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Spinach Puff Pastry Cups

Mouthwatering Spinach Puff Pastry cups stuffed with an irresistible mixture of spinach, garlic, cream cheese, cheddar, and feta cheeses and baked until puffy and golden brown.

Course Appetizer
Cuisine American
Keyword spinach puff pastry
Prep Time 10 minutes
Servings 18 cups
Calories 417kcal
Author Ang Paris


  • cast iron skillet


  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 2 eggs
  • 1/4 cup sweet onion finely diced
  • cups chicken breast
  • 1 clove garlic minced
  • 3/4 cup feta cheese, crumbled
  • 3/4 cup cheddar cheese
  • 2 cups frozen baby spinach, thawed and drained
  • salt and pepper to taste
  • Kosher salt to taste
  • pinch red pepper flake


  • 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.
  • 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.


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.

Tips for Using Wewalka Dough

Wewalka Dough comes rolled with parchment paper which makes it super simple to handle. 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.

Spinach Puff Pastry 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 1-1/2 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.
Please note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.


Calories: 417kcal | Carbohydrates: 43g | Protein: 18g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 832mg | Potassium: 257mg | Fiber: 3g | Sugar: 4g | Vitamin A: 998IU | Vitamin C: 2mg | Calcium: 428mg | Iron: 3mg