Spinach Puffs

Make these creamy spinach puffs at your next party, then watch them fly off your hors d’oeuvres tray. Few appetizers are more popular than flaky pastry stuffed with a cheesy filling, and these bites are no exception. If you love spanakopita or spinach artichoke dip, you’re in the right place.

Contrary to what their name suggests, these cheesy spinach puffs are more like loaded pastry cups. They’re made with store-bought puff pastry that is pressed into a mini muffin pan. The cups are filled with a bright, herbaceous mixture of chopped spinach, feta, cream cheese, shallots, and dill. Even better, they can be served warm or at room temperature, making them a lifesaver when you’re hosting a crowd. And since all the ingredients are pantry staples, these finger foods are easy to assemble year-round for any kind of celebration—from Easter lunch to Christmas dinner to New Year’s Eve.

Can you make spinach puffs in a standard muffin pan?

Yes! If you are looking for an impressive side dish for a holiday ham or roast leg of lamb, you can make a larger version of these puffs using a standard muffin pan. Roll the puff pastry into a 12-inch square, then cut it into 9 (4-inch) squares. Press the pastry into a greased muffin pan and follow the recipe, adding about five minutes to the bake time.

Can you make spinach puffs ahead of time?

Yes. Spinach puffs can be stored in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.

How do you reheat spinach puffs?

These puffs are so tiny, they warm up in a snap. You can pop them in an air fryer set at 325 degrees Fahrenheit for 8 to 10 minutes, or in an oven set at 325 degrees Fahrenheit for 12 to 15 minutes, until they are hot and crisped up.

Can you use fresh spinach instead of frozen for spinach puffs?

Yes! You can steam 1 ½ pounds of fresh baby spinach in ¼ cup boiling water in a large skillet until wilted, 1 to 2 minutes. Let it cool to room temperature in a colander, then squeeze out as much water as possible (try placing it in a clean kitchen towel and twisting it into a tight bundle). Chop it finely and continue with the recipe. Make sure the spinach is completely cooled so it doesn’t melt the other ingredients in the filling.

Can you double this spinach puffs recipe and make a big batch?

Absolutely! In addition to doubling the ingredients, you’ll need two 24-cup mini muffin pans. This recipe is also simple to halve since it calls for two eggs and other ingredients in easy-to-divide quantities.

What cheeses work best in spinach puffs?

The cream cheese and feta in this recipe create a rich, tangy filling, but several other cheeses work just as well, though the flavor and texture will be different. If you don’t have feta, you can substitute the same amount of goat cheese. Swapping in part-skim ricotta or small-curd cottage cheese and a large pinch of salt will produce a softer and more custardy filling. You can also replace half of the feta with shredded mozzarella cheese, monterey jack, or fontina, to make the filling milder and more melty.