Spinach Puff Pastry Cups with Feta

Spinach puff pastry cups are crisp, golden pastry shells filled with savory spinach, feta, and a little cream cheese. They make an easy party appetizer or light lunch, and the filling can be prepared while the pastry thaws.

Ingredients

1 sheet frozen puff pastry, about 10 oz (280 g), thawed according to package directions
10 oz (280 g) frozen chopped spinach
4 oz (115 g) cream cheese, softened
½ cup (75 g) crumbled feta cheese
1 large egg, divided
2 tablespoons (30 ml) milk
1 small garlic clove, finely grated or minced
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon (15 ml) water
1 teaspoon (5 ml) olive oil, for greasing the pan if needed

Instructions

Thaw the puff pastry in the refrigerator until pliable but still cold, following the package directions. Heat the oven to 400°F (200°C). Lightly grease a standard 12-cup muffin pan with olive oil, or use a nonstick pan. Keep the pastry chilled until you are ready to cut it.
Cook the frozen spinach according to its package directions, then let it cool enough to handle. Transfer it to a clean kitchen towel or several layers of paper towel and squeeze firmly over the sink until very little liquid comes out. This step is important: excess water can make the pastry soggy and loosen the filling.
In a medium bowl, mix the softened cream cheese, feta, garlic, black pepper, and nutmeg. Beat in the milk and about half of the egg; reserve the rest of the egg for brushing. Fold in the squeezed spinach until evenly combined. Taste the filling before adding salt, since feta can already be salty.
Unfold the cold pastry on a lightly floured surface. If it has creases, press them together gently. Cut it into 12 equal squares, roughly 3 inches (7.5 cm) each; a small amount of variation is fine. Fit one square into each muffin cup, pressing it gently against the base and sides while leaving the corners standing above the rim.
Divide the spinach mixture among the pastry cups, using about 1 tablespoon in each. Avoid packing them full; the filling should sit below the pastry edges. Whisk the reserved egg with 1 tablespoon (15 ml) water and lightly brush the exposed pastry corners. Discard any leftover egg wash that has contacted the raw pastry and filling.
Bake for 18–22 minutes, until the pastry is puffed and a deep golden brown and the filling is hot throughout. For egg-dish safety, the filling should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes; check the center of a cup with a food thermometer if you need to verify it. If the pastry browns before the filling is hot, loosely cover the pan with foil and bake a few minutes longer.
Let the cups stand in the pan for 5 minutes so the pastry firms and releases more easily. Loosen the edges carefully with a small blunt knife or offset spatula, then lift them out. Serve warm or at room temperature within 2 hours of baking.

Tips

Squeeze the spinach thoroughly. Frozen spinach holds a surprising amount of water. Once thawed and cooked, squeeze it in batches if necessary; damp spinach is the most common reason these cups turn soft underneath.
Keep the pastry cold. If it becomes sticky or floppy while you shape the cups, return it to the refrigerator for 10 minutes. Cold pastry is easier to handle and bakes into better-defined, flaky layers.
Adjust the cheese to taste. Feta adds a salty, tangy flavor. If substituting ricotta, use ½ cup (120 g) well-drained ricotta and add a small pinch of salt; the result will be milder and creamier.
Choose the right pan. A standard muffin pan makes sturdy cups. A mini muffin pan can work, but the pastry needs to be cut smaller and the baking time will be shorter, so check early rather than relying on the full-size timing.

Serving Suggestions

Serve the cups warm as a starter, buffet snack, or part of a brunch spread. They pair well with a crisp green salad, tomato and cucumber salad, or a bowl of vegetable soup for a light meal. For a party, arrange them on a platter with olives, sliced vegetables, and a lemony yogurt dip. A squeeze of lemon just before serving brightens the rich cheese and flaky pastry.

Variations

For a more pronounced Greek-inspired flavor, add 1 tablespoon (15 g) chopped fresh dill or parsley to the filling. Chopped sun-dried tomatoes, finely sliced green onions, or a pinch of red pepper flakes can also be folded in; keep additions modest so the cups do not become crowded or wet.

To make the filling without cream cheese, use ½ cup (120 g) well-drained ricotta in its place, adjusting salt to taste. For a different cheese profile, replace up to half the feta with grated Parmesan. You can use fresh spinach instead of frozen: wilt about 10 oz (280 g) chopped fresh leaves in a pan, cool, and squeeze dry before mixing. Avoid adding raw spinach directly, as it releases water during baking.

Storage and Reheating

Cool leftover cups promptly and 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 in the center; a microwave reheats them faster but softens the pastry. If reheating leftovers, bring them to 165°F (74°C), the USDA FSIS recommendation, and check with a food thermometer. Avoid leaving the cups at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

For best texture, freeze the baked cups in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months. Reheat from frozen at 350°F (175°C) until hot throughout, allowing extra time and checking the center. The pastry may be slightly less crisp after freezing.

Frequently Asked Questions

Can I make spinach puff pastry cups ahead?
Yes. Prepare the spinach filling up to 1 day ahead and keep it covered in the refrigerator. For the crispest pastry, assemble and bake the cups shortly before serving. You can also bake them earlier in the day and reheat in the oven before serving.

Can I use fresh spinach instead of frozen?
Yes. Wilt about 10 oz (280 g) of chopped fresh spinach in a skillet, cool it, and squeeze out as much liquid as possible. Fresh leaves shrink substantially as they cook, so squeezing and weighing the prepared spinach matters more than how full the pan looks at the start.

Why are my pastry cups soggy?
The spinach may not have been squeezed dry, or the pastry may have warmed too much before baking. Drain the spinach thoroughly, keep the pastry cold, and bake until the pastry is well browned rather than pale. A lightly greased metal muffin pan also helps the bases cook evenly.

Can I use store-bought puff pastry that is already rolled?
Yes. Use one sheet weighing about 10 oz (280 g), thawed as directed. If the sheet is a different size or thickness, cut 12 squares that fit your muffin cups and adjust the baking time slightly; visual cues and a hot filling are more reliable than the clock alone.

Can I make these without feta?
Yes. Replace the feta with the same amount of grated Parmesan for a sharper, less tangy filling, or use well-drained ricotta for a milder one. Ricotta has less salt than feta, so taste the mixture and season it accordingly.

Can I freeze unbaked cups?
For a more reliable result, freeze the baked cups rather than the assembled unbaked ones. Unbaked filling can release moisture as it thaws, which may affect the pastry. If you do freeze them assembled, bake from frozen and allow extra time, checking that the center reaches 160°F (71°C).

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).