Spinach Puffs

These bite-sized spinach puffs are reminiscent of artichoke dip, with a slight hint of spice from ground pepper and za'atar seasoning. Puff pastry surrounds the savory filling, adding a crispy golden crust on the outside.

a recipe photo of the Spinach Puffs
Photo: Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Active Time:
35 mins
Total Time:
1 hrs 25 mins


  • 1 tablespoon extra-virgin olive oil

  • ¾ cup chopped yellow onion

  • 2 large cloves garlic, grated

  • ¾ cup canned chopped artichoke hearts, rinsed

  • 8 cups lightly packed baby spinach, coarsely chopped

  • 1 cup crumbled feta cheese

  • 1 (8 ounce) package reduced-fat cream cheese

  • ½ cup low-fat plain strained (Greek-style) yogurt

  • 1 large egg

  • ¼ cup grated Parmesan cheese

  • 2 tablespoons chopped fresh herbs (such as dill, parsley and/or chives)

  • ½ teaspoon za'atar

  • ½ teaspoon ground pepper

  • 1 (17.65-ounce) package frozen puff pastry sheets (2 sheets), thawed

  • All-purpose flour, for work surface


  1. Preheat oven to 400°F. Coat a 24-cup mini muffin pan with cooking spray.

  2. Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until tender, about 3 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 30 seconds. Add artichokes; cook, stirring occasionally, until liquid has evaporated, about 1 minute. Add spinach; cook, stirring occasionally, until wilted, 1 to 2 minutes. Transfer the mixture to a large bowl and refrigerate, uncovered, until slightly cooled, about 10 minutes.

  3. Add feta, cream cheese, yogurt, egg, Parmesan, herbs, za'atar and pepper to the spinach mixture; stir until combined.

  4. Unfold 1 puff pastry sheet on a lightly floured surface and gently roll into a 9-by-12-inch rectangle. Cut into 12 (3-inch) squares. Gently press 1 pastry square into the bottom of each prepared muffin cup, letting the corners overhang. Repeat with the remaining puff pastry sheet. Divide the spinach mixture evenly among the pastry cups, about 2 tablespoons each.

  5. Gently stretch the 4 points of each puff pastry square together toward the center so that they cover the filling, then lightly press them together in the middle.

  6. Bake until puffed and golden, 30 to 35 minutes. Let cool in the pan for 10 minutes, then run a knife carefully around edges to gently loosen each pastry. Transfer to a wire rack and let cool for 10 minutes. Serve warm or at room temperature.

To make ahead:

Refrigerate filling (Steps 2-3) in an airtight container for up to 3 days. Freeze baked puffs in an airtight container for up to 1 month. Thaw in refrigerator overnight and reheat in a 375°F oven until warmed through, about 15 minutes.


24-cup mini muffin tin

Nutrition Facts (per serving)

150 Calories
10g Fat
13g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 150
% Daily Value *
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 5g 10%
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Vitamin A 1442IU 29%
Vitamin C 6mg 7%
Vitamin D 3IU 1%
Folate 5mcg 1%
Vitamin K 91mcg 76%
Sodium 248mg 11%
Calcium 76mg 6%
Iron 2mg 11%
Magnesium 17mg 4%
Potassium 30mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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