Spinach Puffs

These easy spinach puffs wrap a creamy spinach and cheese filling in flaky puff pastry, baked in a mini muffin tin for the perfect two bite party appetizer.

Course Appetizer

Cuisine American

Keyword spinach puffs

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 258kcal

Author Jason Decker

Ingredients

8 ounces cream cheese
5 ounce fresh spinach freshly chopped
8 ounces mozzarella cheese shredded
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs divided use
2 tablespoons scallions finely chopped, divided use
1 teaspoon water
1 sheet frozen puff pastry thawed
1/4 cup Parmesan cheese finely shredded

Instructions

Preheat the oven to 400 degrees Fahrenheit. Grease a mini muffin tin with cooking spray.
Microwave the cream cheese in a small bowl for 10-15 seconds or until slightly softened.
8 ounces cream cheese
In a large bowl, mix the cream cheese and spinach together.
5 ounce fresh spinach
Then mix the mozzarella cheese, garlic powder, salt, pepper, 1 egg, and 1 tablespoon of chopped scallions. (The other half of the scallions will be used as a topping.)
8 ounces mozzarella cheese, 1 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 large eggs, 2 tablespoons scallions
Beat the other egg together with 1 teaspoon of water in a small bowl and set aside.
1 teaspoon water
Unfold the pastry dough on a lightly greased surface. Make 3 cuts lengthwise and 4 cuts transversely, creating 12 small pastry squares.
1 sheet frozen puff pastry
Place each pastry square in the muffin tin, slightly pressing down into each cavity. Allow the corners of the square to rest on the edge of the tin.
Fill each pastry square with 1 tbsp of spinach mixture (I like to use a small cookie scoop!). Then pinch the tops of the pastry corners together.
Brush the tops of the spinach bites with the egg wash and top with the remaining scallions and parmesan cheese. Bake for 15-20 minutes, or until the tops of the pastries are golden.
1/4 cup Parmesan cheese
Once baked, loosen the edge of the spinach bites with a knife before removing them from the muffin tin. Serve warm and enjoy!

Notes

Ensure your puff pastry is thawed but still cold for best results.
Squeeze as much water as possible out of your spinach to avoid a soggy filling.
Use a pizza cutter to easily cut your puff pastry sheet into squares.
Make sure your filling is well mixed for evenly distributed flavors in each puff.
Don’t overfill your pastry cups to prevent them from overflowing during baking.
Let the puffs cool in the mini muffin tins for a few minutes before removing to avoid breaking them.

Nutrition