Description
These Spinach Puffs are delicious, flaky pastry cups filled with a savory mixture of spinach, cheeses, and bacon. Perfect as an appetizer or a light snack, they combine creamy reduced-fat cream cheese, salty feta, and Parmesan with crispy bacon in a golden puff pastry shell. Easy to prepare and bake, these bite-sized puffs offer a delightful balance of flavors and textures.
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)
Pastry
- 2 sheets frozen puff pastry (9- or 10-inch), thawed overnight in the refrigerator
Instructions
- Preheat Oven and Prep: Preheat your oven to 400°F (200°C) and position the racks in the upper and lower thirds. Line 18 muffin cups with paper liners or grease them with nonstick spray to prevent sticking. Cook the bacon until crispy, then crumble it into small pieces.
- Make Filling: In a microwave-safe bowl, soften the cream cheese by heating in short bursts. Mix in one egg, garlic powder, black pepper, and dried oregano until well combined. In a separate larger bowl, combine the squeezed dry spinach, crumbled feta, grated Parmesan, and cooked bacon. Add the cream cheese mixture and stir thoroughly to blend all flavors together.
- Fill Pastry Cups: Roll out the thawed puff pastry sheets and cut each sheet into nine equal squares, totaling eighteen squares. Line each muffin cup with a puff pastry square, pressing the dough down into the bottom and around the sides, leaving the corners to overhang the edges.
- Fold and Bake: Spoon the spinach filling into each lined muffin cup, filling them generously. Gather the pastry corners over the filling and press lightly to seal in the center. Beat the remaining egg and use it as an egg wash, brushing the tops of the pastry to ensure a beautiful golden finish. Bake for 21-24 minutes, switching the position of the racks halfway through baking to achieve even coloring, until the puffs are puffed and golden brown.
- Cool and Serve: Remove the baked puffs from the oven and allow them to cool in the muffin tins for about 10 minutes. Then, carefully remove them from the tins and serve warm or at room temperature for the best flavor and texture.
Notes
- Make sure to squeeze out all excess moisture from the thawed spinach to avoid soggy pastry cups.
- You can prepare the filling a day in advance and refrigerate it until ready to use.
- For a vegetarian version, omit the bacon or substitute with a plant-based bacon alternative.
- Ensure puff pastry is fully thawed before cutting to prevent cracking.
- These can be served as appetizers, party snacks, or a light lunch when paired with a salad.
