Spinach Puffs


Puff pastry has become a favorite ingredient in my kitchen and I always keep a package or two in my freezer. It is very easy to use, and the results are always impressive despite the fact that you can create delicious dishes, both sweet and savory, extremely quickly using a good quality of pastry.

Although I have made my own puff pastry in the past, it is so much easier to buy it frozen, and Dufour is my favorite brand that I always have on hand. These Spinach Puffs are a great example of a recipe you can pull together in mere minutes that will impress all your friends and family.

You can use a mini muffin tin to make small, appetizer size puffs, or use a regular sized muffin tin to create larger ones that can be enjoyed as a snack, a replacement for a vegetable side, or alongside a big bowl of soup for a light dinner.

My recipe includes frozen spinach, onions, garlic, sun-dried tomatoes, and feta cheese, but you could adapt the recipe to your own tastes and change it around. Mushrooms go well with spinach as do roasted sweet peppers.

Another great benefit to making a recipe with puff pastry such as this one is that it can be prepared completely, and then refrigerated for a few hours before needed. Simply take the puffs out of the refrigerator and bake, though you may need to add an additional 5 minutes or so to the baking time if the puffs were refrigerated.

These puffs are best when allowed to cool a bit before serving so all the flavors come together and are best served the day they are made. I did find them just as tasty the next day served at room temperature although they were no longer as flaky as they were the day I baked them.



Buon Appetito!
Deborah Mele 

Spinach Puffs

Spinach Puffs

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Frozen puff pastry sheets are used for these easy spinach stuffed puffs.


  • 1 (10 Ounce) Package Frozen Spinach, Thawed
  • 1/4 Cup Finely Diced Onion
  • 1 Teaspoon Finely Minced Garlic
  • 1/4 Cup Finely Chopped Sun-dried Tomatoes (I Prefer Oil Packed, Drained)
  • Salt & Pepper To Taste
  • 1/2 Teaspoon Hot Red Pepper Flakes (Optional)
  • 1/2 Cup Crumbled Feta Cheese
  • 1 Large Egg
  • 1 Large Sheet Frozen Puff Pastry, Thawed

Egg Wash:

  • 1 Large Egg


  1. Preheat oven to 375 degrees F.
  2. Aggressively squeeze the spinach with your hands to remove as much liquid as possible, then finely chop and place in a bowl.
  3. Add the onion, garlic, sun-dried tomatoes, salt, pepper, red pepper flakes, feta cheese and egg to the bowl and mix well.
  4. Cut the puff pastry into 4 1/2 inch squares (smaller for mini muffin tin) and gently place a square in each muffin cup.
  5. Spoon the filling into the cups, then fold the pastry over the filling, pinching the pastry together with your fingers at the center.
  6. Beat the egg for the wash and brush it over the spinach puffs, then bake for about 20 to 25 minutes or until golden brown in color.
  7. Cool 10 minutes, then gently remove the puffs from the pan.
  8. Serve when just slightly warm, or at room temperature.
Nutrition Information:
Yield: 6 Serving Size: 2 puffs
Amount Per Serving: Calories: 128Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 73mgSodium: 238mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. These look and sound delicious! I make a similar spinach and feta puff using phyllo pastry, which is something I also keep in my freezer and so easy to use. I enjoy reading your blog and trying out some of your recipes, as I love Italian and Mediterranean food, having had an Italian mother. Kind regards, Ingrid from South Africa.

  2. Deborah, these puffs were amazing! Made a double batch .. one for a veggie-adverse family football party, the second for a chorus committee meeting. Used both puff pastry and phyllo dough. They went like hotcakes! Love the addition of sun-dried tomatoes. Thank you so much for sharing your culinary expertise with all of us!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.