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Spinach Puffs

Spinach puffs with feta are baked in muffin tins until the pastry is puffed and golden brown. A creamy spinach and cheese filling is tucked into crisp puff pastry cups for an easy savory appetizer.
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Prep Time 25 minutes
Cook Time 22 minutes
resting 5 minutes
Total Time 52 minutes
Servings: 18 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 package (10 oz) spinach frozen chopped, thawed and squeezed very dry
  • 4 oz cream cheese softened
  • 4 oz feta cheese crumbled
  • 2 scallions thinly sliced
  • 1 cloves garlic minced
  • 1 egg large
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
For the puffs
  • nonstick cooking spray for greasing
  • 1 package (17.3 oz) puff pastry frozen, thawed but cold (2 sheets)
  • 1 egg large
  • 1 tbsp water

Equipment

  • 2 12-cup muffin tins

Method
 

Make the filling
  1. Stir the spinach, cream cheese, feta, scallions, garlic, egg, salt, pepper, and nutmeg together in a medium bowl until evenly combined.
Assemble and bake
  1. Preheat the oven to 400°F.
  2. Coat 18 wells in two 12-cup muffin tins with cooking spray.
  3. Cut each puff pastry sheet into 9 squares.
  4. Press one square into each greased muffin well.
  5. Divide the filling evenly among the pastry cups, about 2 tablespoons per cup.
  6. Fold the pastry corners over the filling and pinch them together lightly.
  7. Beat the remaining egg with the water.
  8. Brush the egg mixture over the pastry.
  9. Bake on upper and lower racks for 18 to 22 minutes, switching and rotating the pans halfway through, until the pastry is puffed and golden brown.
  10. Let the puffs rest in the tins for 5 minutes.
  11. Loosen them gently and serve warm.

Notes

Squeeze the thawed spinach very dry so the pastry stays crisp. Refrigerate leftovers for up to 3 days; freezer-friendly, yes. Use gluten-free puff pastry if you need a gluten-free option.