Quick and easy one pan spinach puffs, homemade with simple ingredients in 30 minutes. Flaky puff pastry is filled with cream cheese, mozzarella, frozen spinach, garlic and Italian herbs.
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These savory puffs are the best appetizer ever! They are loaded with a creamy mixture of cheese, spinach and seasonings. If you love puff pastry as much as I do, then this Chicken Puff Pastry and these Cranberry Brie Bites will also be a hit in your house.
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Key ingredients
- Puff pastry- It needs to be thawed before you are ready to use in this recipe.
- Cheese- Use both, cream cheese and shredded mozzarella cheese.
- Herbs and spices- I like to use a combination of salt, pepper, garlic powder, Italian seasoning.
- Spinach- Use frozen. Thaw and drain excess liquid.
Variations
- Try other cheeses- Such as ricotta or feta.
- Make rolls or other shapes- Such as triangles, half-circles, or whole circles.
- Make one big puff pastry- Instead of creating individual bites. Then, prior to serving, slice this large pastry. I have done this at dinner parties before and my guests loved the idea!
- Add bacon in the cheese mixture- It should already be cooked and crumbled.
- Add a layer of caramelized onions- For a savory sweet flavor addition.
- Consider adding other vegetables- Such as kale or artichokes.
- Add meat- Such as Instant Pot Shredded Chicken or leftover Creamy Lemon Garlic Chicken (One Pot)
- Add pine nuts- For a subtle crunch and texture change.
- Add other herbs/seasoning- Such as Greek seasoning or fresh chives and dill.
How to make easy one pan spinach puffs with puff pastry?
- Unroll puff pastry- Cut square pieces.
- Prepare spinach mixture- And fill one square.
- Add second square piece- On top of the filling.
- Seal- By pressing the sides tightly.
- Bake- Until golden brown.
What to serve with this?
- You can enjoy it on its own but it can also be served along with dips such as: Easy Hummus (One Bowl), Baba Ganoush (One Bowl), or Roasted Red Pepper Hummus (One Bowl). You can also serve alongside ranch sauce or sweet chili sauce or just plain ketchup.
- It would also be a nice side dish with soup like Curried Butternut Squash Soup (One Pot), Carrot Ginger Soup (One Pot), or Sweet Potato Soup (One Pot).
- Stews, pot roasts and chilis are another nice accompaniment because they have a lot of liquid or broth that can be absorbed into the puffs. Try this Easy Beef Stew or this Easy Chili.
Tips and techniques
- How many squares do I cut in total? There should be 18 (3x3inch) squares total. This means 9 squares per sheet of pastry puff.
- Make sure the edges are pressed together tightly- Because this prevents the filling and cheese from oozing out from the sides during baking.
- Do I thaw the puff pastry before cutting it? Yes, make sure to thaw it or else it would be rock solid and you can't cut it and it will break if you try to put force.
- Can I use fresh spinach in the puffs? No, I recommend using frozen spinach that has been thawed, and the excess water removed. This yields the best results. Fresh spinach will release too much water in the pastry and make it soggy.
- Line baking trays with parchment paper- Because this prevents sticking and burning. Also, don't use wax paper because that can catch fire in the oven.
- Don't over-fill- Because the filling can leak out during baking and make a mess.
Recipe FAQs
They are typically done when they become golden brown on top and firm along the edges and they also rise and become "puffy."
If you leave uncooked puff pastry out too long before using it, the dough will become soggy because the butter will melt. Simply chill it in the fridge till it is the right consistency again. Another reason could be they were baked too close together and didn't get a chance to evenly bake and air out. Furthermore, another reason is that the filling was heavily water-based and that excess liquid got absorbed into the pastry.
No, that is not necessary. This releases all the steam and will cause the pastry to become flat. For this recipe, you want a puffy flaky crust.
Storage
- Refrigerate- These taste best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days.
- Freeze- Once baked, these puffs cannot be frozen because they will become soggy upon thawing.
- Reheat- In the microwave but they won't be as crispy any more. Reheating in a toaster oven or air fryer typically gives better results, in my experience.
- Make ahead- These can be assembled 1 day in advance and stored in a sealed container in the fridge. Bake about 20-30 minutes before serving.
More one pot appetizers
- Baked Buffalo Cauliflower Wings (One Pan)
- Caprese Skewers (One Pan)
- Easy Pigs In A Blanket (One Pan)
- Buffalo Chicken Dip Recipe (One Pot)
- Mini Cheese Balls (One Bowl)
Recipe
Easy One Pan Spinach Puffs (With Puff Pastry)
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Ingredients
- 1 package Puff pastry 2 sheets, Thawed
- 1.5 cups Cream cheese Full fat
- ½ cup Mozzarella cheese Shredded
- ¾ cup Spinach Frozen, Thawed and drained of excess water
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- Salt To taste
- Pepper To taste
Instructions
- Unroll the two puff pastry sheets and cut out 9 square pieces (Dimensions: 3×3) on each sheet.
- In a large mixing bowl or Ziploc bag, add cream cheese, mozzarella cheese, spinach, garlic powder, Italian seasoning, salt, pepper and mix until smooth.Â
- Scoop out a tablespoon of the mixture on one square piece.
- Place another square piece of puff pastry on top and press the edges until the two pieces stick together. You can also seal the edges with water or whisked eggs.
- Place these puffs on a baking tray and bake at 400 degrees F for 15-20 minutes or until they are golden brown on top and firm along the edges. Enjoy!
Notes
- Make sure the edges are pressed together tightly so that the filling doesn't ooze out during baking.Â
- You need to thaw the frozen puff pastry before using it or else it will be rock solid.Â
- You must use frozen spinach instead of fresh spinach in this recipe. Be sure to thaw it first and then drain excess liquid to prevent soggy pastry.Â
- Line baking tray with parchment paper to prevent sticking and for easy cleanup.Â
- Read additional tips and variations above.Â
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days. They can be reheated in the microwave or oven but won't be as crispy any more.Â
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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