Golden spinach cheese puffs with a garlicky cream cheese filling. An easy puff pastry appetizer that the whole table will reach for.
Whenever we’re having people over, the first thing we think about is what we can add to the table for everyone to snack on and share. These spinach cheese puffs are one of our favorite things to make—golden, flaky bites with a garlicky spinach and cream cheese filling that fit right into everything from tea time to family gatherings.
Recipes you’ll love
These spinach cheese puffs are one of our favorite additions to a chai spread. We love serving them with doodh patti chai, savory snacks like keema samosas or aloo tikkis, and something sweet on the side like cake rusk, nankhatai, or a simple mithai like monthar.
Ingredients & Notes
Puff Pastry – Store-bought puff pastry keeps these puffs simple to prepare while creating the flaky, buttery layers that make them so hard to resist.
Spinach – Frozen chopped spinach is a convenient option that adds color, texture, and a savory flavor to the filling. Just make sure any excess moisture is cooked off before assembling the puffs.
Cream Cheese – Cream cheese gives the filling its rich, creamy texture and balances the savory flavors of the garlic and spinach.
Garlic – A few cloves of garlic add warmth and depth to the filling. Cook it gently until fragrant to bring out its flavor without letting it brown.
How to make Spinach Cheese Puffs?
Start by gently cooking the garlic in oil over low heat. You’re looking for a fragrant aroma.
Add the spinach and let it cook until any excess moisture has evaporated. The mixture should look dry enough that no liquid collects at the bottom of the pan.
Once the spinach has cooled, mix it with the cream cheese until smooth and evenly combined. This makes the filling easier to portion and fold.
Spoon the filling onto the puff pastry, leaving enough room around the edges to seal. A little space goes a long way toward keeping the filling inside as the puffs bake.
Fold into your preferred shape and press the edges firmly with a fork. This simple step helps the puffs hold their shape in the oven.
Brush the tops with egg yolk and sprinkle with sesame seeds. The egg wash helps create that deep golden color once baked.
Cut a few small slits in the top of each puff before baking. This allows steam to escape and helps prevent the pastry from bursting open.
Bake until the pastry is puffed and deeply golden. You’ll know they’re ready when the layers look crisp, and the tops have taken on a rich color.
Recipe Tips
- Let the spinach cool completely: Warm spinach can soften the cream cheese too much, making the filling difficult to work with. Let it cool before mixing everything together.
- Cook off any excess moisture: The spinach should look dry before you remove it from the heat. Excess liquid can make the puff pastry soggy and may cause the filling to leak out while baking.
- Keep the puff pastry cold: Cold pastry creates the best layers. If the pastry becomes too soft while you’re assembling the puffs, place it in the refrigerator for a few minutes before baking.
- Don’t overfill the puffs: A small amount of filling goes a long way. Leaving room around the edges makes it easier to seal the pastry and helps prevent leaks.
- Seal the edges well: Pressing the edges with a fork helps keep the filling tucked inside as the pastry puffs up in the oven.
- Cut a few slits in the top: A few small cuts allow steam to escape while the puffs bake. This helps prevent the pastry from bursting open and keeps the shape neat.
- Bake until deeply golden: The puffs should be evenly golden and crisp on the outside. If they’re still pale after the baking time, give them a few extra minutes.
Recipes you’ll love
If you’re looking for more easy bakery-style appetizer recipes, here are some of our favorites:
- Beef Sausage Rolls with Puff Pastry
- Chicken Puffs: Pakistani Style Chicken Patties
- Creamy Chicken Patties (Pakistani-Style)
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Garlic Spinach Puffs
Ingredients
For the Filling
- 3-4 cloves garlic chopped
- 1-2 tablespoons oil any neutral oil (canola, avocado, grapeseed)
- 100 grams frozen chopped spinach
- 200 grams cream cheese
- ½-1 teaspoon black pepper ground
- Salt to taste
For the Puffs
- 1 package puff pastry sheets thawed
- 1 egg yolk
- 1 teaspoon black sesame seeds
Instructions
- In a pot over low heat, add the oil and chopped garlic. Cook until fragrant, making sure it does not brown, as this can make the garlic taste bitter.
- Add the frozen chopped spinach and cook until fully thawed, separated, and cooked through. Continue cooking until any excess moisture has evaporated. Season with salt and black pepper and mix well.
- Allow the spinach mixture to cool completely. Transfer it to a bowl, add the cream cheese, and mix until well combined.
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk the egg yolk.
- Cut the puff pastry sheets into your desired size and shape. Place about 1–2 tablespoons of the spinach and cream cheese filling in the center of each piece. Fold into a triangle, rectangle, or your preferred shape.
- Use a fork to press and seal the edges well.
- Arrange the puffs on a lined baking sheet. Brush the tops with egg yolk and sprinkle with black sesame seeds. You can also use white sesame seeds, oregano, or another topping of your choice.
- Using a knife, make a few small slits in the top of each puff to allow steam to escape while baking.
- Bake for 15–20 minutes, or until the puffs are golden brown and puffed. Baking time may vary slightly depending on your oven.
Notes
- Make sure the assembled puffs are cold before baking. This helps create distinct, flaky layers and a crisp texture.
- Ensure the spinach mixture is completely cool before mixing it with the cream cheese. If the spinach is still warm, the cream cheese may melt and become difficult to work with.
- To prepare ahead, freeze the assembled puffs in a single layer. When ready to bake, brush with egg yolk, sprinkle with sesame seeds, and bake directly from frozen, adding a few extra minutes to the baking time if needed.
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