Description
These Spinach Puffs are a delightful appetizer or snack featuring a savory blend of spinach, feta, Parmesan, and crisp bacon encased in flaky puff pastry. Softened cream cheese and seasonings add richness and flavor, while the golden, baked puffs provide an irresistible flaky texture that pairs perfectly with any gathering or meal.
Ingredients
Scale
Filling Ingredients
- 4 slices thick-cut bacon, cooked and crumbled
- 8 ounces reduced-fat cream cheese (Neufchâtel), softened
- 2 large eggs, divided
- 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)
Puff Pastry
- 2 sheets frozen puff pastry (9- or 10-inch), thawed overnight in the refrigerator
Instructions
- Preheat and prepare baking tins: Preheat your oven to 400°F (200°C) and position racks in the upper and lower thirds of the oven. Line 18 muffin cups with paper liners or grease them thoroughly with nonstick spray. Cook the bacon until crisp and crumble it into small pieces.
- Make the filling mixture: Microwave the cream cheese in short bursts until softened for easier mixing. In a bowl, combine the softened cream cheese with 1 egg, garlic powder, black pepper, and dried oregano. In another bowl, mix together the thawed and drained spinach, crumbled feta cheese, grated Parmesan, and crumbled bacon. Combine the cream cheese mixture with the spinach mixture, stirring well to create a homogenous filling.
- Prepare the puff pastry cups: Roll out each puff pastry sheet and cut them into 9 equal squares, making 18 squares total. Gently press each square into the muffin cups, ensuring the pastry lines the bottom and sides with the corners overhanging the edges to allow for folding later.
- Fill and seal puffs: Spoon the prepared spinach filling evenly into each pastry-lined muffin cup. Bring the corners of the pastry squares upwards over the filling, bringing them together at the center and pressing lightly to seal. Beat the remaining egg to make an egg wash and brush this all over the pastry tops to ensure a golden, shiny finish after baking.
- Bake and cool: Place the muffin tins in the oven and bake for 21 to 24 minutes, switching the rack positions halfway through baking to ensure even cooking. Bake until the puffs are puffed and the pastry is golden brown. Once baked, remove from the oven and let them cool for 10 minutes in the tins before carefully removing. Serve them warm or at room temperature.
Notes
- Be sure to fully squeeze out excess moisture from the thawed spinach to prevent soggy puff pastry.
- Using reduced-fat cream cheese keeps the filling lighter but rich and creamy.
- Prepare the puff pastry squares just prior to filling to maintain their chill and facilitate easier handling.
- Switching rack positions halfway through baking promotes even browning of the puffs.
- These puffs can be made a few hours ahead and served at room temperature for convenience at parties.
