Crispy, golden, and packed with savory flavor, these Spinach Puff Pastry Bites are the kind of appetizer that disappears fast. Flaky puff pastry wraps around a creamy spinach and feta filling, baking up into irresistible little parcels with crisp edges and a soft, flavorful center. They feel fancy enough for entertaining but are simple enough to make for casual gatherings or even a cozy night in.
Spinach puff pastry bites are a go to appetizer because they strike the perfect balance between comfort food and crowd pleasing finger food. The filling is made with sautéed spinach, onion, garlic, fresh parsley, feta, and parmesan, giving each bite plenty of flavor without feeling heavy. Baking them in a muffin pan helps the pastry puff up beautifully while keeping the filling neatly tucked inside.
This spinach puff recipe was inspired by classic spinach pastries and spanakopita style flavors, but with a quicker, more approachable method thanks to store bought puff pastry. Serve these spinach puffs warm or at room temperature for parties, holidays, brunch spreads, or game day snacks. They are easy to prep ahead and always get rave reviews.
Why You'll Love This Recipe
- Perfect party appetizer. These bite sized spinach puffs are easy to grab, easy to serve, and perfect for entertaining.
- Flaky and flavorful. Puff pastry bakes up crisp and golden while the spinach filling stays creamy and savory.
- Make ahead friendly. You can prep the filling and assemble the puffs in advance, then bake when ready.
- Versatile and customizable. Swap cheeses, add herbs, or adjust seasonings to suit your taste.
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Ingredients and Substitutions
To make these delicious Spinach Puff Pastry Bites, you will need the following ingredients (see recipe card below for quantities):
- butter - Used to sauté the onion and garlic. Olive oil works as a substitute.
- onion and garlic - Create a savory base. Shallots can be used instead of onion.
- spinach - Be sure the frozen chopped spinach is fully thawed and well drained to avoid soggy pastry. Fresh spinach also works but must be cooked down. You will need about 10 ounces. Cook it down in the pan until wilted, then let it cool and squeeze out all excess liquid before using. This step is essential to prevent soggy puff pastry.
- fresh parsley - Dill or chives are good alternatives.
- feta cheese - Feta is classic and adds tangy flavor, but ricotta, goat cheese, or a mix of mozzarella and parmesan also work well. Just be mindful of moisture content, especially with ricotta, which should be well drained.
- parmesan cheese - Adds nuttiness and depth. Pecorino Romano also works.
- eggs - One binds the filling, and one is used for the egg wash.
- salt and black pepper. -Season to taste, especially since feta is salty.
- puff pastry - Store bought puff pastry makes this recipe quick and easy. Keep it cold until ready to use.
Equipment
You will also need measuring cups and spoons, a large saucepan, a mixing bowl, a sharp knife, a rolling pin if needed, a 12-cup muffin pan, parchment paper or cooking spray, a pastry brush or silicone brush, and a silicone spatula or small knife for removing the baked puffs.
Instructions
- Drain the spinach. Thaw the spinach completely, then squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
- Sauté the vegetables. Heat butter in a large saucepan over medium-high heat until bubbly. Add onion, garlic, and spinach. Sauté until most of the moisture evaporates, about 3-5 minutes. Set aside to cool for 5 minutes.
- Mix the filling. In a large bowl, combine the spinach mixture, parsley, feta, parmesan, one egg, salt, and pepper. Stir until evenly combined. Chill in the fridge for 10 minutes.
- Cut the puff pastry. Place puff pastry on a clean and lightly floured surface. Cut the 10x15-inch sheet into 12 equal rectangles (about 3 by 4 inches each). You will need dto make 3 vertical cuts and 2 horizontal cuts.
- Assemble the puffs. Grease a 12-cup muffin pan generously with cooking spray or butter. Press the pastry rectangles into the bottom of the muffin cups (one rectangle per cup). Spoon about 2 tablespoons of filling into the center of each.
- Fold and seal. Fold the four corners toward the center (over the top of the spinach mixture) and pinch lightly together, leaving some filling visible.
- Apply the egg wash. Beat the remaining egg in a small bowl with a fork. Brush the egg wash evenly on top of each sealed puff.
- Bake. Bake in a 375°F preheated oven for 25-30 minutes until puffed and golden brown. Cool for 5 minutes.
- Remove and serve. Loosen each puff with a silicone spatula or knife and remove carefully. Serve warm or at room temperature.
Expert Tip: Drain the Spinach Thoroughly
Excess moisture is the biggest reason puff pastry turns soggy. After thawing the spinach, squeeze it firmly in a kitchen towel or paper towels until no liquid remains. This step makes a huge difference in keeping the pastry crisp and flaky.
More Tips and Tricks
- Cool the filling slightly. Let the spinach mixture cool before adding the egg so it does not scramble.
- Keep the pastry cold. Cold puff pastry puffs better in the oven. Work quickly and chill if needed.
- Do not overfill. About two tablespoons of filling per puff is perfect for sealing and baking evenly.
- Use a muffin pan. It supports the pastry as it bakes and creates uniform shapes. You can use oven safe ramekins if you do not have a muffin pan, however as ramekins are often wider and deeper than muffin cups, you may need slightly larger pastry pieces and a bit more filling.
- Brush evenly with egg wash. This ensures a deep golden finish.
Recipe Variations
- Add mushrooms. Add finely chopped sautéed mushrooms to the filling for extra depth.
- Add bacon. Stir finely chopped cooked bacon into the filling for a smoky, savory variation. Crumbled ham also works well.
- Make them spicy. Add red chili flakes or a pinch of cayenne pepper.
- Spinach and ricotta bites. Swap feta for ricotta cheese for a milder, creamier filling. Be sure to drain the ricotta well to avoid excess moisture.
- Spinach and cream cheese puffs. Replace half of the feta with cream cheese to create a richer, creamier filling. This cream cheese mixture makes the centers extra smooth and works especially well if serving the puffs warm.
- Make mini spanakopita bites. Add dill and a splash of lemon juice for Greek inspired flavor.
- Cheesy spinach puffs. Swap the parmesan for mozzarella cheese for a milder, gooier center with classic comfort food appeal.
- Mini spinach puffs. For bite sized appetizers, use a mini muffin pan instead of a regular muffin pan. Cut the puff pastry sheet into smaller puff pastry squares, press them into the bottom of the muffin cups, and fill with about 1 tablespoon of filling. Bake at 375°F for 18 to 22 minutes until puffed and golden. These mini spinach puffs are perfect for parties, New Year's Eve, or grazing tables.
Storage
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days.
How to Reheat
Reheat spinach puff pastry bites in a 350°F oven for 8-10 minutes until warmed through and crisp. For a quicker option, reheat in the air fryer at 350°F for 4-6 minutes, checking halfway, until hot and flaky. Avoid reheating in the microwave, which will soften the flaky pastry and make it lose its crisp texture.
How to Freeze
Spinach puff pastry bites can be frozen either before or after baking, making them ideal for entertaining and meal prep.
- To freeze unbaked spinach puffs: Assemble the puffs completely, but do not brush with egg wash. Arrange them in a single layer on a baking sheet and freeze for 1-2 hours, until firm. Transfer to a freezer safe container or zip top bag and freeze for up to 2 months. When ready to bake, place the frozen puffs directly into a greased muffin pan, brush with egg wash, and bake at 375°F for 30-35 minutes, until golden and heated through.
- To freeze baked spinach puffs: Allow baked puffs to cool completely. Freeze in a single layer on a baking sheet for 1-2 hours, then transfer to a freezer safe container. Freeze for up to 2 months. Reheat from frozen in a 375°F oven for 12-15 minutes, or in the air fryer at 350°F for 6-8 minutes, until hot and crisp.
How to Serve
Serve spinach puff pastry bites warm or at room temperature. They pair well with a simple green salad, a bowl of olives, or dipping sauces like tzatziki or marinara. They are perfect for holidays, brunch, cocktail parties, and potlucks.
These are my favorite dishes to serve with spinach puffs:
Easy Appetizers
If you're planning a larger appetizer spread, browse our collection from bite-sized finger foods and shareable snack platters to creamy dips, holiday appetizers, and more. These recipes are perfect for entertaining, casual gatherings, or anytime you want a delicious, crowd-pleasing starter.
FAQ
Spinach puffs are bite sized pastries made with puff pastry filled with a savory spinach and cheese mixture. They are typically baked until golden and flaky, with a creamy, flavorful filling inside. Spinach puffs are often served as appetizers, party snacks, or finger foods. Many versions are inspired by spanakopita flavors, using spinach, feta, herbs, and eggs, but shaped into easy individual portions instead of a large pie.
Spinach puffs can be part of a balanced diet when enjoyed in moderation. Spinach provides vitamins, minerals, and fiber, while the eggs and cheese add protein and richness. Puff pastry is higher in fat, so these are best served as an appetizer or snack rather than a main dish. Pairing spinach puffs with a fresh salad or vegetable sides helps balance the meal.
Yes, spinach puff pastry bites are great for making ahead. You can prepare the filling and assemble the puffs up to one day in advance, then cover and refrigerate them unbaked. When ready to serve, brush with egg wash and bake fresh so the pastry stays crisp and flaky. You can also bake them fully ahead and reheat in the oven just before serving.
The most important step to avoid soggy puffs is removing as much moisture as possible from the spinach. Thaw it completely and squeeze it very dry using a kitchen towel or paper towels. Also allow the sautéed spinach mixture to cool slightly before mixing with the egg. Baking on the middle rack and avoiding overcrowding helps the pastry crisp properly.
Yes, they freeze well. Freeze baked puffs once cooled in a single layer, then store in a freezer safe container for up to two months. Reheat directly from frozen in a 375°F oven until hot and crisp.
Spinach puff pastry bites pair well with light sides and fresh flavors. Serve them with a simple green salad, roasted vegetables, olives, or a mezze style spread. They also work nicely alongside soups or as part of an appetizer platter with other finger foods.
Spinach puffs are delicious on their own but even better with a dipping sauce. Popular options include tzatziki, marinara sauce, garlic aioli, lemon yogurt sauce, or sour cream based dips. A light yogurt dip with herbs complements the spinach and feta without overpowering the pastry.
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Recipe
Spinach Puff Pastry Bites
- Total Time: 50 minutes
- Yield: 12 bites 1x
- Diet: Vegetarian
Description
Flaky spinach puff pastry bites filled with sautéed spinach, feta, and parmesan. An easy, crowd pleasing appetizer for any occasion.
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 ½ cups frozen chopped spinach (about 10 ounces), thawed and drained
- ½ cup fresh parsley, finely chopped
- ½ cup feta cheese, crumbled
- ¼ cup Parmesan cheese, grated
- 2 large eggs, divided (one for egg wash)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 (10x15-inch) sheet puff pastry, thawed if frozen
Instructions
- Preheat oven to 375°F. Grease a 12-cup muffin pan generously with cooking spray or butter. Set aside.
- Thaw the spinach completely, then squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
- Heat butter in a large saucepan over medium-high heat until bubbly. Add onion, garlic, and spinach. Sauté until most of the moisture evaporates, about 3-5 minutes. Set aside to cool for 5 minutes.
- In a large mixing bowl, combine the spinach mixture, parsley, feta, parmesan, one egg, salt, and pepper. Mix until evenly combined. Chill in the fridge for 10 minutes.
- Place puff pastry on a clean and lightly floured surface. Cut the 10x15-inch sheet into 12 equal rectangles (about 3 by 4 inches each). You will need to make 3 vertical cuts and 2 horizontal cuts.
- Press one pastry rectangle into each cup of the prepared muffin pan. Spoon about 2 tablespoons of filling into each. Fold the four corners toward the center of each and pinch lightly together, leaving some filling visible.
- Beat the remaining egg in a small bowl with a fork. Brush the egg wash evenly on top of each sealed puff.
- Bake for 25-30 minutes until puffed and golden brown. Cool for 5 minutes.
- Loosen each puff with a silicone spatula or knife and remove carefully. Serve warm or at room temperature.
Notes
How to store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
How to reheat: Reheat spinach puff pastry bites in a 350°F oven for 8-10 minutes until warmed through and crisp. For a quicker option, reheat in the air fryer at 350°F for 4-6 minutes, checking halfway, until hot and flaky. Avoid microwaving, as it will soften the puff pastry and make it lose its crisp texture.
How to freeze: Spinach puff pastry bites can be frozen either before or after baking, making them ideal for entertaining and meal prep.
- To freeze unbaked spinach puffs: Assemble the puffs completely, but do not brush with egg wash. Arrange them in a single layer on a baking sheet and freeze for 1-2 hours, until firm. Transfer to a freezer safe container or zip top bag and freeze for up to 2 months. When ready to bake, place the frozen puffs directly into a greased muffin pan, brush with egg wash, and bake at 375°F for 30-35 minutes, until golden and heated through.
- To freeze baked spinach puffs: Allow baked puffs to cool completely. Freeze in a single layer on a baking sheet for 1-2 hours, then transfer to a freezer safe container. Freeze for up to 2 months. Reheat from frozen in a 375°F oven for 12-15 minutes, or in the air fryer at 350°F for 6-8 minutes, until hot and crisp.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: American
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