Cream Cheese Spinach Puffs Recipe

When it comes to appetizers and snacks, nothing quite hits the spot like a creamy, flaky pastry. These Cream Cheese Spinach Puffs are a perfect blend of rich cream cheese and savory spinach, encased in a golden, buttery puff pastry shell. The combination of flavors is irresistible, and these puffs are versatile enough to serve at any occasion—whether it’s a cozy family dinner, a party appetizer, or a fun finger food for a potluck.

The best part about this recipe is that it’s both simple and sophisticated. The creamy, tangy filling pairs wonderfully with the delicate crunch of puff pastry, making for a delightful bite every time. These spinach puffs are easy to make and even easier to devour. Whether you are new to cooking or a seasoned chef, this recipe will be a hit at any event.

Step-by-Step Instructions for Cream Cheese Spinach Puffs

Step 1: Prepare the Spinach Filling

Before anything else, it’s important to properly prepare the spinach filling. If you’re using frozen spinach, you’ll want to start by thawing the spinach and draining it thoroughly. Frozen spinach tends to release a lot of water, and you want to make sure the filling is not too watery. You can place the spinach in a clean kitchen towel and squeeze out the excess moisture, or use a fine-mesh strainer to press out the water.

If you’re using fresh spinach instead of frozen, wash and chop it, then sauté it in a bit of olive oil over medium heat until wilted. You’ll want to cook off most of the moisture from the spinach, so sauté for a few extra minutes to ensure the filling isn’t too wet.

Once your spinach is ready, transfer it to a medium-sized mixing bowl. Set it aside for now.

Next, take the cream cheese and soften it by leaving it out at room temperature for about 10-15 minutes. This step is crucial because it helps the cream cheese blend more smoothly with the other ingredients. If you’re in a rush, you can microwave it for about 10 seconds to soften it quickly.

Once the cream cheese is softened, add it to the mixing bowl with the spinach. Add in the mozzarella cheese, Parmesan cheese, garlic powder, onion powder, nutmeg (if using), salt, and pepper. Use a spatula or spoon to mix everything together until the filling is creamy and well-combined.

You should now have a rich, creamy spinach mixture that’s ready to be encased in the puff pastry. Take a moment to taste the filling and adjust the seasoning if needed. If you like a little more garlic or salt, feel free to add a pinch more to your liking.

Step 2: Prepare the Puff Pastry

Next, it’s time to work with the puff pastry. If you’ve purchased pre-made puff pastry, it should be frozen or chilled, so be sure to let it thaw for at least 30 minutes before using it.

Once the pastry is thawed, lightly flour your work surface. Lay the puff pastry sheet flat and use a rolling pin to roll it out a little more, just to ensure it’s smooth and even. You want the dough to be about 1/8 inch thick.

Using a sharp knife or pizza cutter, cut the pastry sheet into squares. You can make them as large or as small as you like, but generally, 3×3-inch squares work well for bite-sized puffs. You should aim for about 9-12 squares, depending on how large you make them.

Step 3: Assemble the Cream Cheese Spinach Puffs

Now that your puff pastry and spinach filling are ready, it’s time to assemble your puffs!

Place a spoonful (about 1-2 tablespoons) of the spinach and cream cheese filling in the center of each puff pastry square. Be careful not to overfill, as this can cause the pastry to tear or leak during baking. You should still have enough space around the edges for folding the pastry.

Once the filling is added, fold the pastry over the filling to form a triangle, rectangle, or even a small square—whichever shape you prefer. You can fold the edges slightly to seal the puff, and then press the edges with a fork to create a nice, crimped effect. The puff pastry should be sealed well so that the filling doesn’t spill out while baking.

If you’re using the egg wash, now is the time to brush it over the top of each puff. The egg wash will give the pastry a beautiful golden color and a shiny finish as it bakes.

Step 4: Bake the Cream Cheese Spinach Puffs

Preheat your oven to 375°F (190°C). Place the prepared spinach puffs on a baking sheet lined with parchment paper. Make sure to leave a little space between each puff to allow for proper air circulation and even cooking.

Bake the puffs in the preheated oven for 15-20 minutes, or until the puff pastry is golden brown and crispy. Keep an eye on them, as baking times can vary depending on the thickness of your puff pastry and how full the puffs are. If necessary, you can rotate the baking sheet halfway through the baking time to ensure even browning.

The puffs should puff up beautifully, forming a crispy, golden exterior with a creamy spinach and cheese filling on the inside.

Step 5: Serve and Enjoy

Once the puffs are baked to perfection, remove them from the oven and let them cool for a few minutes before serving. These delicious, creamy spinach puffs are best enjoyed warm, straight out of the oven, but they’re also great at room temperature.

Garnish the puffs with freshly chopped parsley for a pop of color and a burst of freshness. If you like a bit of heat, you can sprinkle some red pepper flakes on top as well. Serve the puffs on a platter as an appetizer or snack, and watch them disappear!

Tips for the Perfect Cream Cheese Spinach Puffs

1. Don’t Overfill: When filling the puff pastry, use just enough filling to avoid overstuffing. Overfilling can cause the pastry to burst open, leading to messy puffs.

2. Use Thawed Frozen Spinach: If using frozen spinach, make sure to thaw it completely and squeeze out all the moisture. Any excess water will make the filling too soggy and can affect the texture of the puff pastry.

3. Experiment with Add-ins: Feel free to experiment with additional ingredients such as crumbled bacon, artichokes, or sautéed mushrooms. These add-ins can elevate the flavor and make your spinach puffs even more decadent.

4. Flaky Puff Pastry: If you want the pastry to be extra flaky, don’t roll it too thin. You can also chill the puff pastry for 10-15 minutes before baking to help it puff up even more.

5. Make-Ahead Option: You can prepare the spinach puffs ahead of time by assembling them and storing them in the refrigerator for up to a day before baking. Simply pop them in the oven when you’re ready to bake.

6. Freezing: If you have leftovers (or want to make a big batch), you can freeze the puffs before baking. Place the assembled, unbaked puffs on a baking sheet, and freeze them for 2-3 hours. Once frozen, transfer them to a zip-top bag or airtight container. When ready to bake, just bake them directly from the freezer, adding a few extra minutes to the baking time.

7. Adjust Seasoning: Feel free to adjust the seasoning to your taste. Adding more garlic powder or a pinch of red pepper flakes can give the puffs a little more depth and warmth.

Conclusion

These Cream Cheese Spinach Puffs are the perfect combination of savory, creamy, and crispy, making them an irresistible snack or appetizer for any occasion. Whether you’re hosting a party, preparing a holiday meal, or simply craving a delicious treat, these puffs are sure to impress. With their flaky puff pastry, tangy cream cheese filling, and fresh spinach, they’re the ultimate crowd-pleaser.

Yield: 12

Cream Cheese Spinach Puffs Recipe

Print

When it comes to appetizers and snacks, nothing quite hits the spot like a creamy, flaky pastry. These Cream Cheese Spinach Puffs are a perfect blend of rich cream cheese and savory spinach, encased in a golden, buttery puff pastry shell. The combination of flavors is irresistible, and these puffs are versatile enough to serve at any occasion—whether it's a cozy family dinner, a party appetizer, or a fun finger food for a potluck.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 8 oz cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• 1 package (1 sheet) puff pastry (store-bought or homemade)
• 1 tablespoon olive oil (for brushing)
• 1 egg (for egg wash, optional)

Instructions

1. Preheat the oven:

• Preheat your oven to 375°F (190°C).
• Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the filling:

• In a medium-sized bowl, combine the thawed and drained spinach with the cream cheese, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until well combined. The filling should be smooth and creamy.

3. Prepare the puff pastry:

• Roll out the puff pastry sheet on a lightly floured surface. If you’re using store-bought puff pastry, you can use a rolling pin to flatten it slightly.
• Cut the puff pastry into 12 equal squares (about 3x3 inches each).

4. Fill the pastry:

• Spoon about 1 tablespoon of the spinach and cream cheese filling into the center of each puff pastry square.
• Fold the edges of the puff pastry over the filling, forming a triangle or square. Pinch the edges to seal, pressing gently to ensure the filling stays inside.

5. Brush with egg wash (optional):

• In a small bowl, beat the egg and brush it lightly over the top of each pastry. This will give the puffs a golden, glossy finish when baked.
• If you prefer not to use an egg wash, you can simply brush the pastries with olive oil for a lighter, more delicate color.

6. Bake:

• Place the prepared spinach puffs on the baking sheet.
• Bake in the preheated oven for about 20-25 minutes, or until the puff pastry is golden and crisp.

7. Serve:

• Let the puffs cool for a couple of minutes before serving.
• Serve warm as an appetizer or snack!

Notes

Flavor Variations: You can add cooked bacon, garlic, or chopped artichoke hearts to the filling for extra flavor.

Vegetarian Option: This recipe is already vegetarian, but if you prefer a meaty version, you could add some cooked sausage or ground chicken to the filling.