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Spinach Puffs

Spinach Puffs

Flaky spinach puffs made with puff pastry and a creamy cheese filling—easy, crowd-pleasing, and perfect for parties.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
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.