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 24 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

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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

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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!

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  1. I’ve made your Cranberry Brie Bites the last couple years for my New Year’s Holiday Tea. This year I’m going to try these. Sounds like a good recommendation for them.

  2. Who ever thought I’d get so excited over something centered around spinach!? These look absolutely to die for. So fluffy and savory and mmmmm… I’m drooling.

  3. I’m over-the-moon thrilled that you referenced The Emperor’s New Groove! As soon as I spotted this recipe on your blog I decided I had to make it for my family’s Christmas potluck, as that movie is my little brother’s favourite and I knew he’d get the reference immediately. Reading through your blog, I loved that your mind went there too! Can’t wait to whip these up :)

  4. This looks yummy! Can you recommend a substitute for the Feta cheese or should I just leave it out? Definitely want to make these Spinach Puffs soon.

  5. These are excellent! I made them as an appetizer on Christmas. I reheated the leftovers a couple days later and they were still great. Highly recommended!

  6. Made these to take to a potluck tomorrow, and made some changes: halved the recipe (for the cream cheese egg mix I lightly beat the egg, then use a little over half the beaten egg in the mix, and saved the rest for the egg wash), omitted the bacon, substituted cheddar for the feta, used herb and garlic spreadable cream cheese instead of brick plain so I also omitted the extra oregano and garlic.

    Sounds like I made a lot of changes but honestly, this was a terrific recipe and a great guideline. Not only are they tasty, but they’re very pretty, and easy to put together. Next time I wouldn’t use the cheddar as it was too mild to notice, I’d use the original feta or up the Parmesan as recommended. Thank you!5 stars

    1. Tori, thank YOU for sharing this wonderful review. I”m glad this recipe has been such a great starter for you. Have fun at the potluck!

  7. Thank you for this wonderful recipe!! I made these last year from a very similar recipe that did not call for bacon. Although they were very good, I felt something was missing. Then I found your recipe and it had the missing secret ingredient! BACON! Lol. I doubled the bacon and then followed your recipe exactly. They were phenomenal. My kids ask for these all the time, and I usually give in because they are just that good. I can’t see waiting for a special holiday just to enjoy these. They are good year-round. Thanks again! :)5 stars

  8. On my frozen spinach it says to cook before using.Should I cook it then let it cool,dry then use or will be ok to use as is once thawed?

    1. Hi Jessica, I think it should be okay to just thaw and use it, as the puffs baking in the oven should cook the spinach. I hope you enjoy them!

  9. BTW,this the only spinach puff pastry recipe I’ve came across so far that actually sounded like a great starter recipe.Im just now getting back into cooking more complex recipes like I use to.Ive been out of practice for 15 years so I’m a bit Rusty and don’t remember little tidbits on how to switch out this ingredient for that one.But after looking at countless videos ,how to,& recipe sites this one stood out to me.Making it tonight,so excited I used to love making spinach quiche so looking forward to this.5 stars

  10. Yummy I have made these twice now, I left  out the bacon and oregano. They are so delish, highly recommend lovely recipe and thank you ? 5 stars

  11. Delicious! Brought them to a BBQ and they disappeared quickly. I substituted prosciutto for the bacon (because that’s what I had on hand) and it was great. They look so pretty – I set out a knife with them so folks could cut in half if they wanted – but when they did, they went back for the other half :-)5 stars

    1. YAY! I’m so happy this recipe was a hit at your BBQ, Eileen! Thank you for taking the time to share this kind review!

  12. Would there be any changes to cooking time or temp if you make in mini-muffin pans? Can’t wait to make for book club! Thank you.

    1. Hi Janet! Absolutely, I suggest cutting the puff pastry into smaller squares for baking in a mini muffin tin. I hope you and your book club love them!

  13. Could you please tell me approximately how long they must bake at 375 From a frozen state to be heated through?  Thank you. 5 stars

    1. Hi Julie! Each oven is different, so I can’t say for certain how long you’ll need to bake them before they become warm. I suspect it will take about 10 minutes, but I suggest checking them after 5 minutes to be safe. I hope this helps!

  14. These were superb. Used fresh spinach. And because I hate cleaning the tin, I lined it with cupcake liners. Worked just fine5 stars

      1. I used a 6 oz bag of baby spinach. (Dont like frozen spinach). Using my kitchen shears, I cut it into a pan with a small amount of oil or butter. Quickly wilted it & then mixed  the cream cheese (wo microwaving), feta, etc right into the pan, finishing with the egg once it was cooled a bit. I’ve made them 4 times in the past 2 weeks, twice wo bacon). Lovely treat

  15. 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!

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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!

  23. 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!

  24. These are incredible. Seriously to die for on texture and flavor, and being freezer friendly is a huge bonus. It’s a keeper! And will probably be my go-to for every holiday event.5 stars

  25. Wow, I made these Friday for a family party, and I actually was feeling guilty for stealing the thunder away from dinner. Even the 3 year old ate 2. They are amazing. I made a few of them vegetarian for my sister, and while others who tried both said the bacon option was better, it was still delicious without bacon. Though I would think about adding artichoke or something to the veg option next time (mostly because I love artichoke). Anyways, I gave my sister in law the recipe when she asked, but I claimed the rights to bringing these to any family party in the future since these things are the actual bomb.5 stars

  26. So so soo good! I made them as a thanksgiving appetizer and they were such a hit! I’ve never been disappointed in any of your recipes, the flavors you come up with are perfect every time!5 stars