Cream Cheese Spinach Puffs Recipe
When I first tried making cream cheese spinach puffs, I had no idea just how much of a hit they’d be! These little bundles of cheesy, flaky goodness quickly disappeared from the table before I could even grab a second helping. They’re surprisingly easy to prepare, and the combination of creamy cheese, savory spinach, and buttery puff pastry is simply irresistible.
Ingredients
- Cream cheese
- Egg
- Olive oil
- Dried dill
- Fresh spinach
- Feta cheese
- Bacon bits
- Salt and pepper
- Puff pastry
- Butter
Instructions
- Spray 9 cups of a muffin pan with cooking spray to ensure the puffs don’t stick.
- Microwave the cream cheese for 10 seconds at a time until it softens. Stir in the egg, olive oil, and dried dill until smooth and creamy. This mixture forms the base of the filling.
- In a separate bowl, toss together your fresh spinach, crumbled feta, and bacon bits. Pour the cream cheese mixture over it, season with salt and pepper, and mix well with a fork for a balanced filling.
- Cut your thawed puff pastry sheet into 9 equal squares. Gently press these into the muffin cups, stretching lightly if needed to fit the bottom and sides.
- Spoon equal amounts of the spinach filling into each pastry cup. Bring the four corners of the puff pastry squares together over the filling and pinch them gently to seal. Brush the tops with melted butter for added golden crispiness.
- Bake at 400°F for approximately 20 minutes. Once they’re golden brown and puffed, allow them to cool for 10 minutes before running a knife around the edges to loosen them out. Serve warm!
Notes
- Drain Your Spinach: If using frozen spinach, ensure you squeeze out the excess water. This prevents soggy pastry bottoms!
- Don’t Skip the Butter: Brushing the puffs with melted butter before baking enhances their golden color and crispness.
- Customize the Filling: Feel free to adjust seasonings or mix-ins like garlic, chili flakes, or other cheeses to make the recipe your own.
- Thaw the Puff Pastry Properly: Ensure the puff pastry is fully thawed but still cold when handled. This makes it easier to shape without tearing.