Spinach And Sun-Dried Tomato Puffs Recipe

Encased in flaky and crispy puff pastry, these spinach and sun-dried tomato puffs make a delicious appetizer, finger food, or snack. For this vegetarian version, recipe developer Annabelle Randles uses goat cheese to give the filling a creamy tanginess and sun-dried tomato instead of bacon to add a rich umami flavor. Whether you enjoy them with simple sides as a light meal or serve them as an appetizer for a holiday party, the puffs are easy to make and offer the perfect balance of flavors and textures. 

The puffs are baked in a non-stick muffin tin that helps the puff pastry maintain its shape and creates a convenient serving size. If you would like to make bite-sized mini puffs instead, simply swap the regular-size muffin tin for a mini muffin tin and cut the puff pastry into smaller squares. The recipe below yields around 24 to 30 mini puffs. While puff pastry is the traditional choice for spinach puffs, if you prefer a different texture, Randles suggests that you experiment with other doughs such as crescent roll dough or phyllo dough.

These spinach puffs are best served warm and fresh, but leftovers can be kept refrigerated for a day or two in an airtight container. Reheat them in the oven to maintain their crispiness.

Add vegetable oil and onion to a frying pan.

Fry over medium heat for 6-7 minutes until soft.

Add garlic and fry for a minute.

Remove the pan from the heat and mix in the spinach, sun-dried tomatoes, and goat cheese.

Stir 1 egg into the mixture until well combined.

Season to taste with salt and pepper.

Cut the puff pastry into 12 squares of approximately 4x4 inches.

Preheat oven to 400 F.

Spray a 12-cup non-stick muffin tin with cooking spray.

Share the spinach filling evenly between each puff pastry nest.

Stretching the dough if necessary, fold each pastry corner over the top of the puffs.

To make the egg wash whisk an egg in a small bowl.

Brush the egg wash over the puffs.

Bake the spinach puffs until golden, about 25 minutes.

Leave to cool for 5 minutes before transferring to a tray to serve.

These spinach and sun-dried tomato puffs are very versatile. Randles likes to serve them as an appetizer, snack, finger food, or even as a light lunch or dinner. Depending on how you serve them, the puffs pair well with a wide variety of accompaniments. 

To balance the richness of the puff pastry and cheesy filling, Randles often enjoys them with a salad of crispy lettuce leaves and sliced tomatoes dressed with a zesty vinaigrette. Alternatively, for a more substantial meal, Randles suggests serving these puffs alongside a bowl of soup such as a roasted tomato soup, or a simple vegetable side like roasted asparagus or a steamed vegetable medley. Serve these puffs with a side of simple roasted potatoes for an even heartier meal. These spinach puffs pair well with refreshing beverages like chilled white wine, iced tea, lemonade, or sparkling water with citrus slices.

If you are serving these spinach puffs as part of an appetizer spread, you might want to follow the option of using a mini-muffin tin and cutting the puff pastry into smaller squares. You can serve them with crudités, a charcuterie board, or any other hors d'oeuvres you enjoy. You can also include some dipping sauces such as tzatziki, raita, minty yogurt sauce, aioli, marinara sauce, ranch dressing, salsa, or even guacamole.