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Spinach Puffs

Three spinach stuffed puff pastry appetizers with more appetizers in a muffin tin in the background.

5 from 9 reviews

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.

Ingredients

Scale
  • 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

Keywords: spinach puff pastry recipes, feta and spinach puff pastry, appetizers with puff pastry

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