If you’re looking for the ultimate crowd-pleaser, this Cheesy Spinach Puff Pastry Bites Recipe is exactly what you need. Crispy, golden, and packed with a savory spinach and cheese filling, these little bites are absolute magic straight from the oven to your party platter.
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Why You'll Love This Recipe
I can’t get enough of these cheesy spinach puffs—they’re just so delicious and surprisingly simple to make. Every time I bring them out, they vanish in minutes, and I’m always asked for the recipe.
- Crispy & Golden: The puff pastry turns perfectly flaky and golden every time, giving you that incredible crunch you crave.
- Flavor-Packed Filling: Creamy ricotta, tangy feta, and sun dried tomatoes combine for a savory, fresh filling.
- Quick to Assemble: Prep and bake in just under an hour, making it great for last-minute gatherings.
- Versatile Snack: Perfect as appetizers, party snacks, or even a light lunch.
Ingredients & Why They Work
Choosing the right ingredients makes all the difference here. Grab a good-quality puff pastry and fresh—or well-drained—cheeses to keep the filling creamy yet not soggy. Pro tip: kitchen scissors come in handy for chopping spinach and sun dried tomatoes evenly.
- Frozen spinach: Thaw and squeeze out excess water to keep the pastry crisp and filling flavorful.
- Ricotta cheese: Adds creamy texture but needs draining to avoid sogginess.
- Feta cheese: Provides tangy, salty bursts of flavor that complement the spinach beautifully.
- Sun dried tomatoes: Bring a rich, slightly sweet punch that lifts the whole bite.
- Puff pastry sheet: The flaky, buttery base that crisps up to golden perfection.
- Olive oil spray or brush: Helps with browning and adds a subtle hint of richness to the pastry tops.
- Salt and pepper: Simple seasoning that balances and enhances all the flavors.
Make It Your Way
The beauty of this Cheesy Spinach Puff Pastry Bites Recipe is how easily it adapts to your taste and pantry. Whether you want to spice things up or keep it mild, these little puffs welcome all kinds of creative twists.
- Variation: I love adding a pinch of crushed red pepper flakes to the filling for a subtle kick that contrasts beautifully with the creamy cheeses.
- Seasonal Twist: In springtime, I sometimes mix in a handful of fresh herbs like dill or chives to brighten the flavors and add a lovely fresh aroma.
- Dietary Swap: For a vegan take, swap ricotta and feta for plant-based alternatives and pick vegan puff pastry. The flavor and texture are still just as delightful!
- Cheese Swap: You can replace feta with goat cheese for a tangier bite, or add shredded mozzarella for extra gooeyness.
Step-by-Step: How I Make Cheesy Spinach Puff Pastry Bites Recipe
Step 1: Drain the Ricotta to Keep It Creamy, Not Soggy
Start by slicing the ricotta cheese into quarters. Place these pieces on a plate lined with paper towels and let them sit for about 10 minutes. This draining step is essential to remove any excess moisture, ensuring your pastry stays crisp, not soggy. You’ll notice the ricotta firming up slightly — that’s exactly what we want!
Step 2: Prepare the Spinach with a Good Squeeze and Chop
While the ricotta drains, get your thawed spinach ready. Use your hands to squeeze out every bit of water — this prevents sogginess later on. Then, grab some kitchen scissors and roughly chop the spinach into bite-sized pieces. The scissors really help distribute the spinach evenly throughout the filling.
Step 3: Mix Your Filling Ingredients to Flavorful Perfection
In a large bowl, combine the chopped spinach with your drained ricotta. Season generously with salt and pepper to enhance the flavors. Next, crumble the feta cheese into the bowl and finely chop the sun dried tomatoes with scissors before adding them in. Mix everything thoroughly, tasting as you go to get the seasoning just right — creamy, savory, and lightly tangy.
Step 4: Prep the Oven and Puff Pastry for Golden Baking
Preheat your oven to 375°F (190°C) so it's ready once your puffs are assembled. Meanwhile, slice your puff pastry sheet into 9 equal rectangles or squares. Lightly spray a muffin tin with olive oil to prevent sticking, then gently press each pastry piece into the cups. The edges should hang slightly over the sides—these will help seal your puffs later and create that classic golden finish.
Step 5: Fill, Fold, and Seal With Care
Spoon a heaping tablespoon of your spinach and cheese filling into each pastry-lined muffin cup, dividing it evenly. Now fold two opposite edges of the puff pastry over the filling to meet in the center, then fold the remaining two edges the same way, gently pressing them to seal the shape. This creates a lovely enveloped bite that's both rustic and elegant.
Step 6: Olive Oil and Bake Until Perfectly Puffy
Lightly brush or spray the tops of each puff with olive oil — this step helps them brown beautifully and adds a subtle, fragrant touch. Bake in your preheated oven for 25 minutes until each puff is beautifully puffed up and a light golden brown. You’ll know they’re ready when they look crisp and smell irresistible.
Step 7: Cool Slightly and Serve Warm or Room Temperature
When the timer goes off, remove your puffs from the oven and let them cool for 5 minutes in the muffin tin—this helps them set and makes them easier to handle. Then, slide a knife underneath each puff to carefully pop it out. Place the bites on a wire rack and let them cool for another 5 minutes. These tasty treats are perfect served warm or at room temperature, making them a versatile crowd-pleaser.
Top Tip
Getting these Cheesy Spinach Puff Pastry Bites just right takes a bit of finesse, but a few handy tips from my kitchen adventures can make all the difference in baking success.
- Drain the cheeses and spinach well: I’ve learned that squeezing out all excess moisture from the ricotta and spinach avoids soggy pastry and ensures crispiness every time.
- Use kitchen scissors for chopping: Finely chopping the spinach and sun dried tomatoes with scissors helps distribute flavors evenly throughout each bite — much better than uneven chunks.
- Don’t skip the olive oil spray: >A light brush or spray of olive oil on top before baking gives that perfect golden shine and a subtle depth of flavor that completes these savory puffs.
- Seal the pastry edges gently but securely: >I avoid over-handling the dough to keep it flaky but press just enough to hold the sides together and prevent filling leaks during baking.
How to Serve Cheesy Spinach Puff Pastry Bites Recipe
Garnishes
Sprinkle freshly chopped parsley or basil over the puffs right before serving to add a burst of color and an herby freshness. A dash of flaky sea salt on top can heighten the flavors even more. For some extra zing, serve them with a side of tangy tzatziki or a smooth roasted red pepper dip — both complement the Mediterranean-inspired filling beautifully.
Side Dishes
These Cheesy Spinach Puff Pastry Bites make fantastic starters alongside a crisp green salad with lemon vinaigrette or a vibrant tomato and cucumber salad. They also pair wonderfully with a hearty bowl of Mediterranean soup like lentil or tomato basil. For party snacks, lay out some olives, marinated artichokes, and crusty bread to create an inviting spread.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover Cheesy Spinach Puff Pastry Bites in an airtight container in the refrigerator. They’ll keep well for up to 2 days—just be sure to enjoy them sooner rather than later for the best texture and flavor.
Freezing
You can freeze these puffs uncooked for convenience: prepare and fill them as directed, then place the filled muffin tin in the freezer until solid. Once frozen, transfer the puffs to a freezer bag or container. When ready to bake, bake them directly from frozen, adding a few extra minutes to the baking time until golden and puffed.
Reheating
To reheat, preheat your oven to 350°F (175°C). Place the puffs on a baking sheet and warm for 8–10 minutes until heated through and crispy again. Avoid microwaving, as this can make the pastry soggy and lose that delightful crunch.
Frequently Asked Questions:
Absolutely! If using fresh spinach, wilt it in a pan briefly and then squeeze out all excess moisture before mixing into the filling. This helps maintain the right texture and prevents soggy pastry.
Yes, draining the ricotta cheese by resting it on paper towels for 10 minutes removes excess liquid that could make the pastry soggy, ensuring your puffs bake up crisp and golden.
You can prepare and fill the pastry cups in advance, then freeze before baking. Bake them straight from the freezer when you’re ready for fresh, warm bites.
To make a vegan version, substitute the cheeses with plant-based alternatives and use vegan puff pastry. The rest of the steps remain the same, so you can still enjoy these delicious snacks!
Final Thoughts
There’s something wonderfully comforting about warm, flaky puff pastry wrapped around a creamy, cheesy spinach filling — these Cheesy Spinach Puff Pastry Bites are truly a crowd-pleaser. I hope you enjoy making and sharing them as much as I do. They’re perfect for gatherings big and small, or any time you want a satisfying snack that feels a little special. Happy baking!
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Cheesy Spinach Puff Pastry Bites Recipe
- Prep Time: 20 minutes
- Draining Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 9 pastries
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Delightfully crispy and golden spinach puffs filled with a creamy mixture of ricotta, feta cheese, and sun dried tomatoes. These savory pastries are perfect as appetizers or snacks, combining rich cheese flavors with the freshness of spinach inside flaky puff pastry.
Ingredients
Filling
- 7 oz frozen spinach - thawed
- 7 oz ricotta cheese
- 2 oz feta cheese
- 1 oz sun dried tomatoes
- Salt and pepper to taste
Pastry
- 1 puff pastry sheet - approx 14 x 9 inches
- Olive oil spray or brush for greasing and topping
Instructions
- Drain ricotta: Slice the ricotta cheese into quarters and place the pieces on a plate lined with paper towels for 10 minutes to remove excess liquid.
- Prepare spinach: Squeeze out all the excess water from the thawed spinach. Use kitchen scissors to roughly chop the spinach into pieces.
- Mix filling: In a large bowl, combine the chopped spinach and drained ricotta. Season with a good pinch of salt and black pepper, then mix well.
- Add cheeses and tomatoes: Crumble in the feta cheese, chop the sun dried tomatoes into small pieces using kitchen scissors, then add them to the bowl. Mix all ingredients thoroughly and adjust seasoning to taste.
- Preheat oven: Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking.
- Prepare puff pastry: Slice the puff pastry sheet into 9 equal rectangles or squares. Spray a muffin tin with olive oil spray and place each pastry piece inside, pressing gently to cover the sides with the edges extending over the rim.
- Fill and fold: Add a heaped tablespoon of the filling into each pastry cup. Fold two opposite sides of the pastry together in the middle, then fold the remaining two edges together and gently press to seal.
- Brush and bake: Lightly spray or brush the tops of each pastry with olive oil. Bake in the preheated oven for 25 minutes until puffed up and light golden brown.
- Cool and serve: Remove from oven and let cool for 5 minutes in the pan to set. Carefully lift each puff out using a knife. Transfer to a wire rack and allow to cool another 5 minutes before serving warm or at room temperature.
Notes
- Make sure to thoroughly drain both the ricotta and spinach to avoid soggy pastry.
- Use kitchen scissors to finely chop spinach and sun dried tomatoes for even distribution.
- Olive oil spray or brushing helps the puffs brown nicely and adds a subtle flavor.
- These puffs are best enjoyed the same day but can be reheated gently in the oven.
- For a vegan version, substitute cheeses with plant-based alternatives and use vegan puff pastry.
Nutrition
- Serving Size: 1 pastry
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 182 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 17 mg


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