I still remember the first time I made this Cream Cheese Spinach Puffs Recipe — the smell of buttery pastry and savory filling filled my kitchen and had me sneaking bites before guests even arrived! As soon as they came out of the oven, golden and puffed, I knew this recipe was a keeper. These little pastries are crispy on the outside and rich and creamy inside.
Whether I’m hosting a party or craving a quick snack, they never disappoint. Trust me, once you try them, you’ll want to make them again and again! You can also enjoy similar flavors in a Smoked Paprika Chicken Recipe for a savory main dish that complements these puffs.
Ingredients Section
Here’s everything you’ll need to make these irresistible Cream Cheese Spinach Puffs. Each ingredient adds flavor and texture — don’t skip the fresh spinach for best results. You might also pair them with a delicate entrée like Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata Recipe for an elegant meal.
- Puff pastry sheets — the flaky, buttery base for these puffs; keep them cold so they rise beautifully in the oven.
- 6 oz cream cheese, softened — adds a creamy, rich center; room temperature makes it easier to mix.
- 1 cup chopped and cooked spinach — fresh is best because it has more flavor and less water than frozen.
- 1 garlic clove, minced — garlic brings a savory aroma and depth.
- ¼ cup grated Parmesan cheese — sharp and salty, it boosts flavor in every bite.
- Salt and pepper, to taste — season to enhance the overall flavor.
- 1 egg, beaten (for egg wash) — brushing this gives your puffs a shiny, golden finish.
Note: Serves about 16 puffs.
Variations
Want to mix things up? Here are some tasty alternatives to make this recipe your own!
- Swap Parmesan for mozzarella or feta for a different cheesy twist.
- Make it dairy‑free by using vegan cream cheese and a plant‑based egg wash substitute.
- Add herbs like dill or thyme to lift the savory flavor.
- For extra richness, mix in sautéed mushrooms or sun‑dried tomatoes.
Cooking Time
Crunchy outside, creamy inside — and quick to make!
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You Need
Here’s what I used to make these delicious spinach puffs:
- Baking sheet — for baking the puff pastries evenly.
- Parchment paper — keeps the puffs from sticking and makes cleanup easy.
- Mixing bowl — to combine the creamy filling.
- Pastry brush — to apply egg wash for that glossy, golden look.
- Fork — to seal the pastry edges so filling doesn’t leak.
How to Make Cream Cheese Spinach Puffs Recipe?
Prepare the Filling
Once I sauté the garlic and wilt the spinach, I mix them with softened cream cheese and Parmesan until everything is smooth. This rich mixture becomes the heart of each puff, melding savory garlic with creamy cheese and earthy greens.
Cut and Fill the Pastry
Next, I roll out my cold puff pastry on a lightly floured surface and cut it into squares about 3×3 inches. I spoon a generous mound of the creamy spinach mix into the center of each square, making sure not to overfill — this helps them bake without leaking.
Shape and Seal
I fold each pastry square into a triangle or pinch the corners to seal. Then I press the edges with a fork to lock in the filling and achieve that classic puff shape that looks impressive but is so simple to make.
Brush and Bake
Brushing each puff with beaten egg gives them a brilliant golden color when baked. I arrange them on a lined baking sheet and bake at 400°F until they’re puffed and golden — usually about 20 minutes.
Additional Tips for Making this Recipe Better
After making these dozens of times, here’s what worked best for me:
- Always drain spinach well — extra moisture makes pastries soggy.
- Keep the puff pastry cold until just before baking for maximum flakiness.
- Don’t overfill — a heaping spoon can burst open while baking.
- Serve them fresh from the oven for the crispiest texture.
- I sometimes add a pinch of nutmeg to deepen the savory notes.
How to Serve Cream Cheese Spinach Puffs Recipe?
These puffs are gorgeous on a platter! I like to sprinkle fresh chopped herbs on top and serve with a side of tangy yogurt dip or a light lemon aioli for extra brightness. Pair them with a crisp salad for lunch or alongside soup for a cozy dinner.
Nutritional Information
A general idea of what’s in each savory bite:
- Calories: ~150 per puff (approx.)
- Protein: ~4g per serving
- Carbohydrates: ~12g per serving
- Fat: ~10g per serving
Make Ahead and Storage
Refrigerating:
You can prepare and fill the puffs, cover them, and keep in the fridge for a day before baking. This makes party prep stress‑free.
Freezing:
These freeze beautifully both before and after baking. Just freeze them flat on a tray, then transfer to a bag. Bake straight from frozen, adding a few extra minutes.
Reheating:
Warm leftovers in a 350°F oven for 5–7 minutes to restore that crisp outer layer. Avoid the microwave — it softens the pastry.
Why You’ll Love This Recipe?
Here’s what makes these puffs a winner every time:
- Easy to make: Minimal prep and simple steps make cooking fun, not work.
- Versatile: Works as an appetizer, snack, or light meal.
- Customizable: Add herbs, cheese types, or extras to match your taste.
- Crowd‑pleaser: Flaky pastry and creamy filling impress every guest.
- Freezer‑friendly: Perfect for making ahead and serving with ease.
There you have it — a flavorful, easy, and elegant appetizer that’s sure to become a favorite in your recipe collection. Enjoy every flaky, creamy bite!
Cream Cheese Spinach Puffs Recipe
Ingredients
Method
- Once I sauté the garlic and wilt the spinach, I mix them with softened cream cheese and Parmesan until everything is smooth. This rich mixture becomes the heart of each puff, melding savory garlic with creamy cheese and earthy greens.
- Next, I roll out my cold puff pastry on a lightly floured surface and cut it into squares about 3×3 inches. I spoon a generous mound of the creamy spinach mix into the center of each square, making sure not to overfill — this helps them bake without leaking.
- I fold each pastry square into a triangle or pinch the corners to seal. Then I press the edges with a fork to lock in the filling and achieve that classic puff shape that looks impressive but is so simple to make.
- Brushing each puff with beaten egg gives them a brilliant golden color when baked. I arrange them on a lined baking sheet and bake at 400°F until they’re puffed and golden — usually about 20 minutes.
Notes
- Always drain spinach well — extra moisture makes pastries soggy.
- Keep the puff pastry cold until just before baking for maximum flakiness.
- Don’t overfill — a heaping spoon can burst open while baking.
- Serve them fresh from the oven for the crispiest texture.
- I sometimes add a pinch of nutmeg to deepen the savory notes.