Spinach and Cheese Puff Pastries
Flaky, golden puff pastry squares filled with creamy spinach, feta, mozzarella, and Parmesan, baked until bubbly and irresistible. The perfect elegant-yet-easy, vegetarian party bite that disappears in minutes.
Why You’ll Love This Recipe
These Spinach and Cheese Puff Pastries are pure party perfection: buttery, crispy layers meet a rich, garlicky spinach-cheese filling that tastes like pure comfort in every bite. They take 15 minutes to assemble with store-bought puff pastry, can be prepped hours ahead, and bake in just 20 minutes. Naturally vegetarian, loved by kids and adults, and the ultimate make-ahead finger food—freeze a batch and you’re always party-ready. One tray makes 24 pieces, yet you’ll still wish you made more—this is the appetizer everyone begs for the recipe!
Recipe Tips and Tricks
- Thaw puff pastry in fridge overnight—never microwave.
- Squeeze spinach bone-dry—watery filling is the enemy.
- Cut into squares before filling—easier than after.
- Egg wash = golden shine and sealed edges.
- Bake on parchment—no sticking, easy cleanup.
- Reheat at 350°F for 5–7 min—taste freshly baked.
- Make mini or large—both work perfectly.
Spinach and Cheese Puff Pastries
Crispy puff pastry filled with creamy spinach and cheese—elegant party favorite!
Ingredients
- ¼ tsp black pepper
- ¼ tsp nutmeg (optional)
- ½ cup grated Parmesan
- ½ tsp salt
- 1 cup crumbled feta
- 1 cup shredded mozzarella
- 1 egg + 1 tbsp water (egg wash)
- 1 small onion, finely diced
- 10 oz frozen spinach, thawed and squeezed very dry
- 2 cloves garlic, minced
- 2 sheets puff pastry, thawed
- 8 oz cream cheese, softened
Instructions
- Preheat oven: 400°F and line two baking sheets with parchment—golden bites incoming!
- Sauté aromatics: Cook onion and garlic until soft—smells amazing!
- Mix filling: Combine spinach, cream cheese, feta, mozzarella, Parmesan, sautéed onion/garlic, salt, pepper, nutmeg.
- Roll pastry: Unfold sheets, roll slightly thinner—more pieces!
- Cut squares: Slice each sheet into 12 equal squares (6×6 grid).
- Fill generously: Spoon 1–2 tbsp filling in center of each square.
- Fold pretty: Bring opposite corners together, pinch edges—little packets!
- Egg wash: Brush tops with egg wash—shiny and golden.
- Bake crispy: 20–22 minutes until puffed and deep golden.
- Serve warm: Cool 5 minutes, then watch them vanish!
Notes
- Squeezing spinach dry is non-negotiable—use a towel!
- Make a month ahead and freeze unbaked—party savior.
- Leftovers? Reheat and serve with soup or salad.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 148Total Fat 8gSaturated Fat 5gUnsaturated Fat 4gCholesterol 33mgSodium 304mgCarbohydrates 5gFiber 1gSugar 1gProtein 7g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Puff pastry: Store-bought (Pepperidge Farm) for flaky perfection.
- Frozen spinach: Thawed and squeezed dry—foolproof.
- Feta + mozzarella + Parmesan: Creamy, tangy, melty trio.
- Cream cheese: Binds and adds richness.
- Garlic & onion: Flavor backbone.
Variations and Substitutions
- Spanakopita style: Add dill + lemon zest
- Bacon & cheddar version
- Mushroom & gruyère for earthy twist
- Artichoke & Parmesan (spinach artichoke dip vibes)
- Vegan: Dairy-free cheeses + vegan puff pastry
- Pesto swirl: Add a teaspoon of pesto
- Mini triangles or pinwheels
- Gluten-free puff pastry
Storage Options
- Assemble unbaked up to 24 hours ahead
- Freeze unbaked up to 3 months—bake from frozen +5 min
- Reheat baked: 350°F for 7–10 min
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