Spinach puffs are flaky pastry bites filled with spinach, tangy feta, and a little onion, baked until crisp and golden. This version is inspired by the savory puff snacks enjoyed in Singapore and elsewhere; it uses readily available ingredients and makes a handy party appetizer or afternoon snack.
Ingredients
- 1 sheet frozen puff pastry, about 10 oz (280 g), thawed according to package directions but still cold
- 10 oz (280 g) fresh spinach, washed and thoroughly dried, or 8 oz (225 g) frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon olive oil (15 ml)
- ½ cup finely chopped yellow onion (75 g)
- 1 garlic clove, finely chopped (about 1 teaspoon / 5 g)
- 4 oz crumbled feta cheese (115 g)
- 2 tablespoons cream cheese, softened (30 g)
- ¼ teaspoon ground black pepper (about 0.5 g)
- ⅛ teaspoon ground nutmeg (about 0.25 g), optional
- 1 large egg (about 50 g), beaten with 1 teaspoon water (5 ml), for egg wash
- 1 tablespoon sesame seeds (9 g), optional
Instructions
- Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Keep the thawed pastry refrigerated while you prepare the filling; cold pastry is easier to handle and puffs better.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until soft but not browned. Add the garlic and cook for about 30 seconds, just until fragrant.
- Add the fresh spinach in batches, turning it with tongs until wilted, about 2–3 minutes. If using frozen spinach, add it after the onion and garlic and cook for 2–3 minutes to drive off excess moisture. Transfer the spinach mixture to a plate and let it cool for 5 minutes. Once cool enough to handle, squeeze or press out as much liquid as possible, then chop it finely.
- In a bowl, mix the spinach and onion with the feta, cream cheese, black pepper, and nutmeg, if using. Taste and adjust the pepper if needed; feta is usually salty, so additional salt may not be necessary. The filling should hold together rather than look wet.
- Unfold the cold pastry on a lightly floured surface. If it is thicker than about ⅛ inch (3 mm), roll it gently to even it out. Cut it into 12 equal squares, roughly 3 inches (7.5 cm) wide. If the pastry becomes soft or sticky, chill it for 10 minutes before continuing.
- Put about 1 tablespoon of filling in the center of each square. Fold each square into a triangle, bringing one corner to the opposite corner. Press the edges firmly together, then crimp with a fork. Alternatively, fold all four corners toward the center and press them together for a square puff. Leave a little pastry border so the filling does not escape.
- Arrange the puffs on the lined baking sheet with a little space between them. Brush the tops lightly with beaten egg and water; avoid letting egg wash pool along the sealed edges, which can hinder the layers from rising. Sprinkle with sesame seeds, if desired. Cut a small vent in the top of each puff if using the square shape.
- Bake for 20–25 minutes, rotating the tray once if your oven browns unevenly, until the pastry is well risen and deep golden. Cool on the tray for 5 minutes before serving; the filling will be very hot straight from the oven.
Tips
- Dry spinach thoroughly. Excess water is the main reason puffs turn soggy or open during baking. Squeeze cooked spinach in a clean kitchen towel or press it firmly in a fine-mesh sieve.
- Keep pastry cold. If the dough softens while shaping, refrigerate the cut squares or assembled puffs for 10 minutes. Warm pastry can leak butter and bake up less flaky.
- Use frozen spinach when convenient. Thaw it completely, then squeeze it dry before measuring. Frozen spinach is more compact than fresh, so use the quantity listed rather than substituting cup for cup.
- Seal without overfilling. A heaped tablespoon is usually enough. Wipe any filling from the edges before pressing them together, and repair small gaps before baking.
Serving Suggestions
Serve the puffs warm as an appetizer, a tea-time snack, or part of a light lunch. They pair well with a crisp cucumber salad, tomato soup, or a platter of cut vegetables. For dipping, offer plain yogurt mixed with lemon juice and black pepper, or a simple tomato chutney. If serving a group, bake them shortly before guests arrive and let them cool briefly so the filling is comfortable to eat.
Variations
For a milder, creamier filling, replace half the feta with shredded mozzarella; the result will be less tangy and a little stretchier. For a sharper flavor, add 2 tablespoons (20 g) grated Parmesan. You can also stir in ¼ cup (35 g) chopped sun-dried tomatoes, but pat them dry first so they do not add excess oil.
To make the filling without dairy, omit the feta and cream cheese and use a firm, plant-based feta-style alternative. Its saltiness varies, so taste before adding extra seasoning. A pinch of chili flakes adds gentle heat, while chopped dill or parsley gives the filling a fresher herbal note. Keep additions modest so the pastry can still close securely.
Storage and Reheating
Let baked puffs cool, then refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator. Reheat on a baking sheet at 350°F (175°C) for 8–12 minutes, until hot throughout and crisp again; an air fryer at 325°F (165°C) usually takes 4–6 minutes. Microwaving works in a pinch but softens the pastry. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C); check the center of a puff with a food thermometer if you need to confirm it has reached that temperature.
To freeze, place unbaked assembled puffs on a tray until firm, then transfer them to a freezer-safe container for up to 2 months. Bake from frozen at 400°F (200°C), adding about 5–10 minutes and checking for a deep-golden finish. Do not leave baked puffs at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make spinach puffs ahead of time?
Yes. Assemble them up to a day ahead, cover the tray, and refrigerate. Brush with egg wash just before baking. You can also freeze them unbaked and bake from frozen as described above.
Why did my spinach puffs turn soggy?
The filling was probably too wet, or the puffs were packed too closely on the tray. Cook off moisture from fresh or thawed spinach, squeeze it thoroughly, and leave space around each puff so hot air can circulate.
Can I use frozen spinach instead of fresh?
Yes. Use 8 oz (225 g) chopped frozen spinach, thaw it completely, and squeeze it very dry before mixing it into the filling. There is no need to cook it as long as fresh spinach, but briefly warming it with the aromatics helps remove lingering moisture.
Do I need to thaw the puff pastry completely?
Thaw it enough to unfold without cracking, following the package instructions, but keep it cold. If it gets soft, return it to the refrigerator for 10 minutes before cutting and shaping.
How can I tell when the puffs are done?
Look for pastry that has risen and turned evenly deep golden, including on the bottom. If the tops brown quickly but the pastry still looks pale at the sides, continue baking for a few minutes and check again.
Can I make these without egg wash?
Yes. The egg wash adds shine and helps sesame seeds adhere, but it is not essential. Brush the tops with a little milk or plant milk instead, or leave them plain; the pastry may look less glossy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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