Last weekend, my girlfriends and I gathered for our Annual Girls’ Christmas Beauty Bash. In what has become one of my favorite holiday traditions, we each bring a wrapped beauty or cosmetic item of a set value, food, and a bottle of bubbly, then gather to sip, eat, giggle, and play what has become an increasingly heated gift exchange game. I baked these Spinach Puffs and wrapped up this pretty set of lipsticks, which I fully admit I was tempted to steal for myself during the game.

These Spinach Puffs are the ultimate easy, DELICIOUS appetizer! Buttery squares of puff pastry, filled with cream cheese, spinach, feta, and bacon, then baked to perfection. Easy to make ahead and everyone loves them!

I resisted snagging the lipsticks, opting for a mini set of these amazing, fancy lip balms instead…which was eventually stolen from me.

Fortunately for each of our appetites, this recipe for Spinach Pastry Puffs yields a large batch, so we could all happily gobble as many as we pleased.

EASY Spinach Puffs. These cream cheese puff pastry cups are filled with cream cheese, spinach, feta, and bacon. The perfect holiday appetizer recipe!

Why I Love These Easy Spinach Puffs

Whenever I need an appetizer for a party that I know will be easy, impressive, and a total crowd-pleaser, I turn to puff pastry. These sheets of buttery, flaky dough are endlessly versatile, bake up beautifully golden every time, and can be found in the freezer section of any grocery store.

In past years, I’ve made Brie Bites, Cranberry Brie Bites, Ham and Cheese Pinwheels, and Mushroom Puff Pastry Bites, and while those all have been hits, today’s Spinach Puffs might be the greatest of them all.

{A side note for fellow fans of The Emperor’s New Groove, a seriously adorable and (in my opinion) underrated Disney movie: You know the tasty Spinach Puffs Kronk makes in the film? I like to think that Kronk would approve of this Spinach Puff recipe too!}

To make these spinach puff pastry cups, being by cutting squares of puff pastry. I kept it easy by dividing my puff pastry into nine squares (three rows of three), which fit perfectly inside the wells of a regular muffin pan like these.

The puffs’ filling is inspired by one of the most revered appetizers of our time: spinach dip. It’s a quick, ever-delicious combo of cream cheese, spinach (I use thawed frozen spinach for maximum speed), feta cheese, and BACON.

The Spinach Puffs are creamy on the inside, buttery and flaky on the outside, and the touch of feta, bacon, and garlic in the filling makes them unquestionably addictive.

Despite the semi-fancy vibe puff pastry provides, this recipe is ultra simple. You don’t even need to wait for the cream cheese to soften before you start making the filling. THAT is how no-fuss this spinach cream cheese puff pastry creation truly is.

These Spinach Puffs are a wonderful appetizer for Thanksgiving, Christmas, and holiday parties! Buttery puff pastry is filled with spinach, cream cheese, feta, and bacon. Make them in a standard muffin tin or mini one if you want mini spinach puffs!

Can You Make These Puffs in a Mini Muffin Pan?

  • I was happy with the size of the Spinach Puffs baked in the regular muffin pan. They were sturdy enough to easily pick up with our fingers, and every bite of filling contained bits of both bacon and feta.
  • However, if you wanted to make mini spinach puffs instead, I think you could cut the puff pastry into smaller squares, then bake the puffs in a mini muffin pan instead.

Easy, delicious Spinach Puffs are golden, buttery, and baked to perfection! These spinach puff pastry cups are filled with spinach, cream cheese, feta, and bacon for an irresistible make-ahead holiday party appetizer.

In addition their all-around YUM factor, these spinach puff pastry cups are a party planner’s dream appetizer. They can be fully baked and frozen weeks in advance.

The best Spinach Puffs for your holiday parties! This easy puff pastry appetizer is filled with cream cheese, spinach, feta, and bacon, for a delicious snack that tastes like everyone's favorite spinach dip.

Spinach Puffs also taste great both warm and at room temperature, so you don’t need to stress about timing the exact moment you pull them from the oven. Heat them up a little before your guests arrive, place them on the table, then enjoy the moment when they disappear.

More Crowd-Pleasing Puff Pastry Recipes:

Flaky spinach puffs

Spinach Puffs

4.96 from 21 votes
Spinach Puffs are an easy, DELICIOUS appetizer! Buttery squares of puff pastry, filled with cream cheese, spinach, feta, and bacon. Easy to make ahead!

Prep: 20 mins
Cook: 25 mins
Total: 45 mins

Servings: 18 puffs (can be doubled as needed)


  • 4 strips thick-cut bacon
  • 8 ounces reduced-fat cream cheese Neufchâtel, cut into large pieces
  • 2 large eggs divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 10 ounces frozen spinach (1 package) thawed and thoroughly pressed dry
  • 1/2 cup crumbled feta about 2 ounces
  • 1/4 cup finely grated Parmesan about 1 ounce
  • 2 sheets frozen puff pastry (9- or 10-inch) thawed overnight in the refrigerator (I like Pepperidge Farm)


  • Place racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Bake bacon according to these directions for Baked Bacon. Let cool, then chop or crumble into bits. Spray 18 total cups in two standard muffin tins with nonstick spray.
  • Meanwhile, place the cream cheese pieces in a wide microwave-safe bowl. Microwave in 10 second bursts until the cream cheese is very soft and melty but not so hot that it is steaming. Stir in 1 egg, garlic powder, black pepper, and oregano until well combined.
  • In a separate large mixing bowl, combine the spinach, feta, Parmesan, and chopped bacon with a fork, breaking apart the spinach. Scrape the cream cheese mixture on top of the spinach mixture, then stir the ingredients until well combined. Taste and adjust seasoning as desired.
  • Unfold the first sheet of pastry on a lightly floured surface and gently roll to remove any creases (it will be a 10- or 11-inch square). Cut the pastry sheet into 9 even squares (three squares across and three down—they will be a little more than 3 inches on each side). Line the wells of the muffin pan with the pastry squares so that the center is pressed on the bottom of the muffin cups and the corners over hang the sides (see photo in blog post above). If needed, stretch the squares to be a bit larger so that they extend all the way up the sides. With a spoon or small scoop like this one, portion the spinach filling by heaping tablespoons and place it in the center of each muffin cup, dividing it evenly among the 18 cups.
  • Bring the four points of each puff pastry square together towards the center so that they cover the filling, then lightly press them together in the middle (no need for them to totally stick or seal). In a small bowl, beat the remaining egg to make an egg wash and brush it over the tops of the pastry (you will not need the whole egg).
  • Bake the puffs, one muffin tin on each rack, for 21 to 24 minutes, until puffy and deeply golden, switching the pans' position on the upper and lower racks halfway through.  Allow to cool for 10 minutes, then run a knife carefully around the edges to gently loosen them. Transfer to a wire rack. Serve warm or at room temperature.


  • Puffs may be fully baked and then frozen for up to 1 month. Reheat in a 375 degree F oven directly from frozen, until warmed through.
  • Filling can be made up to 1 day in advance and stored in an airtight container in the refrigerator. In an ideal world, I would recommend filling the cups right before baking, BUT I think you could line the cups with the unbaked puff pastry squares, scoop in the filling, then store the pan in the refrigerator for an hour or two. Apply the egg wash just before baking.
  • These are best enjoyed the day they are made but can last in the refrigerator for a day or so. Reheat in the oven prior to serving.


Serving: 1puffCalories: 179kcalCarbohydrates: 13gProtein: 5gFat: 11gSaturated Fat: 6gCholesterol: 27mgSodium: 258mgFiber: 1gSugar: 2g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


These Spinach Puffs are the ultimate easy, DELICIOUS appetizer! Buttery squares of puff pastry, filled with cream cheese, spinach, feta, and bacon, then baked to perfection. Easy to make ahead and everyone loves them! #appetizers #puffpastry #easy #makeahead

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. Another fabulous recipe that was easy to make, delicious, and did I say easy to make! During this time of “staying in,” was able to share with neighbors. Really looking forward to sharing with friends.5 stars

    1. I’m so pleased that you enjoyed this recipe, Patricia! Thank you for taking the time to share this kind review!

  2. Erin, girl. Girrrrrlllll. These were wonderful. I had some spinach that was bound to go bad before I could use it, so I blended it up, threw it in the freezer, and waited to find something other than smoothies to do with it. I bought a puff pastry just for this, and WOW are these impressive and delicious! We will be making these again and again.5 stars

  3. I needed this recipe for the oven temperature and length of cooking. I also used two suggested ingredients that I normally don’t use and they came out delicious.5 stars

  4. These were delicious! Changes I made: homemade puff pastry, 5 pieces of bacon, and I wilted down 10 oz of fresh spinach instead of frozen. I only managed to have enough filling to fill 16 and they took about 28 minutes to reach golden.5 stars

  5. Thank you for this recipe, Erin! I made it today with a friend for our Emperor’s New Groove viewing party, and while neither of us are bakers (we were perhaps a bit fast and loose with some of the measurements) we managed to make it work! We also accidentally bought filo pastry instead of puff and it actually turned out fine. So the recipe is delicious AND flexible.5 stars

  6. These were so easy and so delicious. I made them yesterday when having a couple of friends over for Halloween, and they were a hit. I added a small diced shallot and some garlic that I sauteed, and it came out really well.5 stars

  7. These are a fantastic make-ahead meal/snack to pop out of the freezer in a pinch. The only problem is that when I make them, half of them get eaten immediately! It is almost a fail as “make ahead” unless my crew is out of the house when I make them. They are a hit!5 stars

  8. I love keeping these as a secret stash in the freezer for a quick snack or meal. The problem is that as soon as I make them… It’s no longer a secret. Eighteen come out of the oven and only a dozen go in the freezer; my roommates are like seagulls. Despite my inventory management issues, this really speaks to the deliciousness of the recipe! As a bonus, they are super easy to make.5 stars

    1. Hi Sue! In the recipe card it tells you how many servings this is for. You will be making 18 cups. It also states 18 total cups in Step 1 and mentions it again in Step 4. Hope this helps!

  9. This has been a mega recipe find! I made these for a birthday party on a whim a few years ago. Now everytime there’s a gathering I get asked if I’m making them again! They taste lush and you can play around with how much filling vs pastry you like in them.5 stars

    1. Hi Zmq! So glad you enjoyed the recipe! Thank you for this kind review and your feedback on the additions you added!

Load More Comments