Spinach Puffs

rows of spinach puff pastries on a serving board

My Spinach Puffs are easy to make and taste so good! Using frozen spinach and puff pastry, this is a simple recipe that's packed with flavor!

Course Appetizer

Cuisine American

Keyword puff pastry, puff pastry spinach, spinach puff pastry, spinach puffs

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 276kcal

Author Isabel Laessig

Equipment

1 Muffin tin
Cooking spray
brush for egg wash

Ingredients

3 sheets Puff Pastry thawed
16 ounces Frozen Spinach thawed
2 Tablespoons Butter
2 Tablespoons Shallot finely diced
1 clove Garlic finely diced
1 pinch Nutmeg
2 Tablespoons Flour
1.5 cups Heavy Cream or Whole Milk
½ cup White cheddar cheese shredded
¼ cup Parmesan shredded
Salt to taste
6 strips Cooked bacon divided
1 egg
1 Tablespoon Water

Instructions

Preheat oven to 400°F.
Squeeze out any excess liquid from thawed spinach until it is as dry as possible.
16 ounces Frozen Spinach
In a skillet over medium heat, melt butter, then add diced shallots and garlic and cook 2-3 minutes, until shallots become translucent.
2 Tablespoons Shallot, 1 clove Garlic, 2 Tablespoons Butter
Sprinkle flour into the skillet, whisking for 1-2 minutes until it lightly browns.
2 Tablespoons Flour
Add nutmeg, then slowly add heavy cream, whisking continuously, until the sauce begins to thicken, about 3-5 minutes.
1 pinch Nutmeg, 1.5 cups Heavy Cream
Stir in white cheddar cheese and Parmesan cheese.
½ cup White cheddar cheese, ¼ cup Parmesan
Dice cooked bacon strips and add to the cheese sauce, reserving 2 strips to top the pastries later. Stir until the cheese melts completely, then salt to taste.
6 strips Cooked bacon, Salt
Add spinach to the mixture and stir to combine.
16 ounces Frozen Spinach
Finally, remove from the heat and begin preparing your puff pastry. On a lightly floured surface, unfold the thawed puff pastry and roll each into a 12-inch square sheet.
3 sheets Puff Pastry
Cut each pastry sheet into 9 even squares. Place into greased muffin cups, pressing gently on the bottoms and up the sides, so the corners point up.
Fill each cup with 2 Tablespoons of the creamed spinach mixture.
Top with remaining chopped bacon.
6 strips Cooked bacon
In a small bowl, mix egg and water to create an egg wash. Brush the egg wash over the top of the puff pastry, then add to the oven.
1 egg, 1 Tablespoon Water
Bake 15-18 minutes, or until golden brown on top. Serve, and enjoy!

Notes

Use a pizza cutter to cut the puff pastry sheet into 9 squares quickly and easily.

Brush the puff pastry with egg wash to help it brown nicely. It will taste great without the wash, but it really helps them look beautiful.

You can make the process even easier by breaking it up into two parts. Make the creamed spinach filling a day ahead of time. Then, when you're ready to serve them, warm slightly before filling the puff pastries to bake fresh.

To make these a gluten free spinach puff pastry, use gluten free puff pastry sheets. Be warned, they fall apart easily! I recommend letting the puff pastry warm up to room temperature to prevent breakage.

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