I whip up these elegant Spinach Puffs as a flaky, savory appetizer that’s both cheesy and crispy. They’re perfect for parties, easy to make ahead, and always impress.

Spinach Puffs

Why I’ll Love This Recipe

I adore the rich, creamy spinach and ricotta filling wrapped in golden puff pastry.
These appetizers come together quickly and stay beautiful, making every gathering feel effortless yet fancy.
I can prep them in advance—refrigerated or frozen—and they bake up just as well when I’m ready.
They’re vegetarian and freezer-friendly, so I feel good sharing them with friends of all diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I use these ingredients:
puff pastry sheet
baby spinach
garlic cloves, minced
olive oil
ricotta cheese
grated Parmesan cheese
egg
egg yolk
salt and black pepper
sesame seeds (for topping)

Directions

I preheat my oven to 400°F and line a baking tray with parchment.
I sauté minced garlic in olive oil until fragrant, then add spinach with a pinch of salt and pepper and cook until wilted. I let it cool.
I cut the puff pastry into 12 squares and lay them onto my prepared tray.
In a bowl, I mix the cooled spinach with ricotta, Parmesan, and an egg, seasoning to taste.
I spoon the mixture into the center of each pastry square, fold two opposite corners together to seal, then brush with egg yolk and sprinkle sesame seeds on top.
I bake until the puff pastry is beautifully golden—about 25 to 35 minutes.

Servings and timing

I usually get 12 puffs per batch.

Prep time: around 10–15 minutes
Bake time: 25–35 minutes
Total time: approximately 40–50 minutes

Variations

I like to keep it classic, but sometimes I mix things up by:

Using gluten-free puff pastry or swapping in feta for ricotta for a tangier profile.
Trying fresh spinach instead of baby spinach, just sautéed well and drained.
Adding extras like sun-dried tomatoes, mushrooms, or herbs into the filling for depth.

Storage/reheating

I store them in an airtight container in the fridge for about 3 days. When I want them fresh, I reheat in a warm oven or air fryer to keep that crisp pastry.
I also freeze unbaked puffs—just thaw and bake when ready, and they’re just as flaky and delicious.

FAQs

Can I prepare them ahead of time?

Yes—I often assemble them the night before and refrigerate, or freeze them to bake later.

Are these vegetarian?

Absolutely—they’re packed with spinach, ricotta, and Parmesan, making them great for vegetarians.

What if I don’t have puff pastry?

I’ve tried phyllo or pie crust, and while the texture changes, it still works beautifully.

How can I avoid soggy puffs?

I always squeeze or sauté out excess moisture from the spinach and drain the ricotta so the filling holds well.

Do they freeze well?

Yes—I freeze both uncooked and baked puffs. Thawed, they still bake up crisp or reheat beautifully.

Conclusion

I love making these Spinach Puffs because they’re quick, versatile, and look so elegant with minimal effort. Whether I’m hosting a party or need a savory snack that hits the spot, they’re always a win. Let me know if you’d like ideas for flavor twists or make‑ahead tricks—I’m always up for creative baking!