When it comes to appetizers or snack ideas, few things are as satisfying and versatile as spinach puffs. They have a great balance of textures and flavors, are easy to prepare, and look impressive on a plate. Whether you’re hosting a small get-together, attending a potluck, or simply looking for a flavorful bite at home, spinach puffs are a great choice.
This blog post will guide you through making spinach puffs, step by step, while also offering tips on handling ingredients and preparing the perfect puff pastry. While the recipe is straightforward, a few key details can make all the difference, and we’ll break them down here.
Ingredients Breakdown
Before we dive into the recipe, let’s take a quick look at the ingredients:
- Frozen chopped spinach: The base of our filling, frozen spinach is a convenient option that works well here. Make sure to thaw it thoroughly and squeeze out all the water. Excess moisture can lead to soggy puffs, so getting the spinach as dry as possible is key.
- Feta cheese: This adds a salty, tangy flavor that complements the spinach perfectly. Feta’s crumbly texture also works well to create a cohesive filling.
- Minced onion: Onion adds flavor and a bit of sweetness to the filling. Minced onion spreads throughout the spinach mixture, ensuring you get a hint of onion in every bite without it being overpowering.
- Olive oil: Used to cook the onions and garlic slightly, olive oil adds richness and helps bring out the flavor of the onions and garlic.
- Dill: Fresh or dried, dill gives the puffs a bit of brightness. Its subtle flavor pairs well with the other ingredients and gives the filling a distinct Mediterranean touch.
- Garlic: A little minced garlic goes a long way in building up the savory flavor of the filling.
- Kosher salt and freshly ground black pepper: Season to taste. Salt helps balance the flavors, while pepper adds a slight kick.
- Eggs: One egg is mixed into the filling to help bind it, while the other is used as an egg wash to give the pastry its golden sheen.
- Puff pastry: Store-bought puff pastry is a lifesaver for this recipe. It puffs up beautifully when baked and adds a light, buttery texture that’s hard to beat. Make sure it’s chilled but not frozen solid when you work with it, as this helps it handle better.
Now that we’ve covered the ingredients, let’s move on to how to assemble and bake these delicious spinach puffs.
Step-by-Step Recipe Instructions
1. Prepare the Spinach Filling
The first step is to thaw and dry the spinach. Since frozen spinach holds a lot of water, you’ll want to squeeze out as much moisture as possible. If the spinach is too wet, the filling will be soggy, and the puff pastry won’t bake as nicely. After squeezing, you should end up with around 2/3 cup of well-drained spinach.
Next, cook the minced onion and garlic in olive oil. Heat the oil in a small pan, add the onion, and cook until it’s soft and translucent. Add the garlic for just a minute more to release its flavor, being careful not to burn it. Then, combine the cooked onion and garlic with the spinach in a medium bowl. Add the crumbled feta and dill, and season the mixture with salt and pepper to taste.
In a small bowl, beat one of the eggs, and fold it into the spinach mixture. This helps bind the ingredients together, so the filling holds its shape inside the puff pastry.
2. Working with Puff Pastry
Puff pastry is the key to making spinach puffs light and flaky. You’ll need one sheet from a 17.3-ounce package of frozen puff pastry, thawed and rolled out into a 12-inch square. When working with puff pastry, make sure it’s cold but not frozen—this makes it easier to handle and shape without it becoming too soft.
Cut the pastry into three equal strips, and reserve one strip for another use. Cut each remaining strip into three squares, giving you six squares in total. These squares will form the base of your spinach puffs.
3. Assemble the Spinach Puffs
Preheat your oven to 400°F. Next, take out a muffin tin and place a square of puff pastry into each muffin cup. Gently press the pastry into the bottom and up the sides, leaving the corners pointing up.
Divide the spinach filling evenly among the six pastry cups, placing a scoop of filling into the center of each one. Once the filling is in, fold the corners of the pastry over the top of the filling. Press the corners together so they meet in the center, covering the filling but allowing a little of it to peek through.
4. Egg Wash and Bake
In a small bowl, beat the remaining egg to use as an egg wash. Brush the tops of the puff pastry with the egg wash. This will give the pastry a beautiful golden color and a shiny finish once it bakes.
Place the muffin tin in the oven and bake for about 25 minutes. The puff pastry should be golden brown and puffed up, with the filling hot and bubbly inside. Once the puffs are done, transfer them to a wire rack and let them cool in the pan for about 10 minutes. After that, you can carefully run a paring knife around the edges of each puff to loosen them before turning them out onto the rack.
Allow the puffs to cool slightly before serving. They’re best enjoyed warm, though they can also be eaten at room temperature if needed.
Tips for Making the Perfect Spinach Puffs
- Thawing and drying the spinach: This is a crucial step. If you leave too much moisture in the spinach, your puffs may turn out soggy instead of crispy. After thawing the spinach, squeeze it out thoroughly using your hands or pressing it with paper towels.
- Using puff pastry: Keep the puff pastry chilled until you’re ready to work with it. If it gets too warm, it can be hard to handle and won’t puff up as well. If it becomes too soft, you can pop it in the fridge for a few minutes to firm it up again before cutting and assembling.
- Egg wash: Brushing the tops of the pastry with an egg wash adds both color and shine. If you skip this step, your puffs will still taste great, but they won’t have the same golden finish.
- Make-ahead option: You can prepare the spinach filling ahead of time and store it in the refrigerator until you’re ready to assemble the puffs. Just be sure to re-mix it before using, as some of the moisture may separate.
Serving Ideas
Spinach puffs are incredibly versatile and can be served in a variety of ways:
- Appetizer: These make a great appetizer for parties and gatherings. Their small size and individual portions make them easy to serve, and they’re delicious warm or at room temperature.
- Snack: Need a quick snack for yourself or your family? These puffs fit the bill. They can be made in advance and reheated when you need a quick bite.
- Light meal: Pair these spinach puffs with a simple side salad or soup for a light lunch or dinner. The richness of the puff pastry and the savory filling go well with fresh greens or a bowl of broth.
Storing and Reheating
If you have leftovers, spinach puffs can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a 350°F oven for about 10 minutes, or until warmed through and the pastry is crispy again.
For longer storage, you can freeze the puffs after baking. Let them cool completely, then place them in a freezer-safe bag or container. When you’re ready to eat them, bake the frozen puffs in a 375°F oven for about 15-20 minutes.
Spinach Puffs
Spinach puffs are a simple yet impressive dish that works for any occasion. With just a few basic ingredients, you can create a delicious and satisfying appetizer, snack, or light meal. The flaky puff pastry and flavorful spinach filling make these puffs a crowd-pleaser that’s easy to prepare. Plus, with the option to make them ahead and freeze them for later, they’re a convenient go-to recipe for busy days.
Happy baking!
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Spinach Puffs – An Impressive Yet Simple Appetizer Recipe
Feta and Spinach Stuffed Puff Pastry Delights
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 10-ounce package frozen chopped spinach, thawed
- 1/2 cup crumbled feta
- 1/4 cup minced onion
- 1 tablespoon olive oil
- 1 teaspoon chopped dill
- 1 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled
Instructions
- Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach).
- Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.
- Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center.
- Preheat oven to 400°. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen).
- Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: appetizer
