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Madison

Irresistible Spinach Puffs with Cream Cheese, Bacon, and Feta

If you've ever found yourself in need of a show-stopping appetizer that effortlessly combines elegance with ease, look no further than these Spinach Puffs with Cream Cheese, Bacon, and Feta. Puff pastry is your ticket to impressing guests without breaking a sweat. This magical dough, renowned for its buttery flakiness, is a staple in my kitchen because it turns any dish into a sophisticated delight with minimal effort.


The beauty of these Spinach Puffs lies in their simplicity. Picture this: squares of puff pastry, each perfectly nestled into the wells of a muffin pan, transforming into golden, flaky cups. I keep it straightforward by cutting my puff pastry into nine squares—three rows of three—ensuring a snug fit that turns out beautifully every time.


Why You'll Love It

The filling for these puffs is a nod to the beloved spinach dip, a crowd-pleaser that’s both comforting and versatile. It’s a quick blend of creamy cream cheese, nutrient-packed spinach (I use thawed frozen spinach to speed things up), tangy feta cheese, and crispy bacon. For a twist, I recently swapped bacon for pancetta, adding an extra layer of flavor.


Inside each puff, you'll find a luscious, creamy filling enveloped by a buttery, flaky exterior. The combination of feta, bacon or pancetta, and a hint of garlic creates a flavor profile that's irresistibly addictive. Despite the fancy façade that puff pastry offers, this recipe is incredibly straightforward. No need to wait for the cream cheese to soften—just mix, fill, and bake for an appetizer that’s as effortless as it is impressive.

Spinach Puffs with Feta, Bacon, Cream Cheese
Spinach Puffs with Feta, Pancetta, Cream Cheese Photo By: Curd is The Word

Spinach Puffs with Cream Cheese, Bacon and Feta

Recipe from Well Plated

Prep: 20 minutes

Cook: 25 minutes

Total: 45 minutes

Servings: 18 puffs (can be doubled as needed)



Ingredients

  • 4 strips thick-cut bacon

  • 8 ounces reduced-fat cream cheese Neufchâtel, cut into large pieces

  • 2 large eggs divided

  • ½ teaspoon garlic powder

  • ¼ teaspoon black pepper

  • ¼ teaspoon dried oregano

  • 10 ounces frozen spinach (1 package) thawed and thoroughly pressed dry

  • ½ cup crumbled feta about 2 ounces

  • ¼ 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)


Instructions

  • 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.


Notes

  • 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.



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