Ham and Cheese Spinach Puffs That Bake Up Flaky

Ham and cheese spinach puffs are savory, flaky pastry bites filled with chopped ham, spinach, and melted cheese. Made with store-bought puff pastry, they work as a party appetizer, brunch snack, or simple lunch, and a few minutes of cooling helps the cheesy filling set before serving.

Ingredients

1 sheet frozen puff pastry, about 17.3 oz (490 g), thawed according to package directions
1 packed cup chopped fresh baby spinach (30 g), or ½ cup (75 g) thawed frozen spinach, squeezed dry
1 cup finely diced cooked ham (140 g)
¾ cup shredded sharp cheddar cheese (85 g)
2 tablespoons cream cheese (30 g), softened
1 tablespoon finely chopped green onion (6 g)
½ teaspoon Dijon mustard (2.5 ml)
¼ teaspoon garlic powder (1 g)
⅛ teaspoon black pepper (0.3 g)
1 large egg (about 50 g), beaten with 1 teaspoon water (5 ml), for egg wash
1 tablespoon all-purpose flour (8 g), for dusting the work surface as needed

Instructions

Thaw the puff pastry in the refrigerator until pliable but still cold, following its package directions; this usually takes several hours and is best done ahead. Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. If using frozen spinach, thaw it completely and squeeze it firmly in a clean towel to remove excess water. Chop fresh spinach into small pieces.
In a medium bowl, mix the ham, spinach, cheddar, cream cheese, green onion, Dijon, garlic powder, and black pepper until evenly combined. Keep the filling relatively dry: wet spinach or large pieces of ham can make the pastry soggy or difficult to seal.
Lightly flour the work surface if the pastry sticks. Unfold the cold pastry sheet and gently roll it into an approximately 10-by-10-inch (25-by-25-cm) square, without pressing it thin. Cut it into 16 equal squares, each about 2½ inches (6 cm) wide. If the pastry becomes soft or greasy, chill it for 10 minutes before filling.
Spoon about 1 heaped tablespoon of filling (roughly 20 g) into the center of each square. Avoid overfilling. Brush two adjoining edges lightly with egg wash, fold each square diagonally to form a triangle, and press the edges closed. Crimp the edges with a fork, then place the puffs on the prepared sheet with space between them. Arrange them seam-side up if possible so the filling is less likely to escape.
Brush the tops with egg wash. Use a small sharp knife to cut one short steam vent in each puff, taking care not to cut through to the filling. Bake for 18–22 minutes, rotating the sheet once if your oven browns unevenly, until the pastry is puffed and deeply golden. Check a center puff with an instant-read food thermometer: because the filling contains egg wash and cheese, its center should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. If needed, bake a few minutes longer and check again.
Cool the puffs on the baking sheet for 5 minutes, then transfer them to a rack. Serve warm; the filling will be hot just after baking, so allow a little time before biting into one.

Tips

Keep pastry cold. Cold pastry puffs more reliably and is easier to seal. If it softens while you work, pause and refrigerate it briefly rather than adding lots of flour.
Dry the spinach well. Excess moisture can leave damp pastry and cause seams to open. Frozen spinach is convenient, but squeeze it very thoroughly; fresh spinach can also be cooked briefly and cooled before using.
Seal without stretching. Keep filling away from the edges, press out trapped air, and crimp firmly. A little leakage is harmless, but overfilling is the most common cause of open puffs.
Use cooked ham. Diced deli or leftover cooked ham is suitable. If using leftover ham, keep it refrigerated until assembly and follow the storage times below.

Serving Suggestions

Serve the puffs warm as an appetizer with Dijon mustard, honey mustard, or a mild tomato chutney for dipping. For brunch or lunch, pair them with a green salad, sliced fruit, or a bowl of vegetable soup. They are rich and savory, so fresh, crisp sides make a pleasant contrast. For a buffet, offer them on a platter after their brief cooling period rather than leaving them out for an extended time.

Variations

Swap cheddar for Gruyère, Swiss, or Monterey Jack; choose a cheese that melts well and expect the flavor to change accordingly. For a milder filling, use mozzarella with a little Parmesan. Replace the ham with an equal amount of cooked, crumbled bacon or cooked chicken, chopped small; keep any replacement meat fully cooked before filling. For a meat-free version, omit the ham and add ¾ cup (100 g) sautéed mushrooms, cooled and drained. You can also add a pinch of nutmeg or smoked paprika, but avoid extra wet ingredients that could soften the pastry.

Storage and Reheating

Let leftovers cool briefly, 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 about 8–12 minutes, until hot throughout; leftovers should reach 165°F (74°C) when checked with a food thermometer. The oven restores the crisp pastry better than a microwave, which tends to soften it. Freeze baked puffs in a sealed freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat as above. Do not leave cooked puffs at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make ham and cheese spinach puffs ahead?
Yes. Assemble them, cover the tray, and refrigerate for up to 1 day before baking. Brush with egg wash and cut the steam vents just before they go into the oven. If the pastry has softened, chill the tray for 10–15 minutes first; baking may take a few extra minutes.

Can I use frozen spinach?
Yes. Thaw it fully, then squeeze out as much water as possible before measuring and mixing. Use ½ cup (75 g) well-drained spinach in place of the fresh spinach. If it is still wet, the filling can make the pastry soggy.

Why did my puffs open or leak?
Common causes are overfilling, wet filling, warm pastry, or edges that were not pressed together firmly. Use about 1 heaped tablespoon per square, leave a clean border, seal with egg wash, and crimp the seam. A small amount of cheese escaping does not affect safety or flavor.

Can I freeze the puffs before baking?
Yes. Freeze the shaped, unbaked 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 several minutes to the bake time, and check that the center reaches 160°F (71°C). For even browning, apply egg wash just before baking.

Can I use a different cheese or meat?
Yes. Gruyère, Swiss, or Monterey Jack can replace cheddar. Use cooked bacon or cooked chicken instead of ham, cut into small pieces and kept fairly dry. Avoid raw meat, since this short bake is designed for a cooked filling rather than cooking raw meat safely.

How do I know when they are done?
The pastry should be well risen and golden, and the filling should be hot. Since this recipe includes egg wash and an egg-containing filling mixture, check a center puff with a food thermometer and make sure it reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).