Buttery and flaky spinach puffs are easy to make with puff pastry, cream cheese, fresh spinach and savory bacon. Baked in muffin tins they are elegant enough for a fancy party appetizer but just as delicious as a weeknight side dish!
Why I Love This Recipe
- Easy to make: Simple ingredients and ready in less than an hour make this the perfect snack year round but I especially love to serve them as a holiday or New Year’s Eve appetizer!
- Creamy and cheesy: A savory filling of two kinds of cheeses plus bacon and Italian seasoning makes these puffs so flavorful!
- Crispy exterior: Baking these in a muffin tin creates the best crunchy bite that is a delicious contrast to the creamy center.
- Crowd pleasing: Made popular by Kronk in The Emperor’s New Groove, these golden puffs are loved by both adults and kids alike!
How to Make
In a small bowl, combine softened cream cheese, egg, Italian seasoning, and garlic powder, salt and pepper until well combined then fold in the spinach, Parmesan and bacon. Roll out pastry sheets then cut each into 9 puff pastry squares.
Press pastry squares into the bottom of the muffin cups and evenly divide the spinach mixture among the cups. Using your fingers, pull the 4 pastry points on one cup over the filling and the press them together.
Lightly brush the tops of the puffs with the melted butter. For a shinier spinach puff, brush tops with an egg wash instead.
Bake at 400°F for 20 minutes, or until puffed and golden brown. Cool in the pan for 10 minutes before removing to serve.
- Kronk’s spinach puffs: Use 4 ounces of cream cheese and 1/2 -1 cup ricotta cheese or sour cream.
- Savory onion and garlic: These aromatics are a popular spinach puffs addition but will need to be sauteed before adding to the mixture.
- Frozen spinach: Can be substituted for fresh but will need to be thawed and drained well to remove excess moisture.
- Greek spinach puffs: Gently fold in feta cheese after the cream cheese.
- Cone shaped: Place squares on parchment paper lined baking sheet, place filling in the middle and seal two sides together with an egg wash.
- Mini appetizers: Cut the puff pastry into smaller squares and bake puffs in mini muffin pan. Baking time will be 10-15 minutes.
- Extra puff pastry: Try cranberry brie Bites or kielbasa puffs, two more crowd pleasing appetizer recipes!
Make Ahead and Freezing Instructions
Make ahead. This spinach puff recipe can be prepped up to 3 hours in advance. Simply cover unbaked puffs and store in the fridge before baking uncovered at 400°F for 20 minutes.
Filling only. The spinach puffs filling can also be stored ahead of time in the fridge or freezer. Store filling in the refrigerator in an airtight container for up to two days or store in the freezer for 1-2 months. Thaw, assemble puffs and bake.
Freezing uncooked puffs. Freeze assembled uncooked puff pastry appetizers for 2-3 hours in the muffin pan, then remove and store in an airtight freezer container up to 2 months. Place frozen puffs in a muffin pan and bake at 400°F for 25 to 30 minutes, or until cooked through.
Freezing baked spinach puffs. Cool completely then place them in an airtight container, separating layers with parchment paper. Freeze for up to 2 months then reheat in the oven or microwave before serving.
- 2 9-cup muffin pans
- 1 (8-ounce) package cream cheese
- 2 large eggs
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- 4 cups chopped fresh spinach , packed
- ½ cup Parmesan cheese
- 5 strips bacon , cooked and crumbled (about 1/3 cup)
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 (17.3-ounce) package Pepperidge Farm frozen puff pastry , thawed (2 sheets)
- 2 Tablespoons butter , melted
- Preheat your oven to 400°F. Spray 2 9-cup muffin pans with nonstick spray.
- In a microwave-safe bowl, microwave the cream cheese 10 seconds at a time until softened and melted but not steaming. Stir in the egg, Italian seasoning, and garlic powder, salt and pepper until well combined.
- Add the spinach, parmesan and bacon. Using a fork, mix in the cream cheese mixture.
- Lightly dust flour on a work surface. Unfold 1 puff pastry sheet onto the flour. Roll a couple times each way with a rolling pin to smooth it out. Using a knife or pizza cutter, slice into 9 squares. Repeat with the remaining puff pastry sheet.
- Press the pastry squares into the bottom of the muffin cups. Evenly divide the spinach mixture among the cups. Using your fingers, pull the 4 pastry points on one cup over the filling and the press them together. Repeat with remaining puffs. Lightly brush with the melted butter.
- Bake 20 minutes, or until puffed and golden brown. Cool 10 minutes. Run a knife around the edges to loosen from the pan.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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