Spinach Puffs
Hello friends! These Spinach Puffs are a delicious and savory appetizer that combines the creamy richness of cream cheese with crispy bacon and garlicky sautéed spinach, all wrapped in flaky puff pastry. Perfect for gatherings, these bite-sized snacks can be made ahead and even frozen, making them a convenient yet impressive treat for guests!
Best Spinach Puffs Recipe
In this post, I’ll walk you through creating these savory puffs from preparing the cream cheese and bacon spinach filling to assembling and baking them. You’ll also find tips for making them ahead of time and variations to add your own twist to these delightful bites.
Full ingredients and steps listed below this post, you can click the Jump to the Recipe button on top of the page.
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Before starting the recipe, make sure the puff pastry is thawed if you plan on assembling the puffs once the filling is ready. Otherwise, you can make the filling ahead of time, and assemble later on.
Cream Cheese Filling
In a small mixing bowl, add the softened cream cheese, egg, salt, and black pepper. For extra depth of flavor, consider adding a pinch of garlic powder or a sprinkle of dried thyme, if desired.
Add the parmesan cheese. Using a fork or small whisk, mix everything together thoroughly until the mixture is smooth and creamy. Continue stirring until you have a uniform texture with no lumps. Once combined, set the mixture aside while you prepare the rest of the ingredients.
Bacon Spinach Filling
Add the bacon slices to a frying pan or skillet in an even layer, and cook over medium heat until crispy, about 9–11 minutes, flipping halfway through. Transfer the cooked bacon to a paper towel-lined plate to drain. Once cool, crumble or chop the bacon into small pieces.
Remove most of the bacon fat from the pan, leaving about 1/2 tablespoon behind. Add the mashed garlic to the pan and cook for 1–2 minutes until golden. Then add the spinach and cook for about 2 minutes, or until wilted. Stir in the bacon, season with salt to taste, and set aside to cool.
Assemble
Preheat the oven to 400ºF (200ºC). Lightly grease a muffin pan with cooking spray or butter. Set aside.
For this recipe you can use one sheet of store-bought puff pastry, thawed, or you can make this homemade version of puff pastry dough.
On a lightly floured work surface, roll the puff pastry sheet into a 1/4” thick rectangle. Cut the pastry into 12 4×4” squares with a knife or pastry cutter.
Place each square into the muffin pan, letting the edges overhang.
Evenly divide the cream cheese mixture between the pastry-lined cups, then top with the bacon spinach mixture. Sprinkle about 1 teaspoon of parmesan cheese over each filled cup.
Fold the overhanging pastry edges over the filling and press them together in the center. You may have to brush lightly with egg to stick the edges together. Brush the tops lightly with a whisked egg wash for a golden finish.
Bake in the preheated oven for about 25 minutes, or until the puffs are golden brown. Let them cool in the pan for about 10 minutes before serving.
Make Spinach Puffs Ahead of Time
These puffs are great to make ahead and bake them when you need them. Perfect for a quick snack or a great way to make prepping for a dinner party easy. Just pop them in the oven!
Fridge Method: Follow the recipe instructions to make both the cream cheese and spinach bacon fillings. Once prepared, store the fillings in an airtight container in the refrigerator for up to 1-2 days. Assemble when ready to bake.
Or you can even fully assemble the puffs and place them in the fridge up to one day before baking. But wait to bring the edges of the pastry to the center until just before baking. Place the assembled unbaked puffs in the muffin tin and cover tightly with plastic wrap, making sure the dough isn’t exposed.
Freezing Method: Once the puffs are assembled, place the entire muffin tin in the freezer. Once the puffs are frozen solid (after a few hours), remove them from the tin and store them in a freezer-safe container or bag for up to 1 month.
When Ready to Bake: If refrigerated, bake as directed, but you may need to add an extra 5 minutes to the baking time. If frozen, no need to thaw—bake directly from frozen, adding 10-15 minutes to the baking time, until golden brown.
Tips & Tricks
- Thawing Store Bought Puff Pastry: If using frozen puff pastry, thaw it in the fridge for 3–4 hours or at room temperature for 30–40 minutes. Work with the pastry while it’s cool for the best flaky texture.
- Puff pastry: Keep the puff pastry in its original packaging, or wrapped in plastic while thawing to prevent it from drying out.
- Sticking: If the pastry becomes too soft or sticky, place it back in the fridge for a few minutes to firm up. Working with overly warm puff pastry can make it difficult to handle and result in a less flaky texture. Also lightly flour your work surface and rolling pin when handling puff pastry to prevent sticking.
- Make Ahead: You can assemble the puffs up to a day in advance, storing them in the fridge before baking. To freeze, assemble and freeze them in the muffin tin. Bake directly from frozen, adding 10–15 minutes to the baking time.
- Make the Filling Ahead: You can also prepare the cream cheese and spinach-bacon fillings a day in advance and store them separately in airtight containers in the fridge. This will help streamline assembly on the day of baking.
- Oven Bacon: Cook the bacon in the oven for an easier, hands-off method. Preheat the oven to 400°F, lay bacon in a single layer on a baking sheet, and bake for 15–20 minutes. For easy cleanup, line the baking sheet with foil or parchment paper, which will catch the bacon grease.
Variations on Spinach Puffs
- Vegetarian Option: Skip the bacon and add sautéed mushrooms, onions, or roasted red peppers for a veggie-packed alternative.
- Cheese Swaps: Replace parmesan with feta cheese, Asiago, Manchego, or Romano for a slightly different flavor.
- Spicy Spinach Puffs: Add a pinch of red pepper flakes or a dash of hot sauce to the cream cheese filling for a spicy twist.
- Herby Overload: Add some finely chopped dill or parsley for some bright herbal flavor!
- Mediterranean Spinach Puffs: Add chopped sun-dried tomatoes, kalamata olives, and a sprinkle of oregano to the filling for a Mediterranean-inspired flavor profile.
- Lemon Zest Brightness: Add a pinch of lemon zest to the cream cheese mixture for a subtle, fresh citrus note that enhances the spinach and cheese flavors.
- Caramelized Onion Addition: Fold in a spoonful of caramelized onions with the spinach filling for a touch of sweetness that balances the savory flavors.
- Goat Cheese and Honey: Replace cream cheese with goat cheese and drizzle a bit of honey over the filling before sealing the puff for a sweet and savory combination.
Enjoy these irresistible Spinach Puffs as a warm and flaky appetizer at your next gathering! Perfect for parties, brunch, or even as a savory snack.
Try out some of these other puff pastry recipes:
- Mini Baked Brie Appetizer
- Tomato Tart
- Puff Pastry Dough
- Key Lime Puff Pastry
- Cream Cheese Filling for Puff Pastry
- Blueberry Puff Pastry
- Cherry Turnovers
Also, let me know if you end up making these! I love hearing from you about how the recipe process goes!
Spinach Puffs
Ingredients
Puff Pastry
- 1 sheet puff pastry 12 oz., store-bought, or try this homemade version
Cream Cheese Filling
- 3/4 cup cream cheese softened (170 grams)
- 1 large egg
- 1/2 cup parmesan cheese
- 1/4 tsp salt plus more to taste
- 1/4 tsp ground black pepper
Bacon Spinach Filling
- 6 slices of bacon 150 grams
- 2 garlic cloves mashed
- 6 cups packed baby spinach
- 1/4 tsp salt plus more to taste
To Assemble
- 1/4 cup parmesan cheese
- 1 egg
Instructions
Cream Cheese Filling
- In a mixing bowl, add the cream cheese, egg, parmesan, salt, and black pepper. You can also add other spices such as garlic powder or dried thyme, if desired.
- Mix the cream cheese, egg, parmesan and seasoning with a fork, until completely incorporated. Set aside.
Bacon Spinach Filling
- Add the bacon slices to a frying pan on an even layer, without overlapping.
- Turn the heat to medium and let the bacon slowly cook as the fat renders.
- Cook for about 5 minutes, then flip and cook for another 4 to 6 minutes until crispy.
- Transfer the bacon slices to a plate lined with paper towels to drain excess fat.
- Once the bacon cools down a bit, slice it or crumble it into small pieces. You should have about 1/3 cup of bacon bits.
- Remove almost all the fat from the pan, leaving about 1/2 tbsp of the bacon fat in the pan.
- Add the crushed garlic and cook for 1 to 2 minutes, until golden.
- Add the spinach and stir. Let the spinach cook for 2 minutes or until wilted.
- Add the salt, taste and add more as needed.
- Mix the bacon in with the spinach. Set aside until it cools down.
To Assemble and Bake
- Preheat the oven to 400ºF.
- Lightly grease a muffin or cupcake pan with oil spray, or brush with oil or melted butter. Set aside.
- Whisk the egg, set it aside, alongside a pastry brush.
- Place the puff pastry on a lightly floured counter.
- Roll the pastry into a 1/4” thick rectangle.
- Cut the pastry into 12 4×4” squares.
- Place each square of dough on the bottom of a muffin cavity in the greased pan, leaving the edges overhanging at the top.
- Evenly divide the cream cheese mixture between the cups.
- Top with the spinach bacon mixture, also dividing it evenly among the cups.
- Sprinkle the parmesan on top, dividing about 1/4 cup of parmesan between each cup, it will be about 1 teaspoon of cheese per cup. You can add more if you like it extra cheesy.
- Bring each edge of the pastry dough to the center, covering the filling, and press them together. You can brush with the tiniest amount of egg wash to help the edges stick together.
- Brush each sealed cup lightly with the egg wash.
- Bake the puffs in the preheated oven for about 25 minute, or until golden brown.
- Remove from the oven, let them cool down for about 10 minutes before serving.
Notes
- Prepare the Cream Cheese Filling and Bacon Spinach Filling: Follow the recipe instructions to make both fillings. Once prepared, store the fillings in airtight containers in the refrigerator for up to 1-2 days.
- Assemble the Spinach Puffs: You can fully assemble the puffs up to the step where you bring the edges of the puff pastry to the center and press them together. Place the assembled unbaked puffs in the muffin tin and cover tightly with plastic wrap, making sure the dough isn’t exposed.
- Store the assembled puffs in the fridge for up to 1 day before baking.
- For Freezing: Once the puffs are assembled, place the entire muffin tin in the freezer. Once the puffs are frozen solid (after a few hours), remove them from the tin and store them in a freezer-safe container or bag for up to 1 month.
- When Ready to Bake: If refrigerated, bake as directed, but you may need to add an extra 5 minutes to the baking time. If frozen, no need to thaw—bake directly from frozen, adding 10-15 minutes to the baking time, until golden brown.
