If you’re looking for a snack that’s both indulgent and bursting with flavor, you’re in for a treat with this Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe. I absolutely love how these little golden pockets combine creamy ricotta, tangy feta, savory spinach, and those irresistibly sweet sun-dried tomatoes—all wrapped up in flaky puff pastry. Whether you’re serving them for a crowd or just craving something delicious, these puffs are guaranteed to delight. Keep reading, and I’ll walk you through everything you need to make them perfectly every time!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these staples on hand, making it a great last-minute appetizer.
- Flavor Explosion: Combining creamy cheeses with sun-dried tomatoes gives each puff a tangy, savory pop you won’t forget.
- Beautiful and Crispy: The golden puff pastry girth makes these a showstopper on any table.
- Versatile Snack: Perfect warm or at room temperature, making them ideal for parties or casual munching.
Ingredients You’ll Need
These ingredients come together beautifully to create a balanced filling and flaky outer shell. Make sure to pick high-quality cheeses—they really make a difference in taste!
- Frozen Spinach: Thawed and well-drained to avoid soggy puffs; I like to squeeze it tightly with my hands or a clean towel.
- Ricotta Cheese: Use full-fat ricotta for the creamiest texture, and be sure to drain it well to keep the pastry crisp.
- Puff Pastry Sheet: Thawed but still cold, so it’s easier to handle and keeps its flaky texture when baked.
- Feta Cheese: Provides that salty, tangy kick—crumbled fresh for best results.
- Sun-Dried Tomatoes: I prefer the oil-packed kind for softness and flavor, chopped finely so they blend into every bite.
- Salt and Pepper: Just a pinch to enhance all the natural flavors without overpowering.
Variations
I love experimenting with this Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe because you can easily tweak the filling to suit different tastes or dietary needs. Don’t hesitate to make it your own!
- Vegetarian Option: It’s already vegetarian, but if you want extra protein, add chopped olives or pine nuts for added texture and flavor.
- Herb Boost: Fresh dill or basil stirred into the filling can elevate the flavor, and I’ve found it gives a lovely aroma that freshens the whole bite.
- Spicy Kick: A pinch of red chili flakes mixed in can add some heat without overwhelming the other flavors.
- Dairy-Free Twist: Swap ricotta and feta with vegan cheese alternatives and watch how it still maintains a rich, creamy character.
How to Make Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe
Step 1: Drain and Prep the Ricotta and Spinach
Start by cutting the ricotta into quarters and placing it on a plate lined with paper towels. Let it drain for about 10 minutes; this simple trick prevents soggy pastry. At the same time, squeeze the thawed spinach tightly to remove all excess water—wet spinach is the biggest puff pastry enemy, trust me! Then use kitchen scissors to roughly chop the spinach, making it easier to mix and distribute evenly.
Step 2: Mix the Filling
In a large bowl, combine the drained ricotta and spinach, then season with a good pinch of salt and fresh cracked black pepper. Crumble in your feta and add the chopped sun-dried tomatoes (using scissors makes this so easy!). Mix everything gently but thoroughly. This filling tastes incredible on its own—I often sneak a spoonful while prepping!
Step 3: Prepare the Puff Pastry Cups
Preheat your oven to 375℉ (190℃). Slice the puff pastry into 9 equal rectangles or squares—don’t worry about perfection here; rustic cuts work just fine. Spray a muffin tin lightly with olive oil spray and press each pastry piece inside a muffin cup. You’ll have some overhang; that’s perfect because you’ll fold the edges over the filling soon.
Step 4: Fill and Fold
Spoon a heaping tablespoon of the filling into each pastry cup, dividing it evenly. Then fold two opposite edges together in the middle, followed by the remaining edges, and gently press to seal. It’s okay if the puffs look a bit rustic—they’ll puff up beautifully in the oven.
Step 5: Bake to Golden Perfection
Brush or spray the tops with olive oil to help them crisp up. Bake for 20 to 25 minutes, depending on your oven, until your puffs have puffed up into light golden beauties. I like to keep an eye after the 20-minute mark because ovens vary—don’t let them burn! Once baked, let them cool in the pan for about 5 minutes to help them set before carefully removing them with a knife underneath.
Pro Tips for Making Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe
- Drain Thoroughly: I learned early on that skipping ricotta and spinach draining makes your pastry soggy, so don’t skip this step!
- Chop with Scissors: Using kitchen scissors to chop spinach and sun-dried tomatoes makes prep quicker and ensures even mixing.
- Watch Your Oven: Because puff pastry can brown fast, keep a close eye after 18 minutes to avoid burning.
- Use Olive Oil Spray: Brushing with oil seals the pastry and gives it that gorgeous golden finish—don’t substitute with water, or it won’t crisp right.
How to Serve Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe
Garnishes
I like sprinkling a bit of freshly chopped parsley or basil on top just before serving—it adds a fresh, vibrant note that balances the richness. A light drizzle of balsamic glaze is something I sometimes try for extra zing, especially when serving at parties.
Side Dishes
These puffs go beautifully alongside a crisp green salad or a simple tomato and cucumber salad with a lemon vinaigrette. When I’ve served them as part of brunch, I’ve paired them with fresh fruit and a light yogurt dip for a refreshing combo.
Creative Ways to Present
For special occasions, I’ve arranged these puffs on a large wooden board garnished with edible flowers and microgreens. They also look festive stacked like mini towers or presented in colorful cupcake liners for easy serving at parties. It’s a guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store leftover puffs in an airtight container in the fridge. Because of the puff pastry, they’re best eaten within 1-2 days, but if refrigerated properly, they hold their flavor and texture surprisingly well.
Freezing
I’ve frozen these puffs before baked. I assemble them in the muffin tin, freeze until solid, then transfer to a freezer bag. When ready to bake, I pop them straight into a hot oven, adding a few extra minutes, and they come out beautifully crispy and golden.
Reheating
To reheat, I use the oven or toaster oven at 350℉ for about 8-10 minutes to bring back that crispiness—microwaving ruins their flaky texture, so avoid it if you want your puffs to stay delicious.
FAQs
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Can I use fresh spinach instead of frozen for this recipe?
Absolutely! If you’re using fresh spinach, wilt it down in a pan with a little olive oil until it’s cooked, then squeeze out all the moisture before mixing it with the cheeses. This will ensure your puffs don’t get soggy.
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Do I have to fold the puff pastry edges to seal the filling?
Folding the edges helps keep the filling in place and adds a pretty rustic look, but if you prefer, you can leave them open or crimp the edges with a fork. Just be mindful that filling might leak during baking if not sealed properly.
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Can I make the filling ahead of time?
Yes! You can prepare the filling a day in advance and store it covered in the fridge. Just give it a quick stir before filling the puff pastry to redistribute any moisture that may have settled.
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What’s the best type of sun-dried tomatoes to use?
I prefer oil-packed sun-dried tomatoes because they’re softer and more flavorful, but if you only have dry-packed ones, soak them in warm water for 10 minutes before chopping and adding them.
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How do I ensure the puff pastry is flaky and crispy?
Drain your filling ingredients well to avoid excess moisture, keep the puff pastry chilled until ready to use, and brush the tops with olive oil before baking to achieve that golden, flaky texture.
Final Thoughts
This Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe holds a special place in my heart because it’s so easy and reliably tasty—every time I make them, my family can’t get enough! They’re perfect for those moments when you want impressive flavor without fuss. Give them a try, and I’m sure you’ll be making these your go-to snack or appetizer, just like I have!
Print
Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 9 pastries
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Spinach Puffs are a delicious and flaky appetizer featuring a creamy filling of ricotta, feta, spinach, and sun-dried tomatoes wrapped in golden puff pastry. Perfectly crispy on the outside and flavorful inside, they make an ideal snack or party treat.
Ingredients
Filling
- 7 oz frozen spinach, thawed and squeezed dry
- 7 oz ricotta cheese, drained
- 2 oz feta cheese, crumbled
- 1 oz sun dried tomatoes, chopped
- 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 all excess water from the thawed spinach and roughly chop it using kitchen scissors.
- Combine Filling: In a large bowl, mix the drained ricotta and chopped spinach. Season with salt and pepper, then add crumbled feta and chopped sun dried tomatoes. Mix well and adjust seasoning if necessary.
- Preheat Oven: Set the oven to 375℉ (190℃) to preheat.
- Cut Pastry and Prepare Muffin Tin: Slice the puff pastry sheet into 9 equal rectangles or squares. Spray a muffin tin with olive oil spray and place each puff pastry piece into the cups, pressing gently to cover the insides with overhanging edges.
- Fill and Fold Pastry: Spoon a heaping tablespoon of the spinach and cheese mixture into each pastry cup. Fold two opposite pastry sides together over the filling, then fold the other sides to meet and gently press to seal in the center.
- Brush and Bake: Spray or brush the pastry tops with olive oil. Bake in the oven for 20 to 25 minutes until puffed and golden brown.
- Cool and Remove: Let the puffs cool for 5 minutes in the muffin tin to set, then carefully remove them with a knife. Place on a wire rack to cool an additional 5 minutes.
- Serve: Enjoy the spinach puffs warm or at room temperature as a savory appetizer or snack.
Notes
- These spinach puffs are perfect for parties or casual snacking.
- The combination of ricotta, feta, and sun dried tomatoes gives a rich, flavorful filling.
- Make sure to drain the ricotta well to avoid soggy pastry.
- You can prepare the filling in advance for quick assembly later.
- Serve warm or at room temperature for best texture and flavor.
Nutrition
- Serving Size: 1 pastry
- Calories: 220
- 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
