If you are searching for a delightful bite-sized treat that bursts with flavor and creamy goodness, then this Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe is going to steal your heart. These golden, flaky pastries are filled with a luscious blend of ricotta and feta cheeses, vibrant spinach, and tangy sun-dried tomatoes, creating the perfect balance of savory richness and freshness. Whether you’re serving them as an appetizer for your next gathering or a savory snack to brighten your afternoon, these spinach puffs are sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor, texture, and color that make these puffs irresistible. From the creamy ricotta that adds softness to the sharpness of feta cheese, and the earthy spinach to the sweetness of sun-dried tomatoes, these ingredients come together beautifully.
- Frozen spinach (7 oz): Thawed and well-drained, it provides the fresh and vibrant green base packed with nutrients and color.
- Ricotta cheese (7 oz): Gently drained, it creates a smooth, creamy texture that balances the density of the other ingredients.
- Puff pastry sheet (about 14 x 9 inches): Light and flaky, this is the golden shell that holds all the delicious filling together.
- Feta cheese (2 oz): Crumbled for a tangy punch that complements the richness of the ricotta.
- Sun-dried tomatoes (1 oz): Chopped finely to bring a sweet and slightly chewy contrast with a hint of umami.
- Salt and pepper: Essential seasonings to brighten and unify all flavors.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe
Step 1: Prepare the Ricotta and Spinach
Start by draining the ricotta to avoid watery filling. Slice it into quarters and place the pieces on paper towels for at least 10 minutes. Meanwhile, squeeze out every last drop of moisture from the thawed spinach, then use kitchen scissors to chop it roughly—this makes the filling easier to mix and more evenly distributed.
Step 2: Combine the Filling Ingredients
In a large mixing bowl, combine the drained ricotta and chopped spinach. Season with salt and pepper to taste, then crumble in the feta cheese. Chop the sun-dried tomatoes finely with scissors and fold them into the mixture. This combination gives your filling that perfect blend of creamy, tangy, and vibrant flavors.
Step 3: Prepare the Puff Pastry Cups
Preheat your oven to 375℉ (190℃). Slice the puff pastry sheet into nine equal squares or rectangles depending on your preference. Spray a muffin tin lightly with olive oil spray, then gently press each pastry piece into the muffin cups so that the pastry lines the bottom and sides, with some overhanging edges.
Step 4: Fill and Fold the Puffs
Spoon a heaping tablespoon of the spinach and cheese filling into each puff pastry cup, dividing it evenly among the nine pieces. Fold the opposite sides of the pastry edges together in the middle, then fold the remaining edges over and gently press down in the center to seal the filling inside. This folding technique gives the puffs a rustic charming look and packs in all the cheesy goodness.
Step 5: Bake to Golden Perfection
Brush or spray the tops of the puffs with olive oil to encourage a beautiful golden crust. Bake them in the preheated oven for 20 to 25 minutes, or until they are puffed up and browned perfectly. Once baked, allow the puffs to cool slightly in the tin to set before carefully removing them with a knife.
How to Serve Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe
Garnishes
Adding fresh garnishes can elevate the appeal and flavor of your spinach puffs. Sprinkle chopped fresh herbs like parsley or basil on top for a burst of freshness. A light drizzle of good-quality olive oil or a sprinkle of cracked black pepper right before serving adds a subtle finish.
Side Dishes
These puffs stand beautifully on their own but pair wonderfully with crisp garden salads or a tangy yogurt-based dip like tzatziki. A light soup or a chilled gazpacho makes for a comforting meal alongside these savory bites.
Creative Ways to Present
For parties or brunch gatherings, serve the Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe on a rustic wooden board alongside bowls of olives and nuts. You can also stack them in a tiered display or place them in colorful mini baking cups for a pop of color and charm.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The puffs maintain their flavor well but may lose a little of their crispness, which can easily be revived with reheating.
Freezing
You can freeze the unbaked filled puff pastries on a parchment-lined tray, then transfer them to a freezer-safe container once firm. Freeze for up to 2 months. When ready to bake, bake them directly from frozen, adding a few extra minutes to the baking time. This is an excellent way to have ready-to-bake appetizers for last-minute occasions.
Reheating
To reheat, place the puffs on a baking sheet and warm them in a preheated oven at 350℉ (175℃) for about 8 to 10 minutes. This helps restore the crisp pastry and warms the filling evenly, bringing back that fresh-out-of-the-oven experience.
FAQs
Can I use fresh spinach instead of frozen for this recipe?
Yes, fresh spinach works wonderfully! Just be sure to sauté it lightly and squeeze out all excess moisture before mixing it into the filling. This step is essential to prevent soggy puffs.
What if I don’t have sun-dried tomatoes?
If sun-dried tomatoes are not available, you can substitute with roasted red peppers or even finely chopped cherry tomatoes for a slightly different yet delicious flavor profile.
Can I make these gluten-free?
Absolutely! You can use a gluten-free puff pastry available in many stores. Just make sure to check the packaging and follow the baking instructions adjusted for that particular pastry.
How do I prevent the pastry from getting soggy?
Drain all the filling ingredients thoroughly, especially the ricotta and spinach, to reduce moisture. Also, spreading a thin layer of cream cheese or mustard on the puff pastry base before adding the filling can create a moisture barrier and help keep the crust crisp.
Are these puffs suitable for freezing after baking?
Yes, you can freeze baked puffs. Wrap them tightly in plastic wrap and place them in an airtight container. When reheating, thaw overnight in the fridge, then warm up in the oven to regain crispness.
Final Thoughts
I can’t recommend the Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe enough for anyone looking to impress with minimal effort. The combination of creamy cheeses, vibrant spinach, and tangy sun-dried tomatoes encased in flaky puff pastry creates a harmony of flavors you’ll crave again and again. Whether it’s a festive appetizer or a cozy snack, these puffs are an absolute winner. Give this recipe a try soon—you might just find your new favorite go-to treat!
PrintCheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe
These Spinach Puffs are a delightful savory treat combining creamy ricotta, tangy feta, and sun-dried tomatoes wrapped in flaky puff pastry. Perfect as an appetizer or snack, they bake to a golden crisp in under 40 minutes and offer a flavorful blend of cheese and greens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
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
Pastry
- 1 puff pastry sheet (approximately 14 x 9 inches)
- Olive oil spray, for greasing and brushing
Instructions
- Drain 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 allow excess liquid to drain off.
- Prepare Spinach: Squeeze out all the excess water from the thawed spinach. Using kitchen scissors, roughly chop the spinach into smaller pieces for even distribution in the filling.
- Combine Filling Base: In a large mixing bowl, mix the drained ricotta and chopped spinach together. Season generously with salt and black pepper, then stir to combine thoroughly.
- Add Feta and Tomatoes: Crumble the feta cheese into the mixture. Chop the sun-dried tomatoes into small pieces with kitchen scissors and add them in. Mix everything and adjust seasoning if needed.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the puffs.
- Prepare Pastry Cups: Cut the puff pastry sheet into 9 equal rectangles or squares depending on your sheet size. Lightly spray a muffin tin with olive oil spray, then press each pastry piece gently into the muffin cups, allowing excess pastry to hang over the edges.
- Fill and Fold: Spoon a heaping tablespoon of the spinach and cheese filling into each pastry cup, dividing the mixture evenly. Fold two opposite sides of the pastry edges together to meet in the middle, then fold the remaining two sides over and gently press down to seal the puffs.
- Brush and Bake: Spray or brush the tops of the pastry with olive oil for a golden finish. Bake in the preheated oven for 20 to 25 minutes until the pastries puff up and turn light golden brown.
- Cool and Serve: Remove from the oven and let the puffs cool in the muffin tray for 5 minutes to set. Carefully pop each puff out using a knife underneath. Transfer to a wire rack and cool for an additional 5 minutes. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure the spinach is well-drained to prevent soggy pastry.
- Ricotta draining is crucial to maintain the right filling consistency.
- Use kitchen scissors for easy chopping of spinach and sun-dried tomatoes.
- Adjust seasoning after mixing all filling ingredients for best taste.
- Keep an eye on the puffs during baking as oven temperatures may vary.
