Go Back

Baked Spinach & Cheese Puffs

These baked spinach and cheese puffs are crispy on the outside with a tender, cheesy interior infused with fresh garlic and spinach. Made using store-bought puff pastry, they come together quickly and boast a golden, flaky crust that’s perfect for snacks or light appetizers. The combination of melted cheese and leafy greens creates a nostalgic yet sophisticated bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package frozen spinach thawed and drained thoroughly
  • 1/2 cup crumbled feta cheese or substitute with ricotta for a lighter option
  • 1 cup grated cheddar cheese preferably sharp for flavor
  • 2 cloves garlic minced
  • 1 large egg beaten, for filling and egg wash
  • 1 sheet puff pastry all-butter preferred, thawed if frozen
  • 1 optional sesame seeds for sprinkling on top

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Pastry brush
  • Chef's knife
  • Rolling pin

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper to prevent sticking.
  2. In a mixing bowl, combine the thawed and thoroughly drained spinach with crumbled feta, grated cheddar, minced garlic, and a beaten egg. Mix everything until well incorporated and the mixture is cohesive.
  3. Unfold the puff pastry sheet on a lightly floured surface and gently roll it out to even thickness. Cut the pastry into 8 squares, about 8x8 cm (3x3 inches).
  4. Spoon a heaping tablespoon of the spinach and cheese filling onto the center of each pastry square, being careful not to overfill.
  5. Brush the edges of each square lightly with the beaten egg, then fold the pastry over the filling to form a triangle or rectangle. Gently press to seal the edges, crimping with a fork for a neat finish.
  6. Place the sealed puffs seam side down on the prepared baking sheet, then brush the tops with a little more beaten egg for a glossy, golden finish. Sprinkle sesame seeds on top if desired.
  7. Bake in the preheated oven for 20–25 minutes, or until the puffs are deep golden brown and crispy on top. The cheese should be bubbling inside, and the pastry lifted and flaky.
  8. Remove from the oven and let the puffs rest for 5 minutes on a wire rack. This helps the filling set slightly and keeps the pastry crisp.
  9. Serve warm, perhaps with a side salad or as a snack, and enjoy that crispy, cheesy, leafy goodness with every bite.

Notes

Ensure you squeeze out all excess water from the spinach to keep the puffs crispy. For a richer flavor, use sharp cheddar and freshly grated cheese. Baking at the right temperature ensures a golden, flaky crust, so keep an eye on the oven.