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Crispy Spinach Puffs with Cheesy Herb Filling

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These crispy spinach puffs feature a buttery puff pastry filled with a creamy, cheesy herb spinach mixture, perfect for snacks, potlucks, or casual gatherings. They are quick to make, delicious, and can be customized for various dietary needs.

Ingredients

Scale
  • 2 sheets puff pastry, thawed
  • 4 cups fresh spinach leaves, roughly chopped
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 tsp fresh thyme leaves
  • Optional: fresh rosemary
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 large egg, beaten (for egg wash)
  • Optional: 1 tsp lemon zest

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  3. Add chopped spinach and sauté until wilted and moisture evaporates, about 4-5 minutes. Season with salt and pepper. Set aside to cool slightly.
  4. In a mixing bowl, combine the sautéed spinach and garlic with ricotta, shredded mozzarella, Parmesan, chopped herbs, and lemon zest if using. Mix gently until well blended. Adjust seasoning to taste.
  5. On a lightly floured surface, gently roll each puff pastry sheet to smooth creases and slightly thin the dough (optional). Cut each sheet into 12 squares (about 3×3 inches).
  6. Place a heaping tablespoon of the cheesy spinach filling onto the center of half the puff pastry squares.
  7. Brush the edges of the filled squares with beaten egg. Top with the remaining pastry squares and press edges firmly with a fork to seal. Prick the tops lightly with a fork to allow steam to escape.
  8. Brush the tops of all puffs with the beaten egg for a golden finish.
  9. Arrange the puffs on a parchment-lined baking sheet, leaving space between each. Bake for 18-22 minutes or until puffed and golden brown. Start checking at 18 minutes to avoid burning.
  10. Let the spinach puffs cool on a wire rack for 5 minutes before serving.

Notes

Keep the puff pastry cold until ready to use to prevent stickiness. Dry spinach well after sautéing to avoid soggy puffs. Do not overfill the puffs to prevent bursting. Prick the tops of the puffs before baking to allow steam to escape. For extra crispiness, broil for 1-2 minutes at the end but watch carefully. Filling can be made up to 24 hours ahead and stored in the fridge.

Nutrition

Keywords: spinach puffs, cheesy spinach puffs, puff pastry snacks, herb filling, easy snacks, homemade snacks, vegetarian snacks

Find it online: https://evabakery.com/crispy-spinach-puffs-recipe-easy-homemade-cheesy-herb-filling-snacks/