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Spinach Puffs

Spinach puffs combine feta, cream cheese, and scallions in flaky puff pastry baked until deep golden brown. These individual appetizers are assembled in muffin pans for a crisp pastry shell and savory spinach filling.
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Prep Time 25 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 18 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

Make the filling
  • 10 oz spinach frozen chopped, thawed
  • 4 oz feta cheese crumbled
  • 2 oz cream cheese softened
  • 2 scallions thinly sliced
  • 1 cloves garlic minced
  • 0.25 tsp black pepper
  • 0.125 tsp kosher salt
Make the pastry
  • 1 package (17.3 oz) puff pastry frozen, thawed (2 sheets)
  • 1 egg large
  • 1 tsp water

Equipment

  • 2 12-cup muffin pans

Method
 

Make the filling
  1. Preheat the oven to 400°F and position racks in the upper and lower thirds.
  2. Lightly grease 18 cups across two 12-cup muffin pans.
  3. Squeeze the thawed spinach in a clean kitchen towel until very dry, then transfer it to a medium bowl.
  4. Add the feta, cream cheese, scallions, garlic, black pepper, and salt, and mix until evenly combined.
Assemble and bake
  1. Cut each puff pastry sheet into 9 squares and press one square into each greased muffin cup.
  2. Divide the filling evenly among the cups.
  3. Fold the pastry corners over the filling and pinch them together lightly.
  4. Beat the egg with the water and brush the pastry tops.
  5. Bake for 20–25 minutes, switching the pans between racks and rotating them front to back halfway through, until the pastry is puffed and deep golden brown.
  6. Let the puffs rest in the pans for 5 minutes.
  7. Loosen them gently and transfer to a rack.

Notes

Squeeze the spinach until very dry to help keep the pastry crisp. Refrigerate leftovers for up to 3 days; freezer-friendly. For a dairy-free option, use dairy-free feta and cream cheese and check the puff pastry label.