Description
These Spinach Puffs are delicious, flaky puff pastry cups filled with a creamy mixture of spinach, cheeses, and bacon for a perfect savory appetizer or snack. With a golden, crispy exterior and a flavorful, cheesy filling, they are sure to impress at any gathering.
Ingredients
Scale
Filling
- 4 slices thick-cut bacon, cooked and crumbled
- 8 ounces reduced-fat cream cheese (Neufchâtel), softened
- 1 large egg
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- 10 ounces frozen spinach, thawed and squeezed dry
- ½ cup crumbled feta cheese (about 2 ounces)
- ¼ cup finely grated Parmesan cheese (about 1 ounce)
Pastry
- 2 sheets frozen puff pastry (9- or 10-inch), thawed overnight in the refrigerator
- 1 large egg (for egg wash, beaten)
Instructions
- Preheat Oven and Prep: Preheat your oven to 400°F (200°C) and position racks in the upper and lower thirds. Line 18 muffin cups with paper liners or grease them with nonstick spray. Cook the bacon slices until crisp, then crumble them and set aside.
- Make Filling: Microwave the cream cheese in short bursts until softened. In a mixing bowl, combine the softened cream cheese with 1 egg, garlic powder, black pepper, and dried oregano. In a separate bowl, mix together the thawed and squeezed dry spinach, crumbled feta, grated Parmesan, and crumbled bacon. Add the cream cheese mixture to the spinach mixture and stir thoroughly until well combined.
- Fill Pastry Cups: Roll out the thawed puff pastry sheets and cut each sheet into 9 equal squares. Place each puff pastry square into the prepared muffin cups, pressing them into the bottom and allowing the corners to hang over the edges. Spoon the spinach filling evenly into each pastry-lined cup.
- Fold and Bake: Bring the pastry corners together over the filling in each muffin cup, gently pressing lightly in the center to seal. Brush the tops with the remaining beaten egg to create a glossy finish. Bake for 21 to 24 minutes, rotating the muffin tins halfway through cooking, until the puffs are golden brown and puffed up.
- Cool and Serve: Remove the baked spinach puffs from the oven and allow them to cool in the tins for about 10 minutes. Carefully remove each puff from the muffin tin and serve warm or at room temperature for best flavor and texture.
Notes
- Ensure you squeeze the spinach very well to remove excess moisture so the filling isn’t soggy.
- Using reduced-fat cream cheese reduces calories but still keeps the texture creamy.
- These puffs can be made ahead of time and reheated in a 350°F oven for about 10 minutes before serving.
- Substitute bacon with cooked pancetta or omit for a vegetarian version.
- Keep the puff pastry cold before baking to ensure maximum puff and flakiness.
