If you’re on the hunt for a snack that’s both deliciously cheesy and bursting with fresh flavor, you’re going to want to try my Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe. These golden, flaky morsels are seriously addictive — perfect for parties, an afternoon treat, or even a light lunch. Trust me, once you make these, you’ll find yourself craving these puffs all the time!
Why You’ll Love This Recipe
- Bursting with Flavor: The combo of feta, ricotta, spinach, and sun-dried tomatoes makes each bite a party on your palate.
- Simple and Quick: This recipe takes under an hour from start to finish — ideal even for busy days.
- Perfect for Any Occasion: Whether it’s a casual snack or a fancy appetizer, these puffs always impress.
- Customizable: Easy to tweak for dietary needs or your personal favorite flavors.
Ingredients You’ll Need
These ingredients come together harmoniously to deliver rich creaminess, a bit of tang, and a flavorful punch from the sun-dried tomatoes. When shopping, pick up a good quality puff pastry and really fresh or well-drained spinach to avoid any sogginess.
- Frozen spinach: Thawed and well-drained, it packs all the greens without extra moisture ruining your puffs.
- Ricotta cheese: Draining this is key — it keeps the filling creamy but not watery.
- Puff pastry sheet: Look for a block or sheet that’s firm and cold; it makes shaping easier.
- Feta cheese: Adds a salty, tangy bite that perfectly balances the mild ricotta.
- Sun-dried tomatoes: Chop finely to disperse that intense, sweet-tart flavor throughout.
- Salt and pepper: To taste — seasoning is what really brings the filling to life.
Variations
I love how easy it is to tweak this recipe based on what you have or prefer. Feel free to get creative — that’s part of the fun with these puffs!
- Go dairy-free: Swap ricotta and feta for a vegan cheese alternative or seasoned tofu crumble — it works surprisingly well.
- Add herbs: A bit of dill or fresh basil folded in ups the freshness, especially in spring and summer.
- Mix greens: Try baby kale or arugula instead of spinach for a slightly different flavor and texture.
- Add heat: A pinch of red pepper flakes can turn these into a subtle spicy treat.
How to Make Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe
Step 1: Drain and Prep Your Cheeses and Spinach
First things first, you want to drain the ricotta cheese really well. I slice it into quarters and place it on a paper-towel-lined plate for about 10 minutes — this little trick removes excess liquid and prevents soggy puffs. While that’s draining, squeeze all the water out of your thawed spinach. I find using kitchen scissors to roughly chop the spinach helps it blend smoothly in the filling.
Step 2: Combine the Filling Ingredients
In a large bowl, mix together the drained ricotta and spinach. Season with salt and freshly cracked black pepper—you want to be generous here because puff pastry needs a flavor boost. Then crumble in the feta and finely chop the sun-dried tomatoes with scissors right into the bowl; this makes mixing easier and ensures every bite has that delicious tomato pop. Give it a good stir and taste-test to adjust seasoning.
Step 3: Prepare Your Puff Pastry Cups
Preheat your oven to 375°F (190°C). Unfold your puff pastry sheet and cut it into nine equal rectangles or squares. I spray my muffin tin with olive oil spray then gently press each pastry piece inside the cups. You’ll want some pastry overhanging the sides—that’s what helps us fold and seal those puffs later. Don’t worry if it looks a bit messy; it all comes together!
Step 4: Fill and Fold the Puffs
Add a heaping tablespoon of the spinach and cheese filling to each puff pastry cup. Then fold the two opposite edges of the pastry over the filling to meet in the middle, and fold the remaining sides over as well, gently pressing to seal without squashing the lovely air pockets that make these puffs so flaky.
Step 5: Bake to Golden Perfection
Brush or lightly spray the tops with olive oil to help achieve that beautiful golden color. Pop them in the oven for 20 to 25 minutes, keeping an eye on the time because ovens can vary. You’re looking for puffed-up pastry that’s a gorgeous, light golden brown. When done, let them cool in the tray for five minutes to help set before carefully popping them out with a knife. Give them another five minutes on a wire rack and then get ready to enjoy!
Pro Tips for Making Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe
- Drain Ricotta Thoroughly: I used to skip this step and ended up with soggy puffs. Trust me, that 10-minute drain on paper towels changes everything.
- Use Kitchen Scissors: Snipping spinach and sun-dried tomatoes directly in the bowl saves time and ensures your filling isn’t chunky in the wrong way.
- Don’t Overfill Your Puffs: A heaped tablespoon is just right; too much filling can make folding a pain and cause leaking.
- Golden Color Check: Oven temps vary, so keep a close eye from minute 18 onwards to catch that perfect golden hue without burning.
How to Serve Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe
Garnishes
I love sprinkling a little fresh chopped parsley or basil on top just before serving — it adds a pop of color and freshness that pairs beautifully with the rich cheese. A small drizzle of good quality olive oil or a squeeze of lemon juice can also brighten up these puffs wonderfully.
Side Dishes
When I serve these cheesy spinach puffs, I like to pair them with a crisp green salad or roasted veggies. They also go fabulously with a tomato-based soup or even a refreshing chilled cucumber yogurt dip — all great ways to round out the meal without overpowering the puffs.
Creative Ways to Present
For parties, I sometimes arrange these on a wooden board lined with parchment and add little bowls of tapenade and hummus around — it makes for a beautiful, inviting spread. You can also pop toothpicks in each puff for easy grab-and-go finger food that’s always a hit!
Make Ahead and Storage
Storing Leftovers
If you have leftovers — and believe me, it sometimes happens — store them in an airtight container in the fridge. They stay nice for up to 3 days, though they’re tastiest fresh out of the oven!
Freezing
I’ve had great success freezing these puffs before baking. Once you’ve shaped and filled them, freeze on a tray until solid, then transfer into a freezer bag. When you’re ready, bake from frozen — just add a few extra minutes to the baking time.
Reheating
To reheat, I pop them in a preheated oven at 350°F (175°C) for about 10 minutes to bring back their crispness. The microwave makes them soggy, so I’d avoid that unless you’re in a real pinch.
FAQs
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Can I use fresh spinach instead of frozen in the Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe?
Absolutely! If using fresh spinach, sauté it lightly first until wilted, then cool completely and squeeze out all excess moisture with a clean kitchen towel before adding it to the filling. This prevents sogginess and ensures your puffs have the perfect texture.
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What type of puff pastry works best for these spinach puffs?
I recommend using a high-quality all-butter puff pastry for the best flavor and flakiness, but store-bought sheets or blocks work well too. Just be sure it’s properly chilled before handling to make shaping easier.
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Can I make these puffs vegan or dairy-free?
Definitely! Swap the ricotta and feta cheeses for plant-based alternatives – such as vegan ricotta made from almonds or tofu and a vegan feta-style cheese. Just keep the other ingredients and seasonings the same for a similar flavor profile.
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How do I prevent the pastry from becoming soggy?
The biggest key is draining your ricotta cheese and spinach thoroughly to remove excess moisture. Also, preheating the oven and brushing the tops with olive oil helps the pastry crisp up properly.
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Can these spinach puffs be made ahead of time?
Yes! You can assemble the puffs a few hours ahead and keep them refrigerated until you’re ready to bake. Alternatively, freeze them after assembling and bake straight from frozen when needed.
Final Thoughts
I absolutely love how this Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe turns out every single time — flaky, cheesy, and bursting with flavor. I remember the first time I made them, my whole family went crazy in the best way. These puffs really showcase how a few simple ingredients can come together to create something truly special. So next time you’re craving a snack or need a quick appetizer, give these puffs a try. I’m confident it’ll become one of your favorite go-to recipes, just like it is for me!
Print
Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 9 pastries
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Delightfully flaky and golden, these Spinach Puffs combine creamy ricotta, tangy feta, and sun-dried tomatoes wrapped in buttery puff pastry. Perfect as a savory appetizer or snack, each puff is bursting with rich flavor and a satisfying crispy texture.
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
Dough
- 1 puff pastry sheet (approx 14 x 9 inches)
Instructions
- Drain the Ricotta: Slice the ricotta cheese into quarters and place the pieces on a plate lined with paper towels. Let it sit for 10 minutes to remove the excess liquid, ensuring a thicker filling.
- Prepare the Spinach: Thoroughly squeeze out all the water from the thawed spinach. Using kitchen scissors, roughly chop the spinach into smaller pieces for easier mixing and even distribution.
- Mix the Filling: In a large bowl, combine the squeezed spinach with the drained ricotta. Season generously with salt and black pepper and mix well to combine evenly.
- Add Cheese and Tomatoes: Crumble the feta cheese into the bowl. Chop the sun-dried tomatoes into small pieces using kitchen scissors and add to the mixture. Mix everything together and adjust the seasoning as needed.
- Preheat the Oven: Set your oven to 375℉ (190℃) to preheat while you assemble the puffs.
- Prepare Puff Pastry Cups: Slice the puff pastry sheet into 9 equal rectangles or squares. Spray a muffin tin with olive oil spray and press each puff pastry piece gently into the muffin cups, leaving excess pastry hanging over the edges.
- Fill and Fold: Spoon a heaped tablespoon of filling into each pastry cup, dividing the mixture evenly. Fold two opposite sides of the puff pastry edges together in the middle, then fold the remaining sides over and press gently to seal the puffs.
- Brush and Bake: Lightly brush or spray the top of each puff with olive oil. Bake in the preheated oven for 20-25 minutes until the pastry is puffed up and golden brown.
- Cool and Serve: Remove from the oven and let the puffs cool in the pan for 5 minutes to set. Carefully lift them out with a knife and place on a wire rack to cool for another 5 minutes. Serve warm or at room temperature for best flavor and texture.
Notes
- These crispy golden Spinach Puffs make the perfect party appetizer or snack.
- The combination of spinach, ricotta, feta, and sun-dried tomatoes creates a flavorful filling with a wonderful texture contrast.
- Ensure the ricotta and spinach are well-drained to avoid soggy puff pastry.
- Use kitchen scissors for easy chopping of spinach and sun-dried tomatoes.
- These can be prepared ahead of time and reheated gently in the oven before serving.
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
