Spinach Puffs
Spinach puffs are one of those appetizers that sound simple but often end up bland or soggy if you don’t know what you’re doing. This version avoids that. The filling is properly seasoned, the spinach is cooked down so it doesn’t leak moisture, and the puff pastry stays crisp all the way through. They’re rich, savory, and sturdy enough to make ahead without sacrificing texture. This is one of my go-tos when I’m going to host people over for a dinner party.
Why I Love These Spinach Puffs
I like appetizers that feel intentional but don’t require last-minute stress. These spinach puffs fit that perfectly. The filling can be made ahead, the pastry does the heavy lifting, and the end result feels polished without being fussy. These spinach puffs works so well because…
- The spinach is fully cooked and cooled, so the pastry stays flaky
- Cream cheese gives them structure without making the filling heavy
- Bacon adds salt and depth instead of dominating the filling
- Baking in a muffin tin helps the puffs hold their shape
Key Ingredients & Why I Use Them
Puff pastry – Store-bought works beautifully here. I just make sure it’s fully thawed but still cold when assembling. If you want to attempt to make your own, check out this recipe. I also have a helpful guide dedicated to getting this type of pastry locked in.
Cream cheese – This binds the filling and keeps it creamy without oozing.
Spinach – I always cook it down first to remove excess moisture.
Bacon – Adds richness and salt. A little goes a long way.
Parmesan – Sharp and salty, it reinforces the savory notes without overpowering the filling.
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How I Make These Spinach Puffs
In this post, I’ll walk you through creating these savory puffs step by stepl. 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 are also listed below this post.
Step 1: Prep Puff Pastry
Before starting the recipe, make sure the puff pastry is thawed if you plan on assembling the puffs once the filling is ready. Or if you’re making puf pastry on your own, make it according to this recipe. Otherwise, you can make the filling ahead of time, and assemble later on.
Step 2: Cream Cheese Filling
In a small mixing bowl, add the softened cream cheese, egg, salt, and black pepper. I like to add a pinch of garlic powder or a sprinkle of dried thyme, to add a bit more depth to the flavor.
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.
Step 3: 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. Then I transfer the cooked bacon to a paper towel-lined plate to drain. I like to dab off any excess grease. Once cool, crumble or chop the bacon into small pieces.
I pour off most of the bacon fat from the pan, but leave a little in the pan and return it to the heat. Add the garlic, and once it turns fragrant, I add the spinach and cook it just until wilted. Once it cools slightly, I stir the bacon back in and season lightly with salt. This mixture needs to cool completely before assembling.
Step 4: Assemble
Preheat the oven to 400ºF (200ºC). Lightly grease a muffin pan with cooking spray or butter. Set aside.
Whether you used homemade puff pastry or storebought, lightly flour a surface and roll it out 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.
Step 5: Bake
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
Using or making puff pastry can be daunting. Check out the below tips and this helpful guide!
- 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.
- Drain the Spinach: If using frozen spinach, make sure you fully defrost it and squeeze it to get any excess moisture out.
- 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
These spinach puffs are super versatile. Think of it more like a template that you can mix and match different flavor combinations with. Try some of the below.
- 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.
- Mediterranean Spinach Puffs: Add chopped sun-dried tomatoes, kalamata olives, and a sprinkle of oregano to the filling for a Mediterranean-inspired flavor profile.
- 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.
FAQs
Usually excess moisture from the spinach or assembling while the filling is warm.
Yes. Thaw it completely and squeeze out as much liquid as possible before cooking. Any leftover moisture will soften the pastry.
The muffin tin supports the pastry as it rises, which keeps the filling contained and helps the puffs hold their shape
I like serving them slightly warm or at room temperature. They hold their shape well and don’t need to be piping hot to taste good.
More Recipes You Might Like
If you enjoy this kind of savory pastry, there are a few others you might like next. My Mini Baked Brie Appetizers follow a similar make-ahead-friendly approach with a richer center. Tomato Tart is another good option if you want something slightly lighter but still flaky and savory. And if you’re looking for a sweet counterpart using puff pastry, Cherry Turnovers are a reliable favorite.
If you make these spinach puffs, let me know how they turn out. Leave a comment or rating below — it’s genuinely helpful for other readers. And if you share them, feel free to tag me on Instagram so I can see how yours came together.
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.