Here’s a classic recipe for Spinach Puffs—flaky, cheesy, and perfect as an appetizer or snack:
Spinach Puffs
Ingredients (makes about 12–15 puffs)
- 1 sheet puff pastry (store-bought or homemade), thawed
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 oz (170 g) fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- ¼ cup (60 g) cream cheese or ricotta
- ¼ cup (25 g) grated Parmesan cheese
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
- Optional: pinch of nutmeg
Instructions
1. Prepare the filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion until soft, about 3–4 minutes. Add garlic and cook 1 more minute.
- Add chopped spinach and cook until wilted (if using frozen, squeeze out excess water).
- Remove from heat and stir in cream cheese and Parmesan. Season with salt, pepper, and optional nutmeg. Let cool slightly.
2. Prepare the puff pastry
- Preheat oven to 400°F (200°C).
- Roll out puff pastry on a lightly floured surface. Cut into squares (about 3×3 inches / 7×7 cm).
3. Assemble the puffs
- Place a spoonful of spinach mixture in the center of each square.
- Fold pastry over (triangle or rectangle) and press edges to seal.
- Brush the tops with beaten egg for a golden finish.
4. Bake
- Place puffs on a parchment-lined baking sheet.
- Bake for 15–20 minutes, until puffed and golden brown.
5. Serve
- Serve warm as an appetizer, snack, or side dish.
Tips:
- Add feta or shredded mozzarella for extra cheesy flavor.
- You can freeze uncooked puffs on a baking sheet, then bake directly from frozen, adding a few extra minutes.
- For a spicy twist, add a pinch of crushed red pepper to the filling.
If you want, I can also give a mini party-sized version where the puffs are bite-sized and perfect for appetizers.
Do you want that version?
