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Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn

Spinach puffs on a blue background

Photographer: Jen Causey, Food Stylist: Ruth Blackburn

Active Time:35 minsTotal Time:1 hr 25 minsServings:24Jump to Nutrition Facts

Active Time:35 minsTotal Time:1 hr 25 minsServings:24

Active Time:35 mins

Active Time:

35 mins

Total Time:1 hr 25 mins

Total Time:

1 hr 25 mins

Servings:24

Servings:

24

Jump to Nutrition Facts

Ingredients for the spinach puffs recipe

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Ingredients

1tablespoonextra-virgin olive oil

¾cupchopped yellow onion

2large cloves garlic, grated

¾cupcanned chopped artichoke hearts, rinsed

1cupcrumbled feta cheese

1(8 ounce) packagereduced-fat cream cheese

½cuplow-fat plain strained (Greek-style) yogurt

1large egg

¼cupgrated Parmesan cheese

2tablespoonschopped fresh herbs (such as dill, parsley and/or chives)

½teaspoonza’atar

½teaspoonground pepper

1(17.65-ounce) packagefrozen puff pastry sheets (2 sheets), thawed

All-purpose flour, for work surface

Directions

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

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.

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

Puff pastry cut into squares, some squares folded into muffin tin cups

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.

Muffin tin cups filled with puff pastry dough and a spinach filling, not baked

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.

Muffin tin cups filled with puff pastry dough and a spinach filling, after baking

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.

Equipment:

24-cup mini muffin tin

Originally appeared: EatingWell.com, March 2023

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Nutrition Facts(per serving)150Calories10gFat13gCarbs5gProtein

Nutrition Facts(per serving)

  • 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.