Cream Cheese Spinach Puffs

These cream cheese spinach puffs are one of my favorite appetizers to make when I want something savory, flaky, and absolutely irresistible. They’re little golden parcels of puff pastry filled with a creamy spinach and cheese mixture that always disappears fast—whether I’m serving them at a party or enjoying a quiet night in.

Why You’ll Love This Recipe

I love this recipe because it’s easy, elegant, and packed with flavor. The combination of cream cheese and spinach is classic, but when it’s wrapped in buttery, crisp puff pastry, it becomes something special. These puffs are perfect finger food, and I can prep them in advance, making entertaining a breeze. They also reheat beautifully, which means leftovers (if there are any) never go to waste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Frozen puff pastry sheets, thawed

• Cream cheese, softened

• Frozen chopped spinach, thawed and squeezed dry

• Garlic, minced

• Grated Parmesan cheese

• Shredded mozzarella or cheddar cheese

• Egg

• Salt and pepper

• Optional: red pepper flakes or chopped herbs for added flavor

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix the cream cheese, spinach, garlic, Parmesan, mozzarella, salt, and pepper until well combined.

3. I roll out the puff pastry sheets slightly and cut them into squares (usually about 3×3 inches).

4. I place a spoonful of the spinach mixture in the center of each square.

5. I fold each square into a triangle or pull the corners into the center to form a pouch, then pinch to seal.

6. I brush the tops with a beaten egg for a golden finish.

7. I bake for 15–20 minutes, or until the puffs are golden and puffed up beautifully.

Servings and timing

This recipe makes about 16 puffs, depending on how I cut the pastry. It takes around 15 minutes to prep and 20 minutes to bake, so I have them ready in about 35 minutes.

Variations

• I’ve added cooked, crumbled bacon or chopped sun-dried tomatoes for a twist.

• For extra flavor, I mix in a pinch of nutmeg or red pepper flakes.

• I’ve used feta instead of cream cheese for a tangier filling.

• Swapping in kale or Swiss chard works well if I don’t have spinach.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for about 10 minutes so they stay crisp. I avoid microwaving, as it softens the pastry. These puffs also freeze well—I freeze them unbaked, then bake from frozen, adding a few extra minutes.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I’ve sautéed fresh spinach until wilted, then chopped and squeezed out the moisture. It works just as well.

Do I need to thaw the puff pastry first?

Absolutely. I let it thaw in the fridge for a few hours or on the counter for about 30 minutes until it’s pliable but still cool.

Can I make these ahead of time?

Yes, I often assemble the puffs and refrigerate them until I’m ready to bake. They can be made up to 24 hours in advance.

What’s the best way to seal the puffs?

I press the edges together firmly and sometimes use a fork to crimp them shut. A little water brushed on the edges helps them stick.

How do I keep them from getting soggy?

I make sure the spinach is very well drained and avoid overfilling the pastry. Baking on parchment paper also helps keep the bottoms crisp.

Conclusion

Cream cheese spinach puffs are a guaranteed crowd-pleaser and one of the easiest, tastiest appetizers I make. Whether I’m throwing together a quick snack or setting out party bites, these golden, cheesy puffs always steal the show. They’re simple, customizable, and absolutely delicious warm from the oven.