I appreciate how these puffs deliver the cozy flavor of spinach dip wrapped in buttery pastry. I love that they’re easy to assemble yet look impressive on the table. I also enjoy how versatile they are—perfect for holidays, parties, or even a savory snack. Once I put a tray out, they never last long.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 Tbsp. vegetable oil 1/3 cup onion, finely chopped Kosher salt 2 cloves garlic, minced 4 oz. cream cheese, softened 2 eggs, divided 1 (10-oz.) package frozen spinach, thawed and squeezed as dry as possible 3/4 cup crumbled feta 2 Tbsp. fresh dill, chopped 2 tsp. lemon zest Freshly ground black pepper Cooking spray All-purpose flour, for rolling puff pastry 1 sheet from 1 (17.3-oz) package puff pastry, thawed in the refrigerator
Directions
I heat the oil in a medium skillet over medium heat. I add the onions, season them with 1/2 teaspoon of salt, and cook for 5 to 7 minutes until softened. I stir in the garlic and cook for another 30 seconds before removing the skillet from the heat. In a large bowl, I mix the cream cheese with 1 of the eggs. I stir in the garlic-onion mixture, spinach, feta, dill, and lemon zest, then season with salt and pepper. I grease 9 cups of a muffin tin with cooking spray. On a lightly floured surface, I roll out the puff pastry sheet into a 12-inch square and cut it into 9 squares, about 4 inches each. I press each square gently into a greased muffin cup, letting the corners hang over the edges. I spoon about 2½ tablespoons of filling into each one, fold the corners toward the center, and pinch to seal. Then I refrigerate them for 30 minutes or freeze for 15 minutes. I adjust an oven rack to the center and preheat the oven to 400°. I beat the remaining egg with 1 teaspoon of water and brush it over the chilled pastry. I bake the puffs for about 25 minutes, until puffed and golden brown on the bottom. I let them cool slightly before removing them from the muffin tin and serve them warm or at room temperature.
I sometimes mix in chopped sun-dried tomatoes for an extra savory punch. I enjoy replacing the dill with basil or parsley for a different herb profile. I occasionally add a pinch of chili flakes to bring a gentle heat. I like using goat cheese instead of feta when I want a tangier filling. I sometimes top the puffs with sesame seeds for extra texture.
Storage/Reheating
I store leftover puffs in an airtight container in the refrigerator for up to 3 days. I reheat them in the oven at 180°C until warm and crisp again. I freeze unbaked assembled puffs and bake them straight from the freezer, adding a few extra minutes to the cooking time. I avoid microwaving because it softens the pastry.
FAQs
Can I use fresh spinach instead of frozen?
Yes, I sauté fresh spinach until wilted, squeeze it very dry, and chop it before using.
Why is it important to squeeze the spinach dry?
I squeeze it well so the filling stays creamy and doesn’t make the pastry soggy.
Can I use store-bought pre-rolled pastry?
Yes, as long as it’s puff pastry; I just cut it into even squares.
Can I make these ahead of time?
Yes, I assemble them and chill or freeze until ready to bake.
Why did my pastry not puff up?
I make sure the puff pastry stays cold before baking and the oven is fully preheated.
Can I omit the feta?
Yes, I replace it with extra cream cheese or another soft cheese.
Can I make smaller puffs?
Yes, I use a mini muffin tin and reduce the baking time slightly.
How do I keep the pastry from unfolding?
I pinch the corners firmly and chill the puffs before baking.
Can I use a different herb?
Absolutely—I enjoy thyme, parsley, or chives depending on what I have.
Conclusion
I love making Spinach Puffs because they combine creamy, savory filling with golden, flaky pastry in the most irresistible way. Whether I’m hosting a holiday party or looking for a simple appetizer to impress, these little bites always deliver crowd-pleasing results.
Flaky, golden puff pastry cups filled with a creamy, savory spinach mixture featuring feta, dill, and lemon zest—an elegant yet easy appetizer.
Ingredients
1 Tbsp vegetable oil
1/3 cup onion, finely chopped
Kosher salt
2 cloves garlic, minced
4 oz cream cheese, softened
2 eggs, divided
1 (10 oz) package frozen spinach, thawed and squeezed dry
3/4 cup crumbled feta
2 Tbsp fresh dill, chopped
2 tsp lemon zest
Freshly ground black pepper
Cooking spray
All-purpose flour (for rolling)
1 sheet puff pastry (from a 17.3 oz package), thawed
Instructions
Heat the oil in a medium skillet over medium heat. Add onions, season with 1/2 tsp salt, and cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds. Remove from heat.
In a large bowl, mix cream cheese with 1 egg. Stir in the onion-garlic mixture, spinach, feta, dill, and lemon zest. Season with salt and pepper.
Grease 9 cups of a muffin tin. Roll puff pastry on a floured surface into a 12-inch square and cut into 9 equal squares. Press each square into a muffin cup with corners overhanging.
Spoon about 2 1/2 Tbsp of filling into each pastry. Fold corners toward the center and pinch to seal. Refrigerate 30 minutes or freeze 15 minutes.
Preheat oven to 400°F (200°C).
Beat the remaining egg with 1 tsp water and brush over the chilled pastry.
Bake 25 minutes, until puffed and golden. Cool slightly, remove from tin, and serve warm or at room temperature.
