Spinach Feta Pop-in-Your-Mouths

You know you’re onto something when your typically smart-ass brother walks in the door and says, “What smells good?”

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.

Spinach Feta Pop-in-Your-Mouths
{Makes 24}

1/2 pound fresh baby spinach
2 medium onions, diced
7 eggs
1/4 cup heavy cream
2 sheets puff pastry (1 box)
5 ounces feta cheese, crumbled
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Nonstick cooking spray
Olive oil
1/4 teaspoon nutmeg
2 muffin pans

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.


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?

Author: Adrienne | Categories: Home Cooking + Recipes | Comments: 23


  1. Posted May 26, 2010 at 2:37 AM | Permalink

    Those look really tempting!

  2. Earl
    Posted May 26, 2010 at 10:01 AM | Permalink

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

  3. Posted May 26, 2010 at 1:03 PM | Permalink

    Oh yum! What a great recipe! I’m definitely bookmarking this one. Gorgeous photos, I want to just lick the screen.

  4. Posted May 26, 2010 at 2:04 PM | Permalink

    These sound so delish. I had plans to use my frozen puff pastry for a sweet treat but I’m liking this too much!

  5. Posted May 27, 2010 at 8:04 AM | Permalink

    MMhhh. I will be bookmarking this to make. YUM!

  6. Posted May 27, 2010 at 2:38 PM | Permalink

    What a yummy treat for breakfast lunch or dinner.

  7. Posted June 7, 2010 at 5:27 PM | Permalink

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

  8. Posted June 12, 2010 at 2:12 AM | Permalink

    Oh wow! These look fantastic. I will have to try this recipe soon.

  9. Posted October 24, 2010 at 7:46 PM | Permalink

    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!

  10. Posted October 24, 2010 at 11:38 PM | Permalink

    I’m so glad they turned out for you! Of course you can blog about them. Thanks for the feedback!

  11. Posted October 27, 2010 at 1:44 PM | Permalink

    My pics are not as good as yours, but you can see them now on my site. Thanks again!

  12. Posted January 1, 2011 at 3:43 PM | Permalink

    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!

  13. Lynn
    Posted February 24, 2011 at 4:07 PM | Permalink

    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.

  14. Aly
    Posted October 25, 2011 at 1:46 PM | Permalink

    These look amazing!! Your site is making me so hungry 🙂

  15. jennifer
    Posted February 20, 2012 at 5:39 AM | Permalink

    Delish….can I freeze these ,take them out of the freezer and then reheat

  16. Posted February 20, 2012 at 12:01 PM | Permalink

    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!

  17. Posted June 22, 2013 at 7:03 PM | Permalink

    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 🙂

  18. Janelle
    Posted November 20, 2013 at 4:59 PM | Permalink

    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.

  19. Christine
    Posted December 17, 2013 at 1:31 PM | Permalink

    Are these made in regular cupcake pans or mini muffin pans?

  20. Posted December 17, 2013 at 1:41 PM | Permalink

    Christine, these are in regular cupcake pans. Thanks!

  21. Posted May 30, 2015 at 10:53 AM | Permalink

    Thanks for recipe. I am trying it

  22. Maryann
    Posted December 12, 2017 at 9:05 PM | Permalink

    Can you use frozen spinach?

One Trackback

  1. […] These little quiches are crustless. If you’d like to add a crust and still use the muffin tin, see my previous post on Spinach Feta Pop-in-your-Mouths. […]

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