This Spinach Puffs Recipe is loaded with savory flavors of garlic, green onions, artichokes, and salty cheeses. It is a buttery puff of goodness that just about melts in your mouth. Simple make-ahead finger food that your guests will absolutely love and devour.
This make-ahead puff pastry appetizer is the perfect finger food for any get-together. Whenever you fuse spinach, artichoke hearts, Parmigiano Reggiano, feta cheese, and fresh garlic it’s like bringing a “party” of flavor explosion to your taste buds. I guarantee you’ll want to make a double batch if you’re having guests over because these little nibbles will be gone in a flash. Another appetizer that highlights spinach and artichoke is this Spinach Artichoke Dip.
When it comes to food, one of my favorites has got to be bitesize appetizers. There’s something cute and enticing about a food item you can just pop in your mouth. Who has the willpower to turn away from finger foods like Bourbon Candied Bacon or Mini Taco Wonton Cups? I know I don’t!
Easy Spinach Puffs
Ingredients you will need
- Frozen Spinach. Spinach is the main attraction of this appetizer. It’s what gives that beautiful green expression. Frozen works best for this recipe.
- Artichoke Hearts. Adds nice extra texture and it pairs wonderfully with spinach.
- Green Onions.
- The Cheeses. Feta and Parmigiano Reggiano is a great duo that contributes both salty and nutty attributes.
- Salt and Pepper
- Garlic Cloves. Garlic is a flavor powerhouse in savory dishes.
- Melted Butter.
- Eggs. This helps bind filling together.
- Puff Pastry Sheets. So much easier than making your own pastry dough.
How to Make this Spinach Puffs Recipe
- Drain and squeeze out all the liquid from the spinach and artichokes. Start with a metal strainer to drain the liquid and end by twisting each of these in cheesecloth until they’re dry to the touch.
- Combine all the filling ingredients in a medium-sized mixing bowl. Mix together the spinach, artichokes, onions, cheeses, salt/pepper, garlic, butter, and 2 beaten eggs.
- Roll out each sheet of puff pastry. Each sheet should be rolled out to 10 x 10 inches. Use a pizza cutter, and divide each sheet of the puff pastry into 9 equal squares giving a total of 27.
- Spray your mini muffin tins with cooking spray. Press each puff pastry square into the bottom and sides of the muffin tins.
- Spoon the spinach mixture into the pastry squares. A heaping tablespoon is a good ratio amount for the puff pastry squares.
- Bring the corners together and twist. You might need to stretch the corners just a little. Pull them up and twist while you press the corners together in order to seal them.
- Brush a beaten egg on top of the puff pastry. This is what gives the puff pastry a glossy sheen and golden hue.
- Bake in a 400°F oven for 20-25 minutes.
- Let the appetizers sit for 5 minutes. When you remove them from the oven, let them cool slightly in the pan. Then with a butter knife, gently loosen the appetizers and individually tilt them in the pan until ready to serve.
- Serve them either warm or at room temperature.
Tips for the Puff Pastry:
- The best way to unthaw the pastry is to remove it from the freezer and let it sit in your refrigerator overnight.
- If you’re pressed for time, you can take it directly from the freezer and let it thaw sitting on the countertop but not for more than 40 minutes. Don’t leave the pastry sheets at room temperature for very long.
- Also, keep the puff pastry frozen until you are ready to use it. Once you thaw the sheets, don’t leave them in the refrigerator for more than 2-3 days.
- Make sure the puff pastry is completely thawed before unfolding the sheets or they will crack and tear at the seams.
- Puff Pastry works best at a cool-to-cold temperature otherwise it can lose its texture and become difficult to work with.
- Don’t handle puff pastry too much. It can become tough instead of light and crisp.
- Dust with flour on the surface where you will be rolling out the dough. Also lightly dust the top of the puff pastry before rolling.
Can the Spinach Puffs be made ahead of time?
Yes. Definitely. In my opinion, the most important aspect of preparing for any get-together is “make-ahead” food. This removes the frazzle of the “day-of” prep.
- Freezing Unbaked Pastries. You can prepare them in mini muffin pans, and freeze them before baking. When they are frozen solid, pop them out of the pans and place them in a freezer bag to head back into the freezer. When ready to bake, place them back in the muffin tins, thaw completely, and bake according to the instructions in the recipe.
- Refrigerating Unbaked Pastries. You can also make them one day ahead of time without freezing. Make them up as usual and place the pan in the refrigerator overnight. Pull them out when ready to make and bake as usual.
- Just a Note. Appetizers made with Puff Pastry are best eaten the day they are baked.
Tips for Spinach and Feta Puff Pastry
- Squeeze out as much liquid as possible. Whatever you do, don’t skip this step. Drain and squeeze the spinach and artichokes separately. Too much liquid will make for soggy appetizers. The main tip here is to make sure ALL the liquid has been thoroughly squeezed out before combining the rest of the filling ingredients.
- For a pretty look, leave a little bit of the green to show through the cracks.
- Don’t use muffin liners because it doesn’t allow the bottom and sides of the puff pastry to get crispy and brown.
- Make sure and brush on the egg wash. This is what gives the beautiful glossy sheen and golden hue on top.
Appetizers, according to Michael Scott of The Office, are “appe-teasers.” They have a flirting aspect that gives us a little taste of yumminess but keeps us coming back for more. And these Puff Pastry Appetizers are definitely a tasty teaser.
More Appetizer Recipes
Bacon-Wrapped Jalapeno Poppers
Follow me on Pinterest – Lingeralittle.
Like and Follow on Facebook – Lingeralittle.
PrintSpinach Puffs
These Spinach and Feta Puff Pastry Appetizers are loaded with savory flavors of garlic, green onions, artichokes, and salty cheeses. It’s a buttery puff of goodness that just about melts in your mouth. Simple make-ahead finger food that your guests will devour.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 27 mini spinach cups 1x
- Category: Appetizers
- Method: Baked
- Cuisine: American
Ingredients
- 16 oz. frozen Spinach, thawed, drained and squeezed dry
- 14 oz, can Artichoke Hearts, drained, chopped and squeezed dry
- 1/2 cup Green Onions, chopped
- 8 oz. Feta Cheese, crumbled
- 4 oz. Parmigiano Reggiano, grated
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 6 garlic Cloves, minced
- 1/2 stick of Butter, melted
- 3 Eggs, beaten, divided
- 3 Puff Pastry Sheets
Instructions
- Preheat oven to 400° F.
- Thaw 16 ounces of frozen spinach.
- Using a cheesecloth, squeeze as much water out as possible of both the spinach and 14-ounce can of chopped artichokes.
- In a medium-sized bowl, combine spinach, artichokes, 1/2 cup chopped green onions, 8 ounces of feta cheese, 4 ounces of Parmigiano Reggiano cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, 6 minced garlic, 1/2 stick melted butter and 2 beaten eggs.
- Roll out 3 sheets of puff pastry separately to 10 x 10 inches. Using a pizza cutter, divide each sheet of the puff pastry into 9 equal squares giving a total of 27.
- Spray your mini muffin tins with cooking spray. Press each puff pastry square into the bottom and sides of the muffin tins. Place a heaping tablespoon of the spinach mixture into the square. Bring each corner up and twist to seal.
- Brush the additional beaten egg onto each spinach cup.
- Bake for 20-25 minutes until golden brown.
- Serve either warm or at room temperature.
- ENJOY!
Notes
- Squeeze out as much liquid as possible. Whatever you do, don’t skip this step. Drain and squeeze the spinach and artichokes separately. Too much liquid will make for soggy appetizers. The main tip here is to make sure ALL the liquid has been thoroughly squeezed out before combining the rest of the filling ingredients.
- For a pretty look, leave a little bit of the green to show through the cracks.
- Don’t use muffin liners because it doesn’t allow the bottom and sides of the puff pastry to get crispy and brown.
- Make sure and brush on the egg wash. This is what gives the beautiful glossy sheen and golden hue on top.
- Freezing Unbaked Pastries. You can prepare them in mini muffin pans, and freeze them before baking. When they are frozen solid, pop them out of the pans and place them in a freezer bag to head back into the freezer. When ready to bake, place them back in the muffin tins, thaw completely, and bake according to the instructions in the recipe.
- Refrigerating Unbaked Pastries. You can also make them one day ahead of time without freezing. Make them up as usual and place the pan in the refrigerator overnight. Pull them out when ready to make and bake as usual.
- Appetizers made with Puff Pastry are best eaten the day they are baked.
Nutrition
- Serving Size: 2 mini spinach cups
- Calories: 315
- Sugar: 2 g
- Sodium: 690 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 39 mg
Keywords: spinach puff pastry recipes, feta and spinach puff pastry, appetizers with puff pastry
These apps are so beautiful to behold and so satisfying with gusto ! A bsolutely delicious A real keeper in your winner box ! Thanks, Kristy
★★★★★
I’m so glad you like these appetizers. They are a wonderful starter to any party with the buttery, flaky pastry. Thanks so much for your comment.
YUM!
★★★★★
How long do they take to untoward in the muffin pans?
Hi Pamela! First of all, thanks so much for stopping by my site. And as far as your question, I am assuming you mean how long do they sit in the muffin pans after they are baked. I let them cool just slightly for about 5 minutes before I remove them from the muffin pans. Hope that answers your question. If not, let me know. Thanks again!
Hello! I’m wanting to make these but how would it work if I used a regular size muffin tin? Thanks!
Thanks so much for stopping by. I don’t see why they would not work in regular size muffin tins. You would just need to cut the puff pastry squares larger and add more of the spinach filling.
Only because it sounds good; haven’t made it yet. But, three sheets of puff pastry divided into 9 squares each? Try total of 27, not 24!
★★★★★
Oh! Thanks Paula. Looks like I need to go back to school for math! I will change the total above. Also, if you try these, I would love to know what you think. Thanks so much for stopping by.
Could I use goat cheese instead of feta?
Hi Rachel. Yes, you could substitute goat cheese for feta. I’ve never done that but I’m sure it would be really good. The texture is more creamy and will melt more than the feta but I think the taste will be just as good. Let me know if you try it because I would love to know your results. Thanks for stopping by my site.
Can I refrigerate overnight instead of freezing?
Hi Suzanne. Thanks for stopping by and checking out these appetizers. I have never made these a day ahead of time and stored them in the refrigerator. So I can’t say for sure that they’d be okay. My concern is they could become soggy with the filling sitting in them overnight. Also puff pastry is best when baked fresh. I did a search to see if anyone has actually made unbaked puff pastry appetizers ahead like you’re asking and the most I could find was a couple of hours ahead. If you do go ahead and try this, make sure you squeeze all of the liquid out of both the spinach and artichokes. I hope that helps.
Kristy,
It worked! I did dry the spinach and artichoke THOROUGHLY and refrigerated the pastries in the pans immediately.
I took them out of the refrigerator as the oven was heating. They turned out beautifully. Great recipe! Thank you.
That’s awesome! THANK YOU very much for letting me know this. I’m so happy these turned out for you Suzanne. I will include your “tried and true” method in my post as well for those that would like to make and refrigerate them a day ahead. I really do appreciate your input.
Mmmmm I love the filling, and the pinwheel look is so cute. Truly. Have a merry Christmas!
Thank you so much Mimi! This recipe is one of my favorite appetizers. Hope you had a wonderful Christmas!
I have used Wewalka puff pastry in the past. One per package. I assume that I use without rolling if the square is 10X10″ ? I just don’t want it to be too thick. Have you used this pastry before?
Thanks so much for checking out this recipe. I’ve not used Wewalka puff pastry before but I would love to check it out. I do roll out the puff pastry just a tiny bit, it seems they are never quite 10×10 when I have used them. The crust isn’t too thick mainly because I heap on the filling. Hope that helps.
Is the butter salted or unsalted
Hi JoAnn. I’ve used them either way and really haven’t noticed a difference. If you’re looking to cut down on your salt intake, go with unsalted. Whichever you choose, I think you will like the recipe. Would love to know what you think if you make them. Thanks for checking with me.
Made these yesterday for a family party and everyone loved them! They asked for the recipe as well. These bites are so flavourful and the kitchen smells delicious as they bake.
★★★★★
Oh I’m so happy that your family loved these appetizers. They have always been a hit every time for me. Thanks so much for taking the time to share.
What size are the puff pastry squares? 2 in, 3, in.??
Hi Toi. The puff pastry squares will be just a little over 3 inches. Hope that helps and hope you enjoy these appetizers.
I’m looking forward to making these! Do you can at least prepare the filling a day ahead?
Hi Jess. Yes, absolutely you can prepare the filling ahead of time. Enjoy!
I’m not one who typically comments on recipes, but I just had to say something about this one. I made these for my semi-annual “girls day” in October and they were a hit. There were only four of us, so needless to say, I had a few left over. My son and his fiance stopped over two days later and I popped the leftovers in the air fryer for just a few minutes and they were just as good as the day I made them. The two of them also loved them as much as the girls did. Tomorrow is Christmas, and I’ll be making them again…I have to admit I can’t wait to have these again!!!
★★★★★
Hi Cindy. I’m so thrilled that you like this recipe so much. And what a great idea about reheating in the air fryer. I’m so glad you shared that tip. Merry belated Christmas. Hope you enjoyed them the second time around as well.
My new favorite appetizer! So delicious thank you for recepie
★★★★★
Hi Lida. I’m so happy you found this appetizer recipe and really enjoy it. It is one of my top viewed posts. Thanks so much for taking the time to leave a note.
Can I use fresh spinach?
Hi Tiffany. I’ve never used fresh spinach in this recipe so I can’t guarantee that it would work as well. I would suggest that you sauté the spinach with a little bit of olive oil and then squeeze out any additional liquid. 1 pound of fresh spinach sautéed equals approximately a 10 ounce package of frozen spinach. So you would need quite a bit of fresh spinach for this recipe. If you try it let me know how it turns out. I would love to know. Good luck.
What a great observation about tiny things – I love it! I also happen to love spinach artichoke dip, and the flavors there are mighty similar to the ones in these puff pastry appetizers. I actually have a pack of puff pastry I need to use before we move, and these sound like a great option! I could see making these for dinner actually!
★★★★★
Hi David. It’s such a great idea to always have a pack of puff pastry in the freezer. There are so many delicious recipes to make with it. Also, you absolutely could make a meal out of these.
Made these for a block party yesterday–wanted to use up some puff pastry in my freezer. Not a crumb left and someone wants the recipe. My puff pastries (2 different brands) were 10 x 13 and 10 x 14 when I unrolled them. Had enough filling for the extras. Will make these again.
Thanks so much for sharing Barbara. I’m so happy they were a hit at your block party.
I remember seeing this recipe before, but now that we’re into the holiday season I’m thinking these would make a fantastic side dish for Thanksgiving. Or they would make a great appetizer along with a glass of wine. Definitely putting these on the list – plus they just look so fun!
★★★★★
I’m a huge fan of shop bought puff pastry. I mean who wants to spend ages trying to make their own pastry? These spinach and feta puff pastry appetizers will be on the menu soon! I may have them as a main course with some salad though.
★★★★★
Thanks Neil. I’m a super big fan of puff pastry as well. Hope you enjoy!
Recipe was delicious if a little salty for us (but we eat very little salt). I’m celiac and was delighted to find gluten free puff pastry when I was doing holiday grocery shopping. Found this and thought it would be a good recipe to try with it. The GF puff pastry was much harder to work with than my memories of working with regular puff pastry, 3 inch squares would have crumbled. So I modified and cut into much smaller squares (maybe 1 in). I put two of these (rotated at 45 degree angle) in each mini muffin well and used about 1.5 tsp of filling. Obviously I couldn’t pinch the top, but the pastry formed a fluffy base for the filling when baked. They were delicious and attractive: a real hit at the holiday gathering I attended – even with folks who don’t need to eat GF. So – just a heads up that Schaar’s gluten free puff pastry makes these a great appetizer for people who can’t have gluten!
★★★★★
Fantastic! Thank you
★★★★★
Thanks Kelly. Hope you enjoy!
Puff pastry seems to always come in boxes with TWO sheets, and this recipe uses THREE. So, I’m getting two boxes, correct? OR, is it ONE sheet and each of the three sections get rolled out really thin to 10×10? That doesn’t seem likely but just checking to be 100% certain.
Hi Anthony. Yes, grab two boxes and use three sheets. The fourth sheet, I usually put back in the fridge for another recipe later. Thanks for stopping by and asking.