Easy Peasy Spinach Puffs
Crispy golden phyllo pastry with a rich and cheesy spinach filling, it’s the delicious combo that you didn’t know you needed.
Looking for a crowd-pleasing appetizer that's both easy and delicious? Look no further than these homemade spinach puffs. My family absolutely loves these savory personal sized puffs filled with a rich and creamy spinach filling.
Made with simple ingredients like store-bought phyllo and frozen spinach, these Easy Peasy Spinach Puffs are a go-to recipe for me. I love the way the crispy, buttery pastry contrasts with the creamy spinach and cheese filling, it’s positively perfect. Whether you're hosting a fancy dinner party or just having a casual night in with loved ones, these spinach puffs are sure to impress.
Easy Peasy Spinach Puffs *Makes 12
Filling
12 oz. frozen spinach, thawed and drained
1 block of cream cheese, room temp.
¼ cup parmigiano reggiano, grated
1 TBSP dried minced onion
1 tsp garlic powder
2 tsp dried parsley
Pinch of freshly grated nutmeg
Salt and pepper to taste
Phyllo Shell
8 TBSP melted salted butter
8 sheets of phyllo dough, defrosted
Preheat the oven to 375°F and grease a standard muffin tin with melted butter.
In a mixing bowl, combine all the ingredients for the filling. Beat everything together with a hand mixer until you have a cohesive mixture. Put the filling aside while you prepare the phyllo shells.
Unroll your defrosted phyllo and place one sheet on a cutting board. Gently brush the sheet with the melted butter and stack another sheet on top. Do this action two more times so you have a stack of phyllo with four layers. Repeat this process so you have two stacks of phyllo.
Cut the two stacks into squares that could roughly fit the inside of your muffin tin. Press the squares into the cups of the muffin tin. Make sure the points of the squares are sticking out the cups of the tin and the pastry is pressed against the sides. You will have leftover pastry squares, I have used the extra pieces to patch up any tears to the phyllo shells or sometimes I will just bake them with some jam in the middle for a cute little pie. The choice is yours!
Once you have the phyllo shells in the muffin tin, fill each cup about half way with the spinach filling. Top each puff with a little bit of extra grated parmigiano reggiano.
Bake the spinach puffs for 15-18 minutes or until the pastry is golden brown and crispy. Let the puffs cool in the muffin tin for 5 minutes before taking them out and letting them cool for another 5 minutes on a wire rack. Serve warm and enjoy!
*Notes: If you can’t find phyllo dough, puff pastry works just fine. If you do decide to use puff pastry, skip the process of layering melted butter and pastry. Puff pastry already has butter in it so there really isn’t any need to do this.
If you don’t want to make individual spinach puffs, you can easily make a whole spinach pie. You will need a 9x13” baking pan and layer the bottom of the baking pan with the stacked phyllo. Fill with the spinach mixture and then top with the other stacked phyllo. Top the pie with melted butter before baking. Bake for about 20 minutes or until the pastry is a nice golden brown. Cut into squares and serve warm like the puffs.