Description
These buttery Spinach Puffs are flaky, cheesy, and packed with creamy spinach and smoky bacon. Perfect for parties or snacks, they combine crisp puff pastry with a rich, savory filling that everyone will love.
Ingredients
Scale
- 4 oz cream cheese, softened
- 1 large egg
- 1 tbsp olive oil
- 1/2 tsp dried dill
- 2 cups fresh spinach, chopped and packed
- 3/4 cup crumbled feta cheese
- 2 tsp bacon bits
- Salt and pepper, to taste
- 1 sheet frozen puff pastry, thawed
- 1 tbsp butter, melted
Instructions
- Preheat the oven to 400°F (200°C). Spray 9 cups of a muffin pan with non-stick cooking spray.
- Microwave the cream cheese in 10-second intervals until soft and smooth. Stir in the egg, olive oil, and dried dill until fully combined.
- In another bowl, mix the chopped spinach, feta cheese, and bacon bits. Pour the cream cheese mixture over the spinach mixture and season with salt and pepper. Stir until evenly mixed.
- Cut the thawed puff pastry sheet into 9 equal squares. Stretch each piece slightly to fit into the muffin cups, pressing into the bottom and sides.
- Evenly spoon the spinach filling into each pastry cup. Bring the corners of the pastry together and pinch them at the top to seal.
- Brush the tops with melted butter for a golden finish.
- Bake for 20 minutes, or until the Spinach Puffs are golden brown and puffed. Allow to cool for 10 minutes before gently removing from the pan.
Notes
- Make sure to drain any excess liquid from the spinach to avoid soggy pastry.
- For bite-sized puffs, cut the pastry into 18 squares and bake for 10–15 minutes.
- You can substitute feta with ricotta, Parmesan, or mozzarella cheese.
- These can be frozen baked or unbaked for up to 2 months.
- Reheat in the oven at 350°F (175°C) until warm and crisp again.
Nutrition
- Serving Size: 1 puff
- Calories: 265 kcal
- Sugar: 1 g
- Sodium: 286 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 52 mg