Spinach and Cheese Puff Pastry Cups

5 from 1 vote

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Delicious spinach and cheese puff pastry cups are a great single serve appetizer that will be a hit at your next gathering. The savory spinach filling combined with that telltale crunch of buttery puff pastry is a match made in heaven.

You will want these spinach puffs on your table whether you are celebrating a special occasion, watching a game, or enjoying an evening with friends.

Spinach Cup stacked on mini cutting board
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What I Love about this Recipe

  • Easy appetizer
  • Savory snack
  • Can be made ahead of time

If you love puff pastry appetizers, check out this asparagus mushroom tart or for something sweet, our yummy Nutella puff pastry.

Ingredients needed

Make these easy spinach cups with a handful of simple ingredients and a muffin tin. Once you have your supplies, you’ll be on your way to flaky deliciousness.

Spinach Cup ingredients

Here’s what you need:

  • Puff pastry sheets
  • Melted butter
  • Garlic powder
  • Dried parsley flakes
  • Cream cheese, softened
  • Frozen spinach, thawed
  • Mozzarella cheese
  • Parmesan cheese
  • Salt and black pepper

How to Make this Spinach Puff Pastry Appetizer

Spinach puff pastry cups are sure to be a crowd pleaser. You’ll want them whether you have a party planned or not! And if you ask me, they make a great breakfast too.

First, preheat oven to 400°F and spray a muffin pan with cooking spray.

On a lightly floured surface, roll out one puff pastry sheet until it’s around 1/4 inch thick and slice in straight lines to create 12 (mostly) equal pieces.

A pizza cutter makes quick work of this step!

slice pastry sheets into 12 pieces

Press each piece of dough into a muffin cup.

Melt butter in a small bowl and stir in garlic powder and parsley and brush each cup with the butter mixture. Set aside.

add pastry pieces to muffin tin with butter

Then, in a medium bowl, combine the room temperature cream cheese, spinach, mozzarella cheese, parmesan cheese, salt, and pepper.

If using thawed spinach, make sure to heat it in the microwave according to the package instructions (usually 2-3 minutes) and thoroughly drain to remove all excess liquid. I also like to dab it with a paper towel before adding to the cream cheese mixture.

You can also chop up baby spinach instead if you prefer fresh spinach.

spinach filling for pastry cups in bowl

Once combined, spoon the spinach mixture into the cups until they’re around halfway full.

add filling to each cup

Optional: Create an egg wash by whisking one egg and brushing it on the exposed puff pastry dough. This will add a lovely glossy look to that golden brown color when done.

Bake in the preheated oven for 10 to 15 minutes, until the puff pastry is golden brown.

Spinach puffs appetizer

Transfer cups to a wire rack and allow to cool slightly before serving.

Variations

I think this is one incredible appetizer, snack or meal (if you eat a few). But I love how easy it is to change it up when the mood strikes.

Here are a few ideas to try:

  • Use chopped garlic cloves and fresh herbs in the melted butter instead of dried spices if desired.
  • If you are in a hurry, you can use pre-made spinach dip! I prefer the fresher ones in the deli section (Publix has a great one).
  • Try ham and cheddar or swap the spinach for pepperoni for something different.
  • Buy or make a quick buffalo chicken dip for the filling.
baked spinach cups overhead

Storage tips

Spinach and cheese puff pastry cups are best eaten warm out of the oven, but they can be made ahead and enjoyed at room temperature or reheated.

Refrigerate any leftovers in an airtight container and enjoy the next day.

For best results, reheat in the oven or an air fryer just until heated through.

Print the Recipe Card

Next time you want a great snack or appetizer, it’s amazing what you can create with some store-bought puff pastry and yummy filling.

I hope you love it!

Spinach Dip Puff Pastry Cups

5 from 1 vote
Spinach and cheese puff pastry cups are filled with a savory spinach dip and baked to flaky perfection.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 12 Spinach Puffs

Ingredients 

  • 1 puff pastry sheet
  • 2 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley flakes
  • 8 ounces cream cheese, softened
  • 10 ounces frozen spinach, thawed
  • 1 cup mozzarella cheese
  • 1/2 cup parmesan cheese
  • Salt and pepper

Instructions 

  • First, preheat oven to 400°F and spray a muffin tin with cooking spray.
  • On a floured surface, roll out one puff pastry sheet until it's around 1/4 inch thick and slice in straight lines to create 12 (mostly) equal pieces.
  • Press each piece of dough into a muffin cup.
  • Melt butter in a small bowl and stir in garlic powder and parsley.
  • Brush each cup with butter mixture and set aside.
  • Then, in a medium bowl, combine the room temperature cream cheese, spinach, mozzarella cheese, parmesan cheese, salt, and pepper.
  • Note: if thawing frozen spinach, make sure to heat it in the microwave according to the package instructions (usually 2-3 minutes) and thoroughly drain to remove all excess liquid. I also like to dab it with a paper towel before adding to the cream cheese mixture. You can also use baby spinach if you prefer fresh. Be sure to chop well.
  • Once combined, spoon the spinach mixture into the cups until they’re around halfway full.
  • Optional: Create and egg wash by whisking one egg and brushing it on the exposed puff pastry dough. This will add a lovely glossy look to that golden brown color when done.
  • Bake in the preheated oven for 10 to 15 minutes, until the puff pastry is golden brown.
  • Allow to cool slightly before serving and enjoy!

Notes

Refrigerate leftovers in an airtight container. 

Nutrition

Serving: 1Spinach Puff, Calories: 247kcal, Carbohydrates: 12g, Protein: 7g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 34mg, Sodium: 268mg, Potassium: 134mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3178IU, Vitamin C: 1mg, Calcium: 148mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to andreaupdyke@gmail.com.

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5 from 1 vote (1 rating without comment)

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