Spinach Puffs

There are so many things to be thankful for right now – although my family and friends definitely top the list – good food is up there as well, and of course my job and my wonderful hobby, my blog.  I also want to thank my readers for being there and encouraging me to keep going.  When it is late and I am tired, and all I want to do is go to bed, it actually helps knowing that if I spend the time to post something, there is at least someone out there reading.

This year for Thanksgiving, I am redefining simplicity.  We are not hosting a bunch of people, so we are keeping it simple.  Turkey, gravy, stuffing, mashed potatoes, roasted green beans and delicate squash.  It wasn’t until today when I realized that I didn’t think about appetizers.  Fortunately, I have plenty of this and that in the pantry that will go perfectly with cocktails.  So, even though tomorrow should be simple, I decided that I couldn’t let the weekend go without getting trying out these Spinach Puffs I read in Bon Appetit.  I made them to go with some soup I made tonight – which was delicious (more on that in another post) – and they were a huge hit.  They were super simple, looked beautiful, and tasted amazing.  I could have eaten the spinach filling by itself – but surrounded by puffed pastry – what could be better?  They would make a great last-minute appetizer for any occasion.

I hope you are all redefining Thanksgiving in your own way – whatever that may be.  And, if you are reading this and just realized that you have no idea what you are making for your appetizer – you can thank me.  Happy Thanksgiving!!


  • 1 10-ounce package frozen chopped  spinach, thawed
  • 1/2 cup crumbled feta
  • 1/4 cup minced onion
  • 1 tablespoon olive  oil
  • 1 teaspoon chopped  dill
  • 1 teaspoon minced  garlic
  • Kosher salt and freshly ground  black pepper
  • 2 large eggs
  • 1 sheet frozen puff pastry (from a  17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled


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 center.

DO AHEAD Spinach puffs  can be assembled 3 hours ahead. Cover puffs and chill.

Preheat oven to 400°.  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.

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