Description
Delicious and savory Spinach Puffs featuring a flaky puff pastry filled with a creamy mixture of spinach, feta, bacon, and cheeses, baked until golden and puffed. Perfect as a snack, appetizer, or party treat, these puffs are easy to prepare and serve warm or at room temperature.
Ingredients
Scale
Main Ingredients
- 4 slices thick-cut bacon, cooked and crumbled
- 8 ounces reduced-fat cream cheese (Neufchâtel), softened
- 2 large eggs, divided
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- 10 ounces frozen spinach, thawed and squeezed dry
- ½ cup crumbled feta cheese (about 2 ounces)
- ¼ cup finely grated Parmesan cheese (about 1 ounce)
- 2 sheets frozen puff pastry (9- or 10-inch), thawed overnight in the refrigerator
Instructions
- Preheat Oven and Prep: Preheat your oven to 400°F (200°C) and position the racks in the upper and lower thirds. Prepare 18 muffin cups by lining them with paper liners or greasing with nonstick spray. Cook the bacon until crisp and crumble it into small bits.
- Make Filling: In a bowl, soften the cream cheese by microwaving it in short bursts. Add 1 egg, garlic powder, black pepper, and dried oregano to the cream cheese and mix thoroughly. In another bowl, combine the thawed and well-drained spinach, crumbled feta, grated Parmesan, and crumbled bacon. Add the cream cheese mixture to this and stir until everything is well combined.
- Fill Pastry Cups: Roll out the thawed puff pastry sheets and cut each into 9 squares for a total of 18 squares. Line each muffin cup with a pastry square, pressing it into the bottom and letting the corners hang over the edges. Spoon the spinach mixture evenly into each lined cup.
- Fold and Bake: Gently bring the pastry corners together over the filling and press lightly at the center to seal. Beat the remaining egg to make an egg wash and brush it over the pastry corners to help them brown beautifully. Bake for 21 to 24 minutes, rotating the muffin tins halfway through, until the puffs are golden brown and puffed up.
- Cool and Serve: Allow the puffs to cool in the muffin tins for about 10 minutes before carefully removing them. Serve them warm or at room temperature as a delightful appetizer or snack.
Notes
- Make sure to squeeze out as much water as possible from the thawed spinach to prevent soggy puffs.
- Use paper liners for easy removal or grease the muffin tins well if not using liners.
- Bacon can be substituted with a vegetarian option or omitted for a vegetarian version.
- Ensure puff pastry is thoroughly thawed before rolling to avoid tearing.
- Leftovers can be reheated in the oven to maintain crispiness.
