Cream Cheese Spinach Puffs-Flaky, Cheesy, and Packed with Garlic-Sautéed Spinach—The Ultimate Party Appetizer

Introduction

These Cream Cheese Spinach Puffs are the kind of appetizer that disappears fast. Wrapped in buttery puff pastry and filled with a creamy, garlicky spinach mixture, they’re savory, satisfying, and just fancy enough to impress guests. Whether you’re hosting a holiday party, brunch, or casual get-together, these puffs deliver big flavor in a small, flaky package.

They’re easy to prep, bake up beautifully golden, and can be made in bite-sized or palm-sized portions depending on your crowd. Plus, they’re just as delicious warm from the oven as they are at room temperature—making them ideal for grazing tables and snack spreads.

Ingredients

• 1 sheet puff pastry, thawed
• 7 oz baby spinach
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 8 oz cream cheese, softened
• ½ cup shredded mozzarella cheese
• 1 egg (for filling)
• 1 egg yolk (for brushing)
• Pinch of salt
• Pinch of black pepper

Instructions

Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.

Step 2: Sauté the Spinach
Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about 2 minutes until fragrant.
Add the spinach, season with salt and pepper, and cook until wilted. Remove from heat and let cool.

Step 3: Prepare the Pastry
Unfold the puff pastry sheet and cut into 6 large or 12 small squares, depending on your desired size. Place the squares on the prepared baking tray.

Step 4: Make the Filling
In a mixing bowl, combine the cooled spinach mixture with cream cheese, mozzarella, and one egg. Season with a pinch of salt and pepper. Mix until smooth and creamy.

Step 5: Fill and Fold
Spoon the spinach mixture into the center of each pastry square. Fold two opposite corners toward the center and press to seal. You can also fold into triangles or pinch all corners together for a rustic puff.

Step 6: Brush and Bake
Brush the tops of each puff with egg yolk for a glossy, golden finish.
Bake for 25–35 minutes, or until puffed and deeply golden. Let cool slightly before serving.

Tips for Success

• Let the spinach cool before mixing with cheese to avoid melting the cream cheese prematurely.
• Don’t overfill the pastry—about 1 tablespoon per square is perfect.
• Seal edges well to prevent filling from leaking during baking.
• Use cold puff pastry for best rise and flakiness.
• Add a sprinkle of sesame seeds or Parmesan on top for extra flair.

Serving Suggestions

• Serve warm with marinara, garlic aioli, or tzatziki for dipping.
• Pair with sparkling wine or a crisp white like Sauvignon Blanc.
• Add to a party platter with olives, cured meats, and roasted nuts.
• Garnish with fresh herbs like parsley or chives for a pop of color.

Variations to Try

• Spicy Kick: Add red pepper flakes or chopped jalapeños to the filling.
• Nutty Twist: Stir in toasted pine nuts or chopped walnuts.
• Cheese Swap: Use feta, goat cheese, or sharp cheddar instead of mozzarella.
• Mini Version: Cut pastry into smaller squares for bite-sized puffs.
• Vegan Option: Use dairy-free cream cheese and puff pastry, and skip the egg.

Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a 350°F oven for 5–7 minutes to restore crispiness.
• Freeze unbaked puffs for up to 1 month—bake straight from frozen, adding 5 extra minutes.

Final Thoughts

These Cream Cheese Spinach Puffs are flaky, creamy, and packed with flavor. Whether you’re prepping for a party or just want a savory snack that feels special, they’re a guaranteed hit.