

Brush each puff generously with melted butter for a glossy top bake in a preheated 400 degree oven for 20 minutes until deeply golden puffy and crisp at the edges

Cool and Serve:

Let the puffs cool in the pan for 10 minutes this helps the pastry set before running a knife gently around each cup and popping out the puffs

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I adore the way feta transforms each bite into something salty and creamy. My daughter once claimed these puffs were the only way she would eat spinach which I count as a huge win.

Storage tips

Cool puffs completely before storing in an airtight container in the fridge They taste best within three days Reheat in a hot oven to restore crispness or freeze for up to a month and bake from frozen until hot

Ingredient substitutions

You can swap out feta for soft goat cheese or shredded cheddar Omit bacon for a veggie version or add finely diced sun dried tomatoes for Mediterranean flair Even frozen spinach works just squeeze it dry

Serving suggestions

Serve these as a brunch centerpiece split with a salad for lunch or pop on a platter for a party appetizer Mini versions work perfectly on a buffet and leftovers are great in packed lunches

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Cultural context

Spinach puffs take inspiration from Greek spanakopita embracing creamy cheese and savory greens in flaky pastry While this version is simplified for easy baking it keeps all the flavor of classic Mediterranean baking traditions

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach thoroughly to remove excess moisture before using in the filling.

→ How do I prevent the pastry from getting soggy?

Ensure your spinach mixture is well-drained and avoid adding extra moisture to keep the pastry crisp and golden.

→ Can I prepare spinach puffs ahead of time?

Absolutely. Assemble in advance and refrigerate, then bake just before serving for fresh, flaky pastry.

→ Are there alternative cheeses I can use?

Feta is traditional, but you can substitute with goat cheese or ricotta for a different flavor and texture.

→ How should I store leftovers?

Place cooled puffs in an airtight container in the refrigerator. Reheat in the oven to restore crispness.