You will love these Spinach Puff Pastry appetizers with a savory spinach, cheese and chicken filling and golden brown flaky puff pastry are incredible for all your holiday events.
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This recipe is a marriage of tender flaky puff pastry and my favorite recipe for Cheesy Spinach Dip. While I love the original recipe, this one is so much quicker to make - no waiting for dough to thaw! It's a little more sophisticated, too, I think.
I've modified the recipe a little so that the spinach filling puffs when it bakes, making it a perfect match for the buttery puff pastry.
This irresistible spinach filling is made with savory onions and garlic, cream cheese and sour cream, along with cheddar, Parmesan and feta cheeses.
Last Christmas my brother-in-law declared that there was no way he would ever eat spinach - EVER. I totally get it, spinach may be healthy, but I can't stand it unless it is smothered in this creamy, cheesy mixture.
I whipped up a batch of these as a pre-Thanksgiving appetizer (we eat late) and brought them to my mother-in-law's house. That afternoon, I found my brother-in-law snacking on the last of a spinach puff pastry cup while reaching for a second one! These savory little appetizers are so good that he didn't realize they had spinach in them.
Frequently Asked Questions
While both phyllo and puff pastry becomes flaky when baked, they are not the same kind of dough. Puff pastry is a combination of flour and fat whereas phyllo dough is mostly flour and water.
Uncooked puff pastry dough will last 2-3 days in the refrigerator.
Ingredients
Here is what you will need for this recipe:
- Puff Pastry
- cream cheese softened
- cup sour cream
- frozen baby spinach, thawed
- eggs
- feta cheese, crumbled
- shredded cheddar cheese
- garlic, minced
- sweet onion, finely diced
- boneless skinless chicken
- salt and pepper to taste
- pinch red pepper flake
Tips for Thawing and Draining Frozen Spinach
- Line a mesh strainer with a cheesecloth or clean kitchen towel.
- Remove the frozen spinach from the freezer and place it into a mesh strainer.
- Run warm water over the frozen spinach.
- Use your fingers to break apart any frozen chunks.
- Turn off the water.
- Gather up the cheesecloth or kitchen towel and twist to squeeze the water out of the spinach.
How to Make Spinach Puff Pastry
- Preheat the oven to 400-degrees F and grease a 12-cup muffin pan with butter or cooking spray and set aside.
- Combine the cream cheese and sour cream in the bowl of an electric mixer fitted with a paddle attachment.
- Beat the mixture until creamy, then add 1 egg (reserve 1 egg for later) and beat.
- In a skillet, melt 1 tablespoon of butter and cook the onion for 2-3 minutes on medium heat until they begin to soften. Next, add the chicken and brown until cooked through.
- Add the garlic and cook 1-2 minutes more.
- Remove the chicken and shred it.
- Remove the bowl from the stand mixer and fold the chicken and onion mixture into the cream cheese mixture. Next, add in the feta and cheddar cheeses. Season with salt and pepper to taste.
- After that, drain the baby spinach well and add it to the bowl.
- Using a spoonula (see my favorite below), fold all the ingredients together until combined.
- Remove the puff pastry from the refrigerator - it does not need to be thawed and should be kept cold. Unroll the puff pastry and cut into nine even squares. Repeat with the second roll of puff pastry so you have 18 pieces of dough.
- Place the puff pastry squares to the muffin pan, pressing the center down and allowing the corners to hang over a little.
- Use a muffin scoop (see my favorite below) or tablespoon to evenly fill the dough cups with the spinach mixture.
- Fold the four points onto the top of the filling and lightly press.
- Beat the remaining egg with 1 tablespoon of water. Use a pastry brush to lightly brush each of the spinach puff pastry cups with the egg wash.
- Bake for 20-25 minutes until they are puffy and golden brown.
- Allow the cups to cool in the pan for 10 minutes before running a knife around the outside edge to loosen the puff pastry from the pan.
Tips
Use leftover or rotisserie chicken, or a can of white premium chunk chicken breast (well-drained).
Make Ahead
The best way to save time making this recipe is by preparing the filling a day or two ahead of time. On party day, you can cut the puff pastry, fill the cups and bake them. This ensures the best flavor and texture for this appetizer.
Tips for Using Puff Pastry Dough
Here are some tips for working with puff pastry dough.
- Keep the dough cool. Don’t let the dough sit on the countertop for too long; handling it is much easier right out of the refrigerator.
- Use the parchment paper. Unroll and keep the dough on the parchment paper while cutting the squares. You do not need flour.
- Got 10 extra minutes? For extra puffy, flaky cups, pop the trays of spinach cups into the refrigerator for 10-15 minutes before baking. This step is optional, so don't stress if you're in a rush.
Recipe Variations
There are so many ways to make these puff pastry spinach cups your own. Here are a couple of ideas:
- Reduce the spinach to 1-½ cups and add a 14-ounce can of quartered artichoke hearts (be sure to drain the liquid first).
- Instead of feta cheese, you can use mozzarella which has a more mild flavor.
- For a lower calorie option, substitute Greek yogurt for the sour cream.
How do you reheat puff pastry?
I strongly recommend enjoying these the same day they are made, however, if you have leftovers, you can keep the pastry flaky and crisp by reheating these spinach cups in the oven. Place them on a parchment-lined baking sheet in a 225-degree F oven until warmed through.
More Appetizer Ideas
- Crostini is one of my favorite appetizers because it is so versatile. This Olive Tapenade Crostini never disappoints.
- If you liked this recipe, try my Cheesy Spinach Dip with Garlic Roll Dippers.
- Fresh bread and the flavors of your favorite warm dip combine to make this easy Spinach and Artichoke Pull Apart Bread.
- If you love puff pastry, you have to try these super easy Asparagus Puff Pastry Bundles!
Spinach Puff Pastry Recipe
Make-ahead chicken, spinach and cheese stuffed puff pastry make the best appetizers!
Spinach Puff Pastry Cups
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Equipment
Ingredients
- 2 sheets puff pastry dough
- 8 oz cream cheese, softened
- ½ cup sour cream
- 2 eggs
- ¼ cup sweet onion finely diced
- 1½ cups chicken breast
- 1 clove garlic minced
- ¾ cup feta cheese, crumbled
- ¾ cup cheddar cheese
- 2 cups frozen baby spinach, thawed and drained
- salt and pepper to taste
- Kosher salt to taste
- pinch red pepper flake
Instructions
- Preheat the oven to 400-degrees F.
- Grease a 12-cup muffin pan with butter or cooking spray and set aside.
- Combine the cream cheese and sour cream in the bowl of an electric mixer fitted with a paddle attachment.
- Beat the mixture until creamy.
- Add 1 egg (reserve 1 egg for later) and beat.
- In a skillet, melt 1 tablespoon of butter and cook the onion for 2-3 minutes on medium heat until they begin to soften.
- Add the chicken and brown until cooked through.
- Add the garlic and cook 1-2 minutes more.
- Remove the chicken and shred it.
- Remove the bowl from the stand mixer and fold the chicken and onion mixture into the cream cheese mixture.
- Next, add in the feta and cheddar cheeses.
- After that, drain the baby spinach well and add it to the bowl.
- Season with salt and pepper to taste.
- Using a spoonula (see my favorite below), fold all the ingredients together until combined.
- Remove the puff pastry from the refrigerator - it does not need to be thawed and should be kept cold.
- Unroll the puff pastry and cut into nine even squares. Repeat with the second roll of puff pastry so you have 18 pieces of dough.
- Add the puff pastry squares to the muffin pan, pressing the center down and allowing the corners to hang over a little. (This recipe makes 18 Spinach Puff Pastry Cups. If you don't have two muffin pans, place the extra pastry dough back in the fridge while the first tray bakes. Wait until the pan cools completely - this is very important - and then build your remaining 6 cups and bake them.)
- Use a muffin scoop (see my favorite below) or tablespoon to evenly fill the dough cups with the spinach mixture.
- Fold the four points onto the top of the filling and lightly press.
- Beat the remaining egg with 1 tablespoon of water.
- Use a pastry brush to lightly brush each of the spinach puff pastry cups with the egg wash.
- Bake for 20-25 minutes until they are puffy and golden brown.
- Allow to cool for 10 minutes before running a knife around the outside edge to loosen the puff pastry from the pan.
- Serve warm or at room temperature.
Notes
Time Saving Shortcuts
Use leftover or rotisserie chicken, or a can of white premium chunk chicken breast (well-drained).How to Make this Recipe Ahead of Time:
The best way to save time making this recipe is by preparing the filling a day or two ahead of time. On party day, you can cut the puff pastry, fill the cups and bake them. This ensures the best flavor and texture for this appetizer.For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
Christina Lamper says
Didn’t know the difference in pastry types. I am excited to try this puff pastry! Thanks for the info and recipe!
Michelle James says
These look amazing! What a great appetizer to serve on Christmas Eve!
Robert Skowyra says
What do I do with the extra squares of cut pastry dough? 12 cup muffin tin for 18 squares pasrty?
Ang Paris says
Hi Robert! This makes 18 pastry cups. If you don't have two muffin pans, you can just place the pastry dough back in the fridge while the first tray bakes. Wait until the pan cools, and then build your remaining 6 cups.