Kronk’s Spinach Puffs

Ingredients You’ll Need

• Spinach – Fresh or thawed frozen spinach, well squeezed so the filling stays creamy, not watery.
• Flavor Base – Shallots, garlic, fresh dill, olive oil, salt and pepper.
• Bacon – Cooked and chopped, adds smoky richness and a little texture.
• Cheeses – Cream cheese for a creamy base and feta for salty tang.
• Eggs – One yolk for the filling, and an egg wash to make them shiny and golden.
• Puff Pastry – Two thawed sheets for that classic light, flaky shell.

Ingredient Additions and Substitutions

• No bacon: Use sautéed mushrooms for a savory, meatless option.
• Different cheeses: Swap in Parmesan, mozzarella, fontina, Swiss, or goat cheese.
• Herb swap: Use parsley or chives if you do not have dill.
• Gluten free friendly: Use a gluten free puff pastry if available at your store.
• Lighter option: Use Neufchâtel in place of cream cheese and turkey bacon or skip the bacon.
• Extra zest: A little lemon zest in the filling brightens everything.
• Optional Add-Ins: Mushrooms, ham, red onion, lemon zest, or ricotta for a custom twist.

How to Make Kronk’s Spinach Puffs

1. Cook the shallot in oil until soft and translucent. Add garlic and dill and cook until fragrant. Add the spinach to the skillet. Cook just until wilted if fresh, or until warmed through if frozen.

2. Transfer to a bowl and let cool slightly, then squeeze out any excess liquid. Stir in chopped bacon, cream cheese, feta, one egg yolk, and a pinch of salt and pepper until smooth and combined.

3. Lightly flour the counter, roll each puff pastry sheet, and cut into 12 even squares total. Mist a muffin tin with cooking spray and press a square into each cup.

4. Spoon a rounded tablespoon of filling into each cup.

5. Pinch opposing corners together on top to seal. Beat the remaining whole egg with the reserved white for an egg wash. Brush the tops.

6. Bake at 450°F for 15 to 20 minutes until puffed and deep golden. Serve hot.

Recipe Tips

• Squeeze the spinach well so the filling stays thick and the pastry stays crisp.
• Do not overfill the cups, which makes sealing harder and can cause leaks.
• Seal the corners firmly and pinch again after 2 minutes in the oven if any pop open.
• Brushing the tops of the pastry with an egg wash (a beaten egg with a bit of water) before baking will give the spinach puffs a beautiful golden color and a slightly shiny finish.
• Chill the filled tray for 10 minutes before baking if your kitchen is warm. Cold pastry puffs best.
• Use a sharp knife or pizza cutter for clean pastry cuts that rise evenly.
• Bake on the lower middle rack for even browning.

Frequently Asked Questions

Make Ahead and Storage

• Making ahead – Puff pastry appetizers are best served the day they are made. You can prep all the ingredients and then bake the day of!
• Freeze ahead unbaked – Assemble, place on a tray, and freeze until solid. Transfer to a freezer bag. Add 3 to 5 extra minutes at 425 to 450°F until the centers are hot and the pastry is golden.
• Storing – If you have leftover spinach puffs, store them in an airtight container in the fridge up to 3 days.
• Freezing – Spinach puffs can be frozen before or after baking. To freeze before baking, assemble them and place them on a baking sheet in a single layer in the freezer until firm, then transfer to a freezer-safe container or bag. To freeze after baking, allow them to cool completely, then store in an airtight container or freezer bag. Reheat frozen spinach puffs in the oven to maintain their texture.
• Reheating – My favorite way to reheat spinach puffs is in the air fryer. They come out so flaky and crispy. Air fryer at 350°F for 4 to 6 minutes, or oven at 350°F for 8 to 10 minutes until crisp. Microwave only if you are in a hurry.