Spinach Puffs
Use a muffin tin and premade puff pastry to create easy, single-serving Spinach Puffs. The warm spinach filling made with cream cheese, feta and Parmesan makes these savory bites a crowd favorite.
Makes: 18 spinach puffs
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
- 8 ounces (1 package) cream cheese or reduced-fat cream cheese
- 2 large eggs, divided
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ⅛ teaspoon black pepper
- 10 ounces (1 package) frozen spinach, thawed and squeezed dry
- ½ cup feta cheese, crumbled
- ¼ cup Parmesan cheese, finely grated
- 2 sheets frozen puff pastry, thawed in refrigerator overnight
Instructions
- Preheat oven to 400 degrees. Spray 18 cups in 2 standard muffin tins with nonstick cooking spray and set aside.
- Place the cream cheese in a microwave-safe bowl and microwave on high in 10-second increments until the cream cheese is soft but not hot. Stir in 1 egg, garlic powder, oregano and pepper.
- In a separate, larger bowl, combine the spinach, feta and Parmesan. Add the cream cheese mixture to the spinach mixture and stir until thoroughly combined. Taste and adjust the seasonings if necessary.
- On a lightly floured surface, unfold 1 sheet of puff pastry and roll to remove any creases (it should be about a 10-inch square). Cut the pastry sheet into 9 even squares. Repeat with the second sheet.
- Line prepared muffin cups with the pastry squares so the center is pressed into the bottom of each cup and the corners hang over the sides. You can stretch the squares so they hang over the sides if needed. Spoon spinach filling 1 tablespoon at a time into the center of each muffin cup, dividing evenly between all cups.
- Bring the corners of each pastry square towards the center so they cover the filling. Gently press them together in the center.
- In a small bowl, beat the remaining egg and brush over the tops of the pastry.
- Bake spinach puffs for 20 to 25 minutes, or until puffy and golden brown. If baking both pans at the same time, place 1 on the top rack and the other on the bottom rack and switch their positions about halfway through baking.
- Allow to cool for 10 minutes, then run a knife around the edge of each spinach puff to loosen it from the pan. Serve warm or at room temperature.
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