Cheesy and savory Spinach and Cheese Puffs are a delicious and classic party appetizer. They’re always a big hit, and easy to make with just a handful of ingredients!

Easy appetizers like these Spinach and Cheese puffs are great for football parties, New Year’s Eve, or holiday gatherings. Need more appetizer ideas? Serve these alongside my Ranch Taco Bites, Mini Cheese Ball Bites, Pepperoni Crescent Rolls, and Cheddar Bay Sausage Balls for a hearty appetizer spread that will keep your guests full and happy!

Why you’ll love this recipe:

If you’re looking for the perfect party appetizer, these spinach puffs are exactly what you need! Light, flaky, and buttery pastry is baked around the most delicious blend of spinach, cheese, and savory seasonings.

Spinach puffs are nearly everything you want from an appetizer. Cheesy, savory, crispy on the outside, and creamy on the inside…basically they’re the best.

Ingredients you’ll need:

Cream cheese- softened
Parmesan cheese- grated
Garlic powder
Onion powder
Italian seasoning
Eggs
Salt and pepper
Frozen spinach- thawed and drained
Store-bought frozen puff pastry- thawed

By using shortcut ingredients like frozen spinach and store-bought puff pastry sheets, you’ll be shocked at how simple these Spinach and Cheese Puffs are to make while still being packed with flavor!

Whenever I need an appetizer that I know will be easy, impressive, and a total crowd-pleaser, I turn to frozen puff pastry. These sheets of buttery, flaky dough are endlessly versatile, bake up beautifully golden every time, and can be found in the freezer section of any grocery store!

How to make the best Spinach and Cheese Puffs:

Preheat your oven to 400 degrees F and line two baking trays with parchment paper or silicone baking mats.
In a medium mixing bowl, combine softened cream cheese, grated parmesan cheese, garlic powder, onion powder, Italian seasoning, 1 egg, and salt and pepper.
Add your frozen spinach into a bowl of hot water and let sit for 2 minutes. Drain off the water, then squeeze the spinach really well to remove any excess liquid.
Add the spinach into the cheese mixture and mix to combine, then set aside for later.
Working with 1 sheet at a time, unroll the sheets of thawed puff pastry and cut each sheet into 9 equal squares.
Turn each pastry square so it looks like a diamond, then spoon the filling in the middle of the pastry from top to bottom, making sure to leave about half an inch of pastry on each side.
Place on your prepared baking sheets, then lightly brush whisked egg on the right corner of the pastry.
Fold the left pastry corner over the filling, then fold the egg-washed corner over the first folded piece of dough and press gently to seal.
Brush each pastry lightly with the remaining whisked egg and sprinkle with more grated parmesan cheese. Bake for 18-20 minutes, or until golden brown!

Puff pastry appetizers are a favorite in my household. There’s nothing quite like buttery, flaky puff pastry stuffed with tasty ingredients like spinach and cheese.

The puffs’ filling is inspired by one of the most loved appetizers of all time: baked spinach dip! It’s a quick, ever-delicious combo of cream cheese, parmesan cheese and, well you guessed it… spinach! If you like spinach dip, you’re going to love these!

My tops tips:

SOFTENED CREAM CHEESE: Letting your cream cheese soften is important for a smooth, lump-free filling. If you don’t have time to let your cream cheese soften on the counter, you set the cream cheese on top of your oven while it pre-heats to softened it in a matter of minutes.
DRAINED SPINACH: It’s important to thaw and remove any excess liquid from the frozen spinach before adding it to the filling mixture. Draining the liquid keeps these pastries nice and flaky and is a step you do not want to skip!
PUFF PASTRY: Using frozen, store-bought puff pastry is a huge time-saver here! Just be sure to thaw your pastry dough in advance. It should still feel slightly cool to the touch – if the dough gets too warm, it won’t puff as it bakes.
EGG WASH: Brushing one edge of the pastries with a little whisked egg helps to seal them. Adding more whisked egg on top of the pastries helps the grated cheese stick to the surface and makes these pastries extra golden brown once baked.
STORING: Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze leftovers too! Place in the freezer on a baking sheet then once frozen, transfer them to a freezer bag. Thaw in the fridge or at room temperature and reheat once ready.
REHEATING: Enjoy these at room temperature, or reheat in the oven, air fryer or a toaster oven for a few minutes until warm and crisp. They will be a little bit softer at the bottom in comparison to freshly-made ones but the edges that are not covered with the filling will be still quite crunchy.

These Spinach and Cheese Puffs taste great both warm and at room temperature, so you don’t need to stress about timing the exact moment you pull them from the oven. Heat them up a little before your guests arrive, place them on the table, then enjoy the moment when they disappear!

Looking for more easy appetizers? Try these out!

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