Spinach and Cheese Puff Pastry Squares
Crispy, golden, and filled with a creamy, savory center, spinach and cheese puff pastry squares are the perfect bite-size treat for entertaining or easy snacking. Flaky puff pastry surrounds a rich filling of spinach and melted cheese, creating a balance of texture and flavor that feels both comforting and elegant.
These squares are simple to prepare using store-bought puff pastry, making them a go-to recipe for last-minute gatherings, holiday parties, brunch spreads, or casual appetizers. Serve them warm from the oven or at room temperature—they’re delicious either way.
Why You’ll Love This Recipe
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Uses ready-made puff pastry for quick prep
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Crispy, flaky exterior with a creamy filling
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Easy to customize with different cheeses
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Perfect for parties, brunch, or snacks
Ingredients (Makes 12–16 squares)
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1 sheet frozen puff pastry, thawed
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1 cup fresh spinach, finely chopped
(or ½ cup frozen spinach, thawed and well-drained) -
¾ cup shredded mozzarella, cheddar, or Gruyère
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¼ cup cream cheese, softened
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1 clove garlic, minced
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Salt and black pepper, to taste
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1 egg, beaten (for egg wash)
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Optional: pinch of nutmeg or red pepper flakes
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Filling
If using fresh spinach, sauté it briefly in a dry pan until just wilted, then let cool and squeeze out excess moisture. If using frozen spinach, thaw completely and squeeze out all liquid.
In a bowl, combine the spinach, shredded cheese, cream cheese, garlic, salt, pepper, and optional nutmeg or red pepper flakes. Mix until smooth and evenly combined.
3. Prepare the Puff Pastry
Roll out the thawed puff pastry slightly on a lightly floured surface to smooth seams. Cut it into equal squares (approximately 3×3 inches).
4. Assemble the Squares
Place a small spoonful of spinach and cheese filling in the center of each pastry square. For open-faced squares, leave the filling exposed. For folded pastries, fold opposite corners together or fold in half to form triangles, pressing lightly to seal.
Transfer the assembled pastries to the prepared baking sheet.
5. Egg Wash and Bake
Brush the exposed pastry edges lightly with beaten egg for a golden finish.
Bake for 15–20 minutes, or until puffed and deeply golden brown.
Serving Suggestions
Spinach and cheese puff pastry squares are delicious served:
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Warm as an appetizer
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At brunch alongside eggs and fruit
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As part of a party platter with dips
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With a light salad for a simple meal
They pair especially well with garlic aioli, marinara sauce, or a tangy yogurt dip.
Tips for Perfect Puff Pastry Squares
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Keep pastry cold: Cold puff pastry rises best.
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Drain spinach well: Excess moisture can cause soggy bottoms.
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Don’t overfill: Too much filling prevents proper puffing.
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Bake hot: High heat ensures crisp, flaky layers.
Variations
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Feta & Spinach: Swap cream cheese for feta for a Mediterranean flavor.
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Spinach Artichoke: Add chopped artichoke hearts to the filling.
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Cheesy Herb: Add fresh dill, parsley, or chives.
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Vegan Option: Use dairy-free cheese and skip egg wash.
Storage and Reheating
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
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Freezer: Freeze unbaked squares for up to 1 month.
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Reheat: Warm in a 350°F oven for 5–7 minutes to restore crispness.
Final Thoughts
Spinach and cheese puff pastry squares are proof that simple ingredients can create something truly special. With their flaky layers and creamy filling, they’re an easy yet impressive option for entertaining or everyday enjoyment. Once you try them, they’re sure to become a repeat favorite in your kitchen.