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–+ servings
Spinach Puffs

Savory Spinach Puffs with Cream Cheese and Crispy Bacon

These Spinach Puffs, with flaky pastry, cream cheese, and crispy bacon, are irresistible appetizers perfect for any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 puffs
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 2 sheets Puff Pastry Thawed overnight
For the Filling
  • 8 ounces Cream Cheese Reduced-fat Neufchâtel can be used
  • 10 ounces Spinach Frozen, thawed and pressed dry
  • ½ cup Feta Cheese Crumbled, can substitute with ricotta or goat cheese
  • 4 strips Bacon Thick-cut, cooked and chopped
  • 2 large Eggs 1 yolk for filling, 1 white for brushing
  • ½ teaspoon Garlic Powder Or use fresh garlic
  • ¼ teaspoon Ground Black Pepper
  • ¼ teaspoon Dried Oregano
Optional Add-Ons
  • Fresh Herbs Basil or dill
  • Substitutes Caramelized onions in place of bacon

Equipment

  • Muffin tin
  • skillet
  • mixing bowl
  • Pastry brush

Method
 

Step-by-Step Instructions
  1. Roll out the thawed puff pastry sheets and cut into 9 squares. Press each square into a greased muffin tin.
  2. Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to drain and chop.
  3. In a bowl, mix cream cheese, spinach, feta, bacon, egg yolk, garlic powder, black pepper, and oregano until well blended.
  4. Spoon the filling into each pastry cup, filling generously but not overflowing.
  5. Whisk the reserved egg white and brush over the tops of each puff.
  6. Preheat oven to 375°F (190°C) and bake for 25 minutes until golden brown.
  7. Cool in the muffin tin for 5 minutes, then transfer to a wire rack and serve warm or at room temperature.

Nutrition

Serving: 1puffCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gVitamin A: 800IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure spinach is well-pressed to prevent soggy puffs. Store leftovers in the fridge for up to 3 days or freeze for 3 months.

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