Savor the irresistible flavors of garlic, green onions, artichokes, and salty cheeses in every bite of these Spinach Puffs. Buttery and flaky they melt in your mouth like a dream. This make-ahead finger food is a culinary gem and guaranteed to be a crowd-pleaser. Destined to disappear in moments, your guests will relish every morsel of these mouth-watering puffs.
These Puff Pastry Appetizers are the perfect holiday hors d'oeuvres for any get-together this season. Who doesn't love the flavors of spinach, artichoke hearts, Parmigiano Reggiano, Feta cheese, and fresh garlic combined? It's like bringing a party of explosion to your taste buds. You can bet on it that your guests will devour these nibbles in a flash, so definitely double the batch. Another appetizer that highlights spinach and artichokes is this Spinach Artichoke Dip. It's cheesy, luscious, and perfect for dipping just about anything.
When it comes to food, my favorite has got to be bitesize appetizers. I find something cute and enticing about a food you can just pop in your mouth. Who could resist finger foods like Bourbon Candied Bacon or Mini Taco Wonton Cups? I know I couldn't! Bacon Wrapped Chorizo Stuffed Dates, these lovely minis that are a pure indulgence! Another great holiday hors d'oeuvre is this Smoked Salmon Appetizer with Cream Cheese. You truly can't go wrong with any of these.
Ingredients you will need for Easy Spinach Puffs
- 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. Helps to bind the filling together.
- Eggs. Just like the butter, Eggs serve as a binder.
- Puff Pastry Sheets. Much more convenient 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. Seal the corners by twisting and stretching them slightly if necessary.
- 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 Puff Pastry Appetizers:
- The best way to unthaw the pastry is to remove it from the freezer and let it sit in your refrigerator overnight. Otherwise, let it sit on the countertop, but no longer than 40 minutes.
- Once you thaw the sheets, they will last in the refrigerator for 2-3 days.
- Puff Pastry works best at a cool-to-cold temperature otherwise it can lose its texture and become difficult to work with.
- Lightly flour your work surface and top of the puff pastry before rolling it out.
- Handle the puff pastry as little as possible. Overworking can make it tough, instead of light and fluffy.
Can these Appetizers with Puff Pastry be made ahead of time?
Yes. Definitely. I believe that 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 Spinach Puffs. You can freeze unbaked Spinach Puffs in mini muffin tins. Once they're frozen solid, pop them out of the pans and place them in a freezer bag. When ready to bake, replace them in the pans, and thaw completely in the refrigerator. Bake them according to the recipe instructions.
- Refrigerating Unbaked Spinach Appetizers. You can also make them one day ahead of time without freezing. Make them according to the recipe instructions, cover them tightly with plastic wrap, 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 Puff Pastry Appetizers
- Squeeze out as much liquid as possible. 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.
- Leave a little bit of the green to show through the cracks. This gives a pretty presentation.
- Don't use muffin liners because it doesn't allow the bottom and sides of the puff pastry to get crispy and brown.
- Brush the pastry with 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 Chorizo Stuffed Dates
Bacon-Wrapped Jalapeno Poppers
Smoked Salmon Appetizer with Cream Cheese.
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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: 25 minutes
- Total Time: 45 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
- Β½ cup Green Onions, chopped
- 8 oz. Feta Cheese, crumbled
- 4 oz. Parmigiano Reggiano, grated
- 1 teaspoon Kosher Salt
- Β½ teaspoon Black Pepper
- 6 Garlic Cloves, minced
- 4 tablespoons 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, Β½ cup chopped green onions, 8 ounces of feta cheese, 4 ounces of Parmigiano Reggiano cheese, 1 teaspoon salt, Β½ teaspoon black pepper, 6 minced garlic, 4 tablespoons 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. 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.
- Leave a little bit of the green to show through the cracks. This gives a pretty presentation.
- Don't use muffin liners because it doesn't allow the bottom and sides of the puff pastry to get crispy and brown.
- Brush the pastry with egg wash. This is what gives the beautiful glossy sheen and golden hue on top.
- Freezing Unbaked Spinach Puffs. You can freeze unbaked Spinach Puffs in mini muffin tins. Once they're frozen solid, pop them out of the pans and place them in a freezer bag. When ready to bake, replace them in the pans, and thaw completely in the refrigerator. Bake them according to the recipe instructions.
- Refrigerating Unbaked Pastries. You can also make them one day ahead of time without freezing. Make them according to the recipe instructions, cover them tightly with plastic wrap, 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 puffs
- 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
Carol Bayer says
These apps are so beautiful to behold and so satisfying with gusto ! A bsolutely delicious A real keeper in your winner box ! Thanks, Kristy
Kristy Murray says
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.
Eric says
YUM!
Pamela p says
How long do they take to untoward in the muffin pans?
Kristy Murray says
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!
Chantel says
Hello! Iβm wanting to make these but how would it work if I used a regular size muffin tin? Thanks!
Kristy Murray says
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.
Paula Ruth says
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!
Kristy Murray says
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.
Rachel says
Could I use goat cheese instead of feta?
Kristy Murray says
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.
Suzanne says
Can I refrigerate overnight instead of freezing?
Kristy Murray says
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.
Suzanne says
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.
Kristy Murray says
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.
Mimi says
Mmmmm I love the filling, and the pinwheel look is so cute. Truly. Have a merry Christmas!
Kristy Murray says
Thank you so much Mimi! This recipe is one of my favorite appetizers. Hope you had a wonderful Christmas!
Rody Denise says
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?
Kristy Murray says
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 10x10 when I have used them. The crust isn't too thick mainly because I heap on the filling. Hope that helps.
JoAnn says
Is the butter salted or unsalted
Kristy Murray says
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.
Judy says
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.
Kristy Murray says
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.
Toi Copenhaver says
What size are the puff pastry squares? 2 in, 3, in.??
Kristy Murray says
Hi Toi. The puff pastry squares will be just a little over 3 inches. Hope that helps and hope you enjoy these appetizers.
Jess says
Iβm looking forward to making these! Do you can at least prepare the filling a day ahead?
Kristy Murray says
Hi Jess. Yes, absolutely you can prepare the filling ahead of time. Enjoy!
Cindy says
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!!!
Kristy Murray says
Hi Cindy. Iβm so thrilled that you like this recipe so much. And what a great idea about reheating in the air fryer. Iβm so glad you shared that tip. Merry belated Christmas. Hope you enjoyed them the second time around as well.
Lida says
My new favorite appetizer! So delicious thank you for recepie
Kristy Murray says
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.
Tiffani says
Can I use fresh spinach?
Kristy Murray says
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 sautΓ© the spinach with a little bit of olive oil and then squeeze out any additional liquid. 1 pound of fresh spinach sautΓ©ed 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.
David @ Spiced says
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!
Kristy Murray says
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.
Barbara Heisler says
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.
Kristy Murray says
Thanks so much for sharing Barbara. Iβm so happy they were a hit at your block party.
David @ Spiced says
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!
Neil says
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.
Kristy Murray says
Thanks Neil. I'm a super big fan of puff pastry as well. Hope you enjoy!
Mary Ann says
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!
Kelly Myland says
Fantastic! Thank you
Kristy Murray says
Thanks Kelly. Hope you enjoy!
Anthony Trischka says
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 10x10? That doesn't seem likely but just checking to be 100% certain.
Kristy Murray says
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.
Allison says
I'm curious if anyone has tried these with phyllo dough? I know they'd be a bit different, but wondering if it would work?
Kristy Murray says
Hi Allison. I haven't tried this recipe with phyllo dough. Although I love working with the dough. I would hate to recommend it mainly because the puff pastry is of a total different texture. I think it could be possible if using plenty of the sheets. I would love to hear if anyone has used the phyllo dough for this or a recipe like it. Thanks for checking.
Nicole says
This is one of our favorite crowd pleaser recipes! Weβve made it the past two Christmas parties weβve had and several times throughout the year. I just pulled up the recipe to make again because it was specifically requested for an event this week. It is seriously so easy to make! We normally double the batch and itβs usually still not enough because they get devoured first! Thanks for making this recipe!
Kristy Murray says
You're so kind Nicole to take the time to leave such a nice note. I am so happy that you have had such success at your get togethers with this recipe. I totally get the "make extra" notion. No matter how many I make for a party, it's never enough. Enjoy!