Spinach Puffs

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I am in LOVE with these little cheesy, spinach puffs.  Ridiculously tasty and as simple as could be to prepare.

These little puffs of heaven could be serve as an appetizer, a side dish, or even could satisfy as a simple vegetarian meal by themselves.

Preheat your oven to 400 degrees.

Thaw out one sheet of puff pastry.  Usually this means letting it sit in the fridge for 24 hours or so, but usually you can do it quickly on the counter after about 45 minutes.  Just follow the instructions on the box for defrosting.

Once defrosted, roll the pastry out slightly into roughly a 12″ square.  Cut the square into 3 strips, and discard or save one of the strips for another use.  Then cut the remaining two strips into 6 equal squares.  Place each square into a standard muffin tin, leaving the corners sticking up.  I then put the whole tray right back in the fridge to allow the pastry to stay as cold as possible while preparing the filling.

Prepare the frozen spinach for the filling.  To do this, defrost the spinach in the microwave and then using a kitchen towel or several paper towels, wrap the spinach up and SQUEEZE out as much of the liquid as possible.  I usually give it about 5 to 6 good squeezes before most of the liquid stops coming through.

Put the thawed spinach, feta, minced onion, dill, and chopped garlic in a medium bowl and mix to combine.  Season the mixture with salt and pepper.  In a separate small bowl, beat one of the eggs and then fold into the spinach mixture.

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Divide the filling among the 6 pastry cups.  Fold the corners of the pastry in, pressing the corners together in the center to meet.

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I didn’t do the greatest job of pushing my corners together, but it really did not affect the dish at all, except for the aesthetics slightly…I still think they looked pretty damn scrumptious in the end

NOTE:  The spinach puffs can prepared and assembled to this point up to 3 hours before you need them.  Just cover and chill until needed.

Beat the remaining egg to blend and use a brush to coat the tops of each spinach puff.  This will help the pastry get nice and golden on top.

Bake until golden brown, about 25 minutes.

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Transfer to a wire rack and allow the puffs to cool in the pan for about 10 minutes.  Run a sharp knife along the outsides and these should pop right out.

Proceed to devour.  I dare you to eat just one.



  • 1 10-ounce package frozen chopped spinach, thawed
  • 1/2 cup crumbled feta
  • 1/4 cup minced onion
  • 1 tablespoon olive oil
  • 1 teaspoon chopped dill
  • 1 teaspoon minced garlic
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 1 sheet frozen puff pastry (from a 17.3-ounces package), thawed, rolled out to a 12″ square, kept chilled
Makes 6
Recipe Adapted from Bon Appetit, November 2012

Tags: , , , , ,

Categories: Appetizers/Snacks, Recipes, Side Dishes

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2 Comments on “Spinach Puffs”

  1. December 11, 2012 at 4:02 pm #

    Very tasty. I am a big spinach fan.

    • December 11, 2012 at 7:20 pm #

      I’ve been on a huge spinach kick lately! Probably negates some of the health qualities if I cover it in warm bacon dressing like I did tonight though!

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