Description
These flavorful Spinach Puffs combine creamy cheeses, crispy bacon, and tender spinach wrapped in flaky puff pastry. Perfect as a savory appetizer or snack, they bake to golden perfection and offer a delightful blend of textures and tastes in every bite.
Ingredients
Scale
Filling
- 4 slices thick-cut bacon, cooked and crumbled
- 8 ounces reduced-fat cream cheese (Neufchâtel), softened
- 1 large egg
- 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)
Pastry and Finish
- 2 sheets frozen puff pastry (9- or 10-inch), thawed overnight in the refrigerator
- 1 large egg (for egg wash, beaten)
Instructions
- Preheat Oven and Prepare Muffin Cups: Preheat your oven to 400°F (200°C), arranging racks in the upper and lower thirds. Line 18 muffin cups with paper liners or grease them with nonstick spray. Cook the bacon until crisp and crumble it finely.
- Make the Filling: Microwave the reduced-fat cream cheese in short bursts until softened. In a bowl, mix the softened cream cheese with one egg, garlic powder, black pepper, and dried oregano. In a separate bowl, combine the thawed, squeezed-dry spinach, crumbled feta, grated Parmesan, and crumbled bacon. Add the cream cheese mixture to the spinach mixture and stir thoroughly until well blended.
- Prepare Puff Pastry Cups: Roll out the thawed puff pastry sheets and cut each sheet into nine equal squares, totaling eighteen squares. Line each muffin cup with a pastry square, pressing the dough into the bottom and letting the corners hang over the edges.
- Fill Pastry Cups: Spoon the prepared spinach mixture evenly into each pastry-lined muffin cup, filling them generously.
- Fold Pastry and Apply Egg Wash: Bring the overhanging corners of the puff pastry together over the filling, pressing lightly in the center to seal. Brush the tops with the beaten remaining egg to create a shiny, golden finish after baking.
- Bake: Bake the filled pastry cups in the preheated oven for 21 to 24 minutes, switching the rack positions halfway through baking to promote even browning. Bake until the pastry is puffed and golden brown.
- Cool and Serve: Remove the spinach puffs from the oven and allow them to cool in the muffin tins for about 10 minutes. Carefully remove the puffs and serve warm or at room temperature.
Notes
- Ensure the frozen spinach is well squeezed to remove excess moisture, preventing soggy pastry.
- Crisping the bacon before adding enhances texture and flavor.
- Use chilled puff pastry for easier handling and better puff during baking.
- These puffs can be made a few hours ahead and reheated gently for serving.
- For a vegetarian version, omit the bacon and add extra cheese or nuts for texture.
