Can I use frozen spinach instead of fresh?

Absolutely! Thaw about 2-3 ounces of frozen spinach and squeeze it very thoroughly to remove all excess moisture. You'll want it as dry as possible to prevent soggy puffs. No need to cook it first - just mix it straight into your filling.

My puff pastry got too warm and sticky. What should I do?

If your pastry becomes too warm to work with, simply pop it back in the refrigerator for 15-20 minutes. Puff pastry needs to be cold when it hits the oven to achieve that beautiful rise. Working in a cool kitchen and with chilled hands also helps.

Can I make these in a regular muffin tin instead of mini?

Yes! For regular-sized muffin tins, you'll need to cut the puff pastry into fewer, larger squares (about 6 per sheet). Increase the filling to 2-3 tablespoons per puff and extend the baking time by 5-7 minutes, watching for golden brown pastry.

Why did my filling leak out during baking?

This usually happens when the puffs are overfilled or the corners aren't pinched together firmly. Try using slightly less filling and making sure the corners are securely pinched. A light coating of egg wash on the pinched areas can also help them seal better.

Spinach Puffs Recipe - LazyDayRecipes

Name: Spinach Puffs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces cream cheese; 5 ounces fresh spinach, freshly chopped; 8 ounces mozzarella cheese, shredded; 1 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 large egg; 1 tablespoon scallions, finely chopped; 1 large egg; 1 teaspoon water; 1 sheet frozen puff pastry, thawed; 1/4 cup Parmesan cheese, finely shredded; 1 tablespoon scallions, finely chopped (for topping)

This incredible Spinach Puffs recipe transforms simple ingredients into irresistible bite-sized appetizers that vanish from plates in seconds! Featuring crispy puff pastry filled with a creamy, cheesy spinach mixture, these savory bites are perfect for parties, game days, or whenever you need an impressive yet easy appetizer. Ready in just 30 minutes, they’re the ultimate go-to for both planned gatherings and last-minute entertaining!

Why You’ll Love This Recipe

Quick and Simple: From start to finish in just 30 minutes with minimal prep work – perfect for those times when you need something impressive without spending hours in the kitchen.
Crowd-Pleasing: The combination of flaky pastry with creamy, cheesy spinach filling makes these irresistible to everyone – even those who typically avoid vegetables!
Versatile: Works beautifully as an appetizer, party snack, or even alongside a soup or salad for a light meal.
Make-Ahead Friendly: Prepare these ahead of time and bake just before serving, making entertaining so much easier.

Ingredients You’ll Need

Puff Pastry: The star that creates that gorgeous flaky exterior – store-bought saves tremendous time without sacrificing quality.
Cream Cheese: Forms the creamy base of the filling and adds rich tanginess that balances the spinach perfectly.
Spinach: Fresh spinach brings color, nutrition, and earthy flavor – it’s the heart of these puffs!
Mozzarella Cheese: Adds that stretchy, melty goodness that makes these puffs absolutely irresistible.
Garlic Powder: Infuses the filling with savory depth without overwhelming the other flavors.
Salt and Pepper: Simple seasonings that enhance all the other ingredients.
Eggs: One for the filling to bind ingredients together, and one for that beautiful golden exterior.
Scallions: These bring a mild onion flavor and fresh pop of color both in the filling and as garnish.
Parmesan Cheese: That final sprinkle on top adds a nutty, salty finish that takes these puffs to the next level.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein-Packed Version

Add finely diced ham, crumbled bacon, or shredded rotisserie chicken to the filling for a more substantial appetizer.

Mediterranean Twist

Mix in some chopped sun-dried tomatoes, crumbled feta instead of mozzarella, and a sprinkle of dried oregano.

Spicy Kick

Add red pepper flakes or a few dashes of hot sauce to the filling mixture for those who enjoy heat.

Herb Garden

Experiment with fresh herbs like dill, basil, or chives in the filling for bright, fresh flavors.

How to Make Spinach Puffs

Step 1: Prepare Your Workspace

Preheat your oven to 400°F and grease a mini muffin tin thoroughly. Give the cream cheese a quick 10-15 second zap in the microwave to soften it slightly for easier mixing.

Step 2: Create the Filling

In a large bowl, mix the softened cream cheese with chopped fresh spinach until well combined. Then add mozzarella, garlic powder, salt, pepper, one egg, and half the chopped scallions. Mix until everything is evenly distributed. The mixture should be thick and scoopable.

Step 3: Prepare the Egg Wash

In a small bowl, beat the remaining egg with a teaspoon of water to create an egg wash. This will give your pastries that beautiful golden shine.

Step 4: Prepare the Pastry

Unfold your thawed puff pastry onto a lightly greased surface. Use a sharp knife or pizza cutter to cut it into 12 equal squares (3 cuts lengthwise, 4 cuts crosswise).

Step 5: Assemble the Puffs

Place each pastry square into a cavity of your mini muffin tin. Gently press down in the center, allowing the corners to hang over the edges. Fill each pastry cup with a tablespoon of the spinach mixture, then pinch the corners together at the top.

Step 6: Final Touches and Baking

Brush the tops with egg wash, then sprinkle with the remaining scallions and Parmesan cheese. Bake for 15-20 minutes until the pastry is puffed and golden brown.

Step 7: Cool and Serve

Allow the puffs to cool in the tin for a few minutes. Use a knife to gently loosen the edges, then remove and serve while still warm.

Pro Tips for Making the Recipe

Water Control: Squeeze as much moisture as possible from your spinach to prevent soggy puffs. I like to chop it first, then press it between paper towels.
Cold Pastry: Make sure your puff pastry is thawed but still cold when you work with it – warm pastry won’t puff as beautifully.
Even Filling: Use a small cookie scoop for perfectly portioned filling in each puff.
Sealing Technique: Don’t worry about making perfect seals when pinching the pastry corners – a rustic look actually adds charm.
Rotation Matters: Rotate your muffin tin halfway through baking for the most even golden color.

How to Serve

These spinach puffs are incredibly versatile when it comes to serving options:

As an Appetizer:

Arrange on a platter with a simple dipping sauce like marinara or ranch for the perfect starter.

Party Presentation:

For a beautiful presentation at gatherings, serve on a wooden board with fresh herbs scattered around and a small bowl of warm marinara in the center.

Meal Complement:

Pair with a hearty soup or fresh salad for a delightful light meal that feels special.

Brunch Star:

These make a fantastic savory option on a brunch spread alongside fruits, pastries, and egg dishes.

Make Ahead and Storage

Storing Leftovers

Store completely cooled spinach puffs in an airtight container in the refrigerator for up to 3 days. The pastry won’t be as crisp as when freshly baked, but they’ll still taste delicious.

Freezing

You can freeze these puffs either before or after baking:

Unbaked: Freeze assembled puffs on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding 5-7 minutes to the baking time.
Baked: Freeze completely cooled puffs in a single layer, then transfer to a freezer container. They’ll keep for up to 2 months.

Reheating

For the crispiest results, reheat refrigerated or thawed frozen puffs in a 350°F oven for 5-10 minutes. While microwaving works in a pinch, it won’t restore the pastry’s crispness.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw about 2-3 ounces of frozen spinach and squeeze it very thoroughly to remove all excess moisture. You’ll want it as dry as possible to prevent soggy puffs. No need to cook it first – just mix it straight into your filling.
My puff pastry got too warm and sticky. What should I do?

If your pastry becomes too warm to work with, simply pop it back in the refrigerator for 15-20 minutes. Puff pastry needs to be cold when it hits the oven to achieve that beautiful rise. Working in a cool kitchen and with chilled hands also helps.
Can I make these in a regular muffin tin instead of mini?

Yes! For regular-sized muffin tins, you’ll need to cut the puff pastry into fewer, larger squares (about 6 per sheet). Increase the filling to 2-3 tablespoons per puff and extend the baking time by 5-7 minutes, watching for golden brown pastry.
Why did my filling leak out during baking?

This usually happens when the puffs are overfilled or the corners aren’t pinched together firmly. Try using slightly less filling and making sure the corners are securely pinched. A light coating of egg wash on the pinched areas can also help them seal better.

Final Thoughts

These Spinach Puffs are truly that perfect combination of impressive yet effortless that makes cooking so rewarding. With their golden, flaky exterior and creamy, cheese-filled center, they’re bound to become a staple in your recipe collection. Whether you’re hosting a gathering or simply treating yourself to something special, give these a try – I promise they’ll disappear faster than you can make them!