Filed Under: Appetizer | Vegetarian

Spinach Puffs

Recipe By Tessa Arias
November 5th, 2012
5 from 1 vote
5 from 1 vote

Spinach Puffs are stuffed with a cheesy spinach filling and enclosed in a buttery puff pastry crust. Perfect appetizer or vegetarian meal!

Yield: 6 large puffs

Prep Time: 10 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Buttery, cheesy, salty (from the feta), and savory.
Texture: Is there any texture better than puff pastry? How about puff pastry and cheese??
Ease: Easy enough, the pastry requires some rolling and cutting but nothing difficult. Plus these can be prepared ahead of time!
Appearance: That shiny golden-brown puff pastry is practically food porn.
Pros: Delicious accompaniment to any meal, can be made ahead of time, T-day appropriate.
Cons: None.
Would I make this again? Yes.

Spinach Puffs are stuffed with a cheesy spinach filling and enclosed in a buttery puff pastry crust. Perfect appetizer or vegetarian meal!
Spinach Puffs - stuffed with a cheesy spinach filling and enclosed in a buttery puff pastry crust.

I may be going slightly insane right now. There’s a fly buzzing around my head and a puppy yelping for attention while I’m trying to write this post. Said puppy just learned how to jump on my lap while I’m sitting at my desk this morning which at first was cute but it’s already gotten real old. However, it could be much much worse. At least I have a roof over my head with power, heat, water, food, and phone and internet service. Hurricane Sandy has sure made me grateful for all the things I have. Since it’s Thanksgiving month, I would also like to add that I’m thankful to have received a college education which I’ll be completing at the end of this year. It’s easy to complain about homework and tests and nasty professors but really for any students out there we should just be grateful that we’ve been afforded the opportunity to be in school. There are so many people in this world who will never receive such a gift. What are you thankful for?

Speaking of Thanksgiving, these spinach puffs would make a fabulous snack, appetizer, side dish, or vegetarian dish for T-day. I prefer these over spanakopita any day because let’s face it, puff pastry is way better than filo. Side note, my spell check is trying to tell me to correct spanakopita to “spanking.” For once I’m smarter than spell check!

5 from 1 vote

How to make
Spinach Puffs

Yield: 6 large puffs
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Spinach Puffs are stuffed with a cheesy spinach filling and enclosed in a buttery puff pastry crust. Perfect appetizer or vegetarian meal!


  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1/2 cup crumbled feta cheese
  • 1 small onion, minced
  • 1 garlic glove, minced
  • 1 tablespoon olive oil
  • 1 teaspoon chopped dill (I omitted because I dislike dill)
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 1 sheet frozen puff pastry (from a 17.3 ounce package), thawed, rolled out into a 12" square, kept chilled


  1. Preheat oven to 400°F. Spray a standard size 6-cup muffin tin with nonstick baking spray.
  2. Squeeze out as much water from the thawed spinach as possible, too much water will make soggy puffs. Mix the spinach with the feta, onion, garlic, olive oil, and dill (if using). Season to taste with salt and pepper. In a small bowl beat the egg to blend before gently stirring into the spinach mixture.
  3. Cut the puff pastry into 3 equal strips. Reserve 1 strip for some other use (such as Nutella Palmiers). Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into the bottom and up the sides, leaving the corners pointing up. Divide the filling evenly among the pastry cups. Fold pastry over filling, pressing the corners together to meet in the center. The pastry cups can be covered and refrigerated up to 3 hours ahead of time.
  4. Beat the remaining egg to blend in a small bowl. Brush the pastry with the egg wash. Bake until the pastry is golden brown and puffed, about 25 minutes. Transfer the muffin tin to a wire rack to let the puffs cool in the tin for 10 minutes. Run a sharp paring knife around the edges of the puffs to loosen before turning the puffs onto the rack to cool slightly before serving.

Recipe Notes

From Bon Appetit November 2012
Course: Appetizer
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Tracey — November 5, 2012 at 6:44 am

    Yum, these sound great Tessa, and LOL on the autocorrect 🙂 I love spanakopita but it’s true, filo is a giant pain!

  2. #
    cathy @ Noble Pig — November 5, 2012 at 1:31 pm

    These are cute little apps!

  3. #
    Morgan — November 5, 2012 at 2:03 pm

    Yum! First time finding your blog and I have to say I look forward to visiting more. These look delicious and adorable! Perfect combination.

  4. #
    Maggie @ A Bitchin’ Kitchen — November 5, 2012 at 2:07 pm

    Yummm! These look so delicious!

    I definitely agree with your thoughts on Hurricane Sandy…it’s kind of forced me to put any “problems” in perspective over the past several days. Those of us with food, water, and shelter are doing a heck of a lot better than many people are at the moment.

  5. #
    Liz @ Tip Top Shape — November 5, 2012 at 2:45 pm

    Ohhh I love these!

  6. #
    Becky M. — November 5, 2012 at 7:51 pm

    These look delicious! Do you think they’d work in mini muffin cups, or would the pastry be too thick in that size cup for the amount of filling you can fit in? My SiL is hosting a girls’ night get-together this weekend and I was planning on contributing some sort of finger food (and these sound almost perfect 🙂 )…

  7. #
    Becky M. — November 12, 2012 at 8:47 am

    So I made these mini muffin sized and they were great! (Thanks for the link to the other recipe – I cut the puff pastry the same size as your directions there but then realized I’d need them to be a little bigger if I wanted them to fold over the top so I stretched it out a bit… it worked fine but I’ll know better for next time!)

    Anyway, everyone loved them and I think they were a perfect little party appetizer/snack! Thanks for the recipe. 🙂

  8. #
    conda tetkowski — December 21, 2015 at 12:09 pm

    Can I use regular phyllo dough and put it in the muffin tins. Or will it be to crunchy

  9. #
    Tabitha Dube — June 1, 2016 at 8:51 pm

    I tried this with fresh spinach that had been sautéed and chilled, just as delicious! Love it!

  10. #
    barbara mitchell — January 5, 2018 at 2:46 pm

    could i use avocado instead of spinach

  11. #
    Aria — June 13, 2018 at 5:57 pm

    I made homemade dough and I’m only 12 years old so I think I did good for my first time my whole family loved them!!!!

  12. #
    Lola — November 17, 2018 at 12:33 pm

    I know this is an old post for you, but you should cite the source of your recipe. You say recipe by Tessa, but this is a Bon Appetit recipe:

  13. #
    Christina — May 19, 2019 at 7:08 pm

    So delicious and easy! I ended up needing to use the 3rd strip of dough because it was too much filling. I yielded 9 instead of 6.

  14. #
    JP — June 14, 2021 at 8:59 pm

    Question: with these measurements, if you’re going to make only six cups, ans have to throw out 1/3 of your (potentially expensive) dough because it makes 9 pieces, why not increase ingredients to fill up the remaining dough? One could use a bigger muffin tin…. just asking!

    • #
      Tessa — June 15, 2021 at 9:13 am

      This is actually not one of my recipes, it’s from Bon Appetit. You’re more than welcome to try that! One reviewer actually said she ended up using the 3rd strip of dough anyway because there was too much filling for her. She ended up with 9 instead of 6. Hope that helps 🙂 Definitely don’t throw out your puff pastry though, there’s many other ways online to use it up!

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