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Spinach Feta Pop-in-Your-Mouths

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Adjust Servings:
1/2 Pound Fresh Baby Spinach
2 Medium Onion Diced
7 Eggs
1/4 Cup Heavy Cream
1 Box Puff Pastry Sheets
5 oz. Feta Cheese Crumbled
1/4 Tsp. Nutmeg
1/2 Tsp. Garlic Powder
Kosher Salt
Fresh Ground Pepper
Non-stick Cooking Spray
Extra Virgin Olive Oil

Nutritional information

24 g
27 g
15 g
3 g
700 mg
2 g
0 g
Trans Fat
2 g
Saturated Fat
45 mg

Spinach Feta Pop-in-Your-Mouths


Their crisp edges and cupcake-size practically beg you to pop them in your mouth. Hence, pop-in-your-mouths are born.

  • 1 Hour
  • Serves 24
  • Easy




You know you’re onto something when your typically smart-ass brother walks in the door and says, “What smells good?”. Spinach pop-in-your-mouths, spinach puffs, nom noms–who cares what you call ’em. They’re delicious.

I wish I could tell you how they smelled…but I can’t smell anything.  My senses are disabled.   I’m sick.   With what, I don’t know.  But when I’m sick, I cook…for other people.  I can’t taste a darn thing either.

And yes, I named these.  Can you tell?

Their crisp edges and cupcake-size practically beg you to pop them in your mouth.  Hence, pop-in-your-mouths are born.

Not having gone to the grocery store, I was put to the task of the thought many of you have had a million times: “What can I make with what I have?”

Being that the spinach and feta jumped out at me, it just seemed like a no brainer, a winning combination.  And when you add puff pastry to anything, it just gets better.  There’s nothing bad to say about the crusty, flaky bite that puff pastry brings.

Hello, versatility.  Need something for a brunch?  What about breakfast?  Or how about a potluck, light lunch or hors d’oeuvres for a party?

These babies are practically the answer to life’s biggest questions.  Well, so maybe I’m exaggerating.   But seriously, you can’t say that about many things.

I bet you can’t eat just one.


If you’re impatient like me, you can use a hairdryer to thaw your puff pastry.  Just make sure to move it around and not keep it in one spot.  Who ever said I wasn’t resourceful?

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Recipe Steps


Thaw puff pastry.


Pre-heat oven to 350 degrees F.


Spray muffin pans well with non-stick spray.


Using a pizza cutter, cut puff pastry into 4 inch by 4 inch squares. Gently press squares into each muffin cup. If the pastry breaks or rips, don’t worry. They still turn out fine. Just gently press the pieces together. Set aside.


In a saute pan, heat olive oil over medium heat until shimmering. Add onions and saute until translucent. Add spinach (it looks like a lot, but it cooks way down), sprinkle with salt and pepper, and cover. Cook until spinach is just wilted, stirring occasionally. Set aside and allow to cool.


Meanwhile, crack eggs into a medium bowl. Add heavy cream, nutmeg, a heavy pinch of salt and freshly ground pepper. Whisk together until yolk and whites are combined. Stir in feta cheese. Stir in cooled spinach mixture.


Spoon egg and spinach mixture into each muffin cup about 3/4 full.


Bake for 30 to 35 minutes, or until egg has puffed and browned around the edges, and visible puff pastry has browned.


Allow to cool 10 minutes. Loosen with a sharp knife around the edge of each pop-in-your-mouth if they do not come out easily.


Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

Can the spinach puffs be made ahead of time?

Yes, spinach puffs can absolutely be made ahead of time! It's like prepping for a fabulous party, where you do all the work in advance, so you can relax and enjoy the festivities when the big day arrives. Here's how to make spinach puffs ahead and store them:

If you want to prepare the spinach puffs and bake them later, follow these steps:

  1. Assemble the spinach puffs as per your recipe, but don't bake them just yet.
  2. Place the unbaked spinach puffs on a parchment-lined baking sheet, making sure they don't touch each other.
  3. Freeze the puffs on the baking sheet for a couple of hours, or until they're firm.
  4. Transfer the frozen spinach puffs to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking.
  5. Label the container or bag with the date and contents, and store them in the freezer for up to one month.

When you're ready to bake your spinach puffs, simply preheat your oven according to the recipe, and place the frozen puffs on a parchment-lined baking sheet. You may need to add a few extra minutes to the baking time to ensure they're cooked through and golden brown.

Alternatively, if you want to bake the spinach puffs first and reheat them later, follow these steps:

  1. Bake the spinach puffs according to your recipe, then allow them to cool completely.
  2. Wrap the cooled puffs individually in plastic wrap or aluminum foil.
  3. Store the wrapped puffs in an airtight container or freezer bag.
  4. Label the container or bag with the date and contents, and store them in the freezer for up to one month.

To reheat the baked spinach puffs, preheat your oven to around 350°F (175°C), and place the frozen puffs on a parchment-lined baking sheet. Bake for about 10-15 minutes, or until they're heated through and crispy.

With these tips, you'll be able to enjoy delicious, stress-free spinach puffs whenever the craving strikes. Happy baking!

Are there any tips for spinach and feta puffs?

Here are some tips to help you create mouthwatering masterpieces that'll have your taste buds dancing with joy:

  1. Thaw puff pastry properly: To ensure your puff pastry is pliable and easy to work with, thaw it in the refrigerator for about 4-6 hours or overnight. Avoid thawing at room temperature, as it could become too soft or sticky.

  2. Squeeze the spinach: It's crucial to remove as much moisture as possible from the cooked spinach before combining it with the feta. Excess moisture can make your pastry soggy. Press the spinach in a fine mesh strainer, or wrap it in a clean kitchen towel and wring it out.

  3. Season the filling: Amp up the flavor of your spinach and feta mixture by adding seasonings like minced garlic, finely chopped onion, dill, or a pinch of nutmeg. Don't forget to taste and adjust the seasoning to your preference.

  4. Keep it cool: When working with puff pastry, it's essential to keep everything cool. If the dough becomes too warm, the butter layers could melt, resulting in a less flaky pastry. Work quickly and efficiently, and if you notice the dough getting warm, pop it in the fridge for a few minutes.

  5. Don't overfill: While it might be tempting to pile on the delicious spinach and feta filling, overfilling can cause the pastry to burst or become difficult to seal. Use just enough filling so that you can still close and seal the pastry edges.

  6. Seal the edges: If you're filling puff pastry, keep the filling securely inside your pastries, gently press the edges together using your fingers or a fork. This will help create a tight seal and prevent any filling from escaping during baking.

  7. Egg wash for shine: Brush your pastries with a beaten egg before baking to give them a gorgeous golden-brown color and a glossy finish.

  8. Preheat the oven: Ensure your oven is preheated to the correct temperature before baking your pastries. This helps them puff up beautifully and cook evenly.

  9. Bake on parchment: Line your baking sheet with parchment paper or a silicone baking mat to prevent the pastries from sticking and to make cleanup a breeze.

  10. Let them cool slightly: After removing your spinach and feta puff pastries from the oven, allow them to cool for a few minutes on a wire rack before serving. This will help the filling set and make them easier to handle.

Follow these tips, and you'll be well on your way to creating scrumptious spinach and feta puff pastries that are sure to impress your friends and family. Enjoy!

What are some variations for feta in a spinach puff recipe?

Switching up the feta in a spinach puff recipe is can give new delightful flavor combinations, each offering its own unique and tantalizing twist. Here are some variations to consider when you're in the mood to experiment with your spinach puffs:

  1. Goat cheese: Replace feta with goat cheese for a creamy, tangy alternative. The soft texture and earthy flavor of goat cheese complement the spinach beautifully.

  2. Ricotta: For a milder, creamier filling, try using ricotta cheese instead of feta. You can even mix in some grated Parmesan for an extra touch of nutty, savory goodness.

  3. Blue cheese: If you're a fan of bold, punchy flavors, blue cheese is an exciting option. The strong, tangy taste of blue cheese can add a new dimension of flavor to your spinach puffs.

  4. Gruyère: For a slightly nutty, mild, and melty cheese, consider using Gruyère. Its smooth texture and pleasant flavor make it an excellent choice for a spinach puff filling.

  5. Mozzarella: Swap out feta for shredded or diced mozzarella to create a gooey, melty, and milder spinach puff. You can also try smoked mozzarella for an extra layer of smoky flavor.

  6. Cheddar: For a more robust, savory option, use sharp cheddar cheese instead of feta. The bold flavor of cheddar adds depth and richness to the spinach filling.

  7. Vegan cheese: If you're catering to a dairy-free or vegan diet, there are numerous vegan cheese alternatives available. Opt for a vegan feta, vegan cream cheese, or any other dairy-free cheese with a flavor and texture that you enjoy.

Feel free to mix and match different cheeses, or even combine multiple types to create a custom blend that suits your taste buds. The possibilities are endless, and with a bit of creativity, you can craft a spinach puff that's uniquely delicious and tailored to your preferences. Bon appétit!

23 Reader Questions and Reviews Hide Comments

These were perfect for a bridal shower. I added the zest from a lemon to the egg mixture. Reminded me of Panera’s soufflé’s.

This were just delicious. The Feta I used was flavored as garden herb and tomato. Or, something like that.
So stinky good!!
Love your site!
Thanks for all you do 🙂

Jennifer, I haven’t frozen these before, but I don’t see why you couldn’t! Just make sure they’re wrapped up tightly, and then when you reheat them in the oven, just heat through. Let me know how it goes!

These look great! Did you use regular sized muffin pans or mini-muffin pans? Also, would it make a difference if I put the spinach in the muffin pans and then poured the egg/cheese mixture in? Just thinking it might be easier that way to make sure portions are even.

These are great. What a fantastic idea. I do something similar — spanakopita triangles with phyllo, but this is a great (and easier) alternative. I also had some leftover crab that I threw together with some sauteed mushroom and onion and gouda and popped in the cups.

Thanks for the idea!

Thanks for the recipe. I saw it when searching for something tasty to make for a brunch on tastespotting. I made it exactly as directed this morning, and it was delicious! Thanks a bunch! I hope you don’t mind if I blog about them too (linking your page, of course). I look forward to reading more of your recipes!

Made these for lunch today for my Mom and I. They were absolutely delicious! Very easy to make. Thanks for sharing the recipe.

Adrienne, thank you for sharing these with us last night. They were fantastic! They really are the prefect food for any meal.

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