Spinach Cheese Puffs

Spinach Cheese Puffs

Baked pastry puffs stuffed with a cream cheese, feta, bacon and spinach filling. They’re baked in a muffin pan like little packages where the pastry bakes up all flaky and tender with a delectable gift in the center.

These are great appetizers that you can put together ahead of time and bake off as needed. Or you can make them just because, like I did, and eat them for every meal and all the hours in between.

They can be served like a side or packed up for a picnic or potluck, although I think they’re best served warm.

Spinach Puffs

Spinach Bacon Cheese Puffs

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 9 puffs

Spinach Bacon Cheese Puffs

Baked pastry puffs stuffed with a cream cheese, feta, bacon and spinach filling.


4 ounces cream cheese, softened
1 large egg
1 tablespoon olive oil
1/2 teaspoon dried dill
2 packed cups chopped fresh spinach
3/4 cup crumbled feta
3 slices crispy cooked bacon, crumbled
coarse salt and fresh ground black pepper
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed and cut into 9 squares (cut them on a floured board with a paring knife)
1 tablespoon butter, melted


  1. Preheat oven to 400 degrees F. Grease 9 round or square cups in a muffin pan.
  2. Briefly microwave the cream cheese - about 20 seconds or longer if needed until it's soft and melted but not steaming hot. Mix the egg, oil and dill into it until well combined - the cream cheese may not be smooth and that's ok.
  3. In a separate bowl add the spinach, feta and bacon. Pour the cream cheese mixture over top, season it with salt and pepper (about 1/2 teaspoon salt and 1/8 teaspoon pepper) then use a fork to combine it together.
  4. Line the muffin pan with the pastry squares, stretching them out a little if needed, press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together.
  5. Lightly brush with the melted butter. Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.


Adapted from Bon Appetit

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.


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    • Reeni says

      Hi Kristie! I don’t recommend that – it might prevent the puff pastry from getting crispy. Soggy puff pastry is the pits. :-(

  1. Allison says

    I made these as a trial run before I served them for thanksgiving next week, and let me say that you must double or triple this! They are amazing!

  2. MonicaR says

    I have 2 questions. Could I make these ahead of time and freeze?
    Also could I make them in mini muffin tins? Do you think they would still come out okay? I need to make a lot of them and would like them to be more bit size.

  3. zerrin says

    These are so much like Turkish boreks! We love to combine feta with spinach. Yours look so good! I love the bundle shape. Can’t think of a better food on such a rainy day! I’Ve never thought of making these in a muffin pan. Thanks for the idea!

  4. Jerry says

    I tried the recipe this afternoon for a potluck party. I made 18 pastries and they were all gone within a few minutes. I just had to email the link to this recipe to several people who attended the party.

    I made two batches but had much more filling than I could use. I recommend making about 1 1/2 times the one recipe amount if you are making 18 pastries. Also, make sure to allow enough time for the frozen pastry to thaw…about 45 minutes at least.

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