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Spinach Puffs

These savoury spinach puffs are a delightful vegetarian snack, perfect for weekend brunching or as an elegant starter for a dinner party. The combination of salty feta, aromatic dill, and earthy spinach creates a classic Mediterranean-inspired filling, all encased in a beautifully crisp, golden puff pastry shell. Using a muffin pan ensures each puff develops a lovely height, with the pastry corners providing a satisfying crunch in every bite.

Quick to assemble and incredibly reliable, this recipe is a fantastic addition to your homemade baking repertoire. You can prepare the puffs up to three hours in advance and keep them chilled in the fridge, making them a stress-free option for busy hosts. Serve them warm from the oven for the best texture, perhaps alongside a light green salad or as a standalone treat for guests.

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Ingredients for Spinach Puffs

  • 1 275g package frozen chopped spinach, thawed

  • 1/2 cup crumbled feta

  • 60ml minced onion

  • 1 tablespoon olive oil

  • 1 teaspoon chopped dill

  • 1 teaspoon minced garlic

  • Kosher salt and freshly ground black pepper

  • freshly ground black pepper

  • 2 large eggs

  • 1 sheet frozen puff pastry (from a 17.90g package), thawed, rolled out to a 12" square, kept chilled

  • A standard 6-cup muffin pan

Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.

Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in centre. DO AHEAD: Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.

Preheat oven to 204°C. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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