A simple, flaky snack ready in minutes.
introduction
Spinach Puffs are flaky pockets filled with spinach and cheese. They bake fast and taste warm and mild. They work for a quick snack or a small party plate. For another easy spinach bake idea, see this cottage cheese spinach crustless quiche to try a different bake with similar flavors.
why make this recipe
Make this when you want a quick, tasty appetizer or light meal. The puff pastry gives a golden, crisp shell. The cheeses make the inside creamy. You can make them ahead and bake when guests arrive.
how to make Spinach Puffs
Follow the steps below. Keep ingredients ready and cook the onion and garlic first. Mix the cheese and spinach, then fill pastry squares. Seal well so they stay full while baking.
Ingredients :
- 1 package of puff pastry
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup feta cheese, crumbled
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Directions :
- Preheat the oven to 400°F (200°C).
- In a skillet, sauté onion and garlic until soft. Add chopped spinach and cook until wilted.
- In a mixing bowl, combine the sautéed spinach mixture with ricotta, feta, salt, and pepper.
- Roll out the puff pastry and cut into squares.
- Place a spoonful of the spinach mixture in the center of each square.
- Fold the pastry over to form triangles and seal the edges with a fork.
- Brush the tops with beaten egg.
- Bake for 15-20 minutes until golden brown.
- Serve warm as an appetizer.
how to serve Spinach Puffs
Serve warm from the oven. They go well with a simple yogurt dip or marinara sauce. For a lighter plate, pair them with a green salad. For another baked spinach option, try this creamy cottage cheese spinach crustless quiche.
how to store Spinach Puffs
Cool the puffs to room temperature. Put them in an airtight box and store in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to keep them crisp. You can also freeze baked puffs in a sealed bag for up to 1 month and reheat from frozen.
tips to make Spinach Puffs
- Drain the cooked spinach well so the filling is not watery.
- Seal edges tightly with a fork so filling does not leak.
- Brush with egg wash for a shiny, golden top.
- Work on a cool surface so puff pastry does not get too soft.
- For different fillings, try adding cooked mushrooms or herbs. For another feta and spinach idea, see this crustless spinach onion feta quiche.
variation (if any)
- Add cooked bacon bits for a smoky taste.
- Swap ricotta for cream cheese for a richer filling.
- Use pre-made phyllo sheets for a lighter, flakier shell.
- Make mini rounds instead of triangles for bite-size snacks.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out all water before mixing with cheeses.
Q: Can I make these ahead?
A: Yes. Fill and keep in the fridge for a few hours, or bake and reheat later.
Q: How do I keep the pastry from getting soggy?
A: Drain the spinach well and avoid overfilling. Bake until fully golden.
Q: Can I make these dairy-free?
A: Use dairy-free cheese alternatives and skip the egg wash or use a milk alternative.
Q: What size squares should I cut the pastry?
A: About 3 to 4 inches square works well for a standard hand-held puff.
Conclusion
These spinach puffs bake quickly and make a warm, flaky snack everyone will enjoy. For a step-by-step version with a short video, try this Easy Spinach Puffs {+VIDEO} | Lil Luna. If you want a richer take with bacon and cream cheese, see this Spinach Puffs with Cream Cheese Bacon and Feta – Well Plated. For a Greek-style version with similar flavors, try this Greek Spinach Puffs – Little Spice Jar.