Spinach Puffs

Spinach puffs are flaky, cheesy, and the kind of appetizer that disappears the second they hit the table. ♡

They’re basically everything we love about spinach dip, but wrapped in buttery puff pastry and baked until golden. Here’s the thing: the filling needs to be thick, not wet, or the bottoms get soggy. So we squeeze the spinach well and let the mixture cool a bit before stuffing.

Serve these for parties, holidays, game day, or just because you have puff pastry in the freezer.

Let’s make it together.

Ingredients

• 1 box puff pastry (2 sheets), thawed

• 10 ounces frozen chopped spinach, thawed

• 4 ounces cream cheese, softened

• 1/2 cup ricotta cheese (or cottage cheese, drained)

• 1/2 cup freshly grated Parmesan

• 1 cup shredded mozzarella

• 2 cloves garlic, grated or minced

• 1/2 teaspoon fine sea salt

• 1/4 teaspoon freshly ground black pepper

• pinch of nutmeg (optional but classic)

• 1 tablespoon chopped parsley or dill (optional)

Egg wash

• 1 large egg

• 1 tablespoon water

Optional for serving

• marinara sauce

• hot honey

• tzatziki

Tips

• Squeeze the spinach really well. Wrap it in a clean towel and squeeze until almost dry.

• Keep the filling thick. If it looks loose, add a bit more Parmesan to tighten it up.

• Chill the filled puffs 10 minutes if your kitchen is warm. Cold pastry puffs higher.

• Seal edges well. A firm press (or a fork crimp) prevents leaks.

• Bake until deeply golden. Puff pastry needs color to be crisp.

Variations

• Add feta: swap half the mozzarella for crumbled feta.

• Make them spicy: add red pepper flakes or diced jalapeño.

• Add protein: stir in chopped cooked bacon or shredded chicken.

• Use fresh spinach: sauté 8 ounces fresh spinach, cool, then squeeze dry.

• Make them mini: cut smaller squares for bite-size party puffs.

FAQ

Spinach Puffs

Flaky spinach puffs made with puff pastry and a creamy cheese filling—easy, crowd-pleasing, and perfect for parties.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 24 puffs

Ingredients Method Notes

Ingredients

  

• 1 box puff pastry (2 sheets), thawed
• 10 ounces frozen chopped spinach, thawed
• 4 ounces cream cheese, softened
• 1/2 cup ricotta (or drained cottage cheese)
• 1/2 cup grated Parmesan
• 1 cup shredded mozzarella
• 2 cloves garlic, grated or minced
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• pinch nutmeg (optional)
• herbs like parsley or dill (optional)

Egg wash

• 1 egg
• 1 tbsp water

Method

 

1. Prep. Heat oven to 400F. Line two sheet pans with parchment.
2. Dry the spinach. Squeeze thawed spinach very well until almost dry.
3. Make the filling. In a bowl, mix spinach, cream cheese, ricotta, Parmesan, mozzarella, garlic, salt, pepper, and nutmeg until thick and combined.
4. Cut the pastry. Unfold puff pastry sheets. Cut each into 12 squares (24 total).
5. Fill. Place 1 heaping tablespoon filling in the center of each square.
6. Shape. Fold into triangles (or bring corners together for a little bundle). Press edges to seal well.
7. Egg wash. Whisk egg with water. Brush tops lightly.
8. Bake. Bake 16 to 20 minutes until puffed and deeply golden.
9. Serve. Cool 5 minutes, then serve warm with marinara or your favorite dip.

Notes

• The biggest key is dry spinach—extra moisture = soggy pastry.
• If pastry gets soft while assembling, chill the tray 10 minutes before baking.
• Store leftovers in the fridge up to 4 days; reheat in the oven or air fryer to re-crisp.