Easy Spinach Puffs That Disappear at Every Party
Golden puff pastry, creamy spinach and cheese filling these hand-held appetizers are flaky, buttery, and guaranteed to vanish fast at any gathering.
Equipment
- Muffin Tin
Ingredients
Spinach Puff Filling
- 1 box frozen spinach thawed and squeezed dry
- 4 oz cream cheese softened
- 1/2 cup feta cheese crumbled
- 1/4 cup parmesan cheese grated
- 1 egg beaten
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Pastry
- 1 package puff pastry sheets thawed
- 1 egg for egg wash
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a muffin tin.
- Roll out the puff pastry and cut into 12 squares. Press each square into a muffin cup.
- In a bowl, combine spinach, cream cheese, feta, parmesan, one beaten egg, garlic powder, and black pepper.
- Spoon the mixture evenly into each puff pastry cup. Pinch the corners of the pastry up and over the filling.
- Brush the tops with the second beaten egg for a golden finish.
- Bake for 20–25 minutes until puffed and golden. Let cool slightly before serving.
Notes
- Make ahead by freezing baked puffs and reheating at 375°F for 10–15 minutes.
- Be sure to drain spinach thoroughly and don’t overfill the pastry to avoid messes.