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Baked spinach puff pastry on a plate.

Spinach Puff Pastry

These spinach puff pastries are so tasty and easy to make. First, prepare a simple spinach-cream cheese filling. It tastes like spinach dip! Then wrap it in pre-made puff pastry. They bake up flaky and light. So good and so easy!
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 18 pastries

Ingredients

  • 8 ounces cream cheese, softened
  • ¼ cup grated parmesan cheese
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 large egg
  • 2 teaspoons soy sauce
  • 1 (10 ounce) package frozen spinach, thawed, cooled, and drained, see note.
  • 1 tablespoon flour for dusting counter
  • 2 sheets thawed puff pastry (one 17.3 ounce box)

For the Topping.

  • 1 large egg
  • 3 tablespoons grated parmesan cheese

Instructions

  1. Preheat oven to 400℉. Line two baking sheets with parchment paper.

  2. Combine the cream cheese, parmesan cheese, onion powder, garlic power, and black pepper in a medium mixing bowl. Mix until smooth.

  3. Add the egg and soy sauce. Mix until creamy and light. Stir in the thawed and drained spinach.
  4. Roll out each thawed puff pastry sheet on a lightly floured counter to about a 12”x10”. Cut each sheet into 9 pieces.

  5. Turn the pastry so it looks like a diamond. Spoon the filling down the center in the middle of the pastry from top to bottom. Leaving about a half-inch on each side.

    Lightly brush whisked egg on the right corner of the pastry.

    Filled spinach puff pastry with the right corner brushed with whisked egg.

  6. Fold the left pastry corner over the filling.

    Folding the left corner of the puff pastry over the spinach filling. The right corner of the pasty is brushed with whisked egg.

  7. Then fold the egg-washed right over the first folded piece of dough. Press gently to seal.

    Folded spinach puff pastry.

  8. Transfer the pastry to the prepared baking sheet. Place 9 pastries on each sheet.

  9. Brush each pastry lightly with the remaining whisked egg. Sprinkle with a little grated parmesan.
  10. Bake until golden brown, about 18 minutes.
  11. Let cool for at least 10 minutes before serving. Store leftover pastries in the refrigerator for up to four days.

Recipe Notes

Frozen Spinach

Before using, thaw and drain the spinach. To do this, place the thawed spinach in a colander and press out the liquid with a silicone spatula. The spinach should feel almost dry to the touch. Let the spinach cool before making the filling. 

How to Store.

Store leftover pastry in the refrigerator for up to four days.

How to Freeze.

Bake the spinach puff pastry as directed. Let them cool completely. Place the pastries in a single layer on a baking sheet. Freeze until firm, about two hours. Transfer the pastries to a freezer container. These keep for about one month.

How to Reheat.

In the oven: Preheat your oven to 350℉. Place the pastry on a parchment-lined baking sheet. Heat until warmed through, about 10 minutes.

In the toaster oven: reheat on a low toast setting or set the toaster to 350℉. Heat until warmed through.

In the air fryer. Since these are light pastries, they can blow around in some air fryer models. I recommend this method with reservations. If you want to try it: Preheat air fryer to 350℉. Air fry for about five minutes.