Spinach Cream Cheese Puffs – Flaky, Savory & Bite-Sized.

Happy Boxing Day! It is Friday, December 26, 2025.¹ Here in Dcheira El Jihadia, the day after Christmas often carries a relaxed, “grazing” energy. Whether you are hosting friends for a low-key afternoon or simply looking for a way to use up holiday ingredients, these Spinach Cream Cheese Puffs are the perfect solution.

Think of these as the approachable, creamy cousin to the Greek Spanakopita. We use store-bought puff pastry to achieve that professional, shattering crunch, while the filling is a rich, garlicky blend of spinach and cream cheese.² They are elegant enough for a party platter but simple enough to whip up while you’re still in your pajamas.

The Secret to the “Puff”

To get that sky-high lift and golden color, you need to master two things: Temperature and Moisture.

Rule	Action	Why?
Stay Cold	Keep the pastry in the fridge until the very last second.	Cold fat + Hot oven = Maximum steam and flake.
Squeeze Hard	Wring out the spinach until it is bone-dry.	Excess water creates a soggy, “sad” bottom.
High Heat	Bake at 400°F (205°C).	High heat forces the layers to separate quickly.

Ingredients

The Pastry

1 box (17.3 oz) Frozen Puff Pastry: Thawed according to package directions (usually 20–40 mins on the counter).
1 Egg + 1 tbsp Water: Beaten together for the egg wash.

The Savory Filling

10 oz Frozen Chopped Spinach: Thawed and squeezed very dry.
8 oz (1 block) Cream Cheese: Softened to room temperature.
1/2 cup Freshly Grated Parmesan.
2 cloves Garlic: Minced.
1/4 tsp Salt & 1/2 tsp Black Pepper.
Pinch of Nutmeg: (The “secret” ingredient that makes spinach taste gourmet).

Instructions

1. The Filling Prep

In a medium bowl, combine the softened cream cheese, parmesan, minced garlic, salt, pepper, and nutmeg. Fold in the squeezed spinach. Use a fork to break up any spinach clumps so the mixture is uniform.

2. The Pastry Prep

Preheat your oven to 400°F (205°C). Line two large baking sheets with parchment paper.

Unfold your puff pastry sheets on a lightly floured surface.
Using a pizza cutter or a sharp knife, cut each sheet into 9 equal squares (a 3×3 grid), giving you 18 squares total.

3. Assemble the Puffs

Place about 1 tablespoon of the spinach mixture in the center of each square.
The Fold: You have two choices for shape:
- The Triangle: Fold one corner over to the opposite corner.
- The Diamond: Pull all four corners to the center and pinch them together.
Use a fork to crimp the edges shut if making triangles. This ensures the cheese doesn’t leak out.

4. The Finish & Bake

Brush the tops of each puff with the egg wash. This is what gives them that “bakery-style” deep golden shine.

Bake for 15–18 minutes. You want them to be puffed up and a rich golden brown on the top and bottom.

Flavor Variations

Depending on what you have left in the fridge after Christmas, you can easily tweak the filling:

Variety	Additions	Vibe
The Mediterranean	1/4 cup Feta Cheese & dried Oregano.	Tangy and salty.
The Smokey	2 slices of crumbled crispy Bacon.	Savory and rich.
The Spicy	1/2 tsp Red Pepper Flakes.	Adds a subtle “zing.”

Pro-Tips for Success

The Spinach Hack: After thawing frozen spinach, place it in a clean kitchen towel or several layers of paper towels and twist it over the sink. You will be shocked at how much green water comes out. Keep squeezing until no more drops fall!

Don’t Overstuff: It’s tempting to pile on the filling, but too much will prevent the pastry from sealing, causing the puff to “explode” in the oven.
Make Ahead: You can assemble these, place them on a tray, and freeze them raw. Once frozen solid, pop them into a freezer bag. When you’re ready to eat, bake them straight from the freezer (just add 3–5 minutes to the bake time).

FAQ

Can I use fresh spinach?

Yes, but you must sauté it first until it wilts completely, then let it cool and squeeze out the moisture just like you would with frozen. 10 oz of frozen spinach is roughly equivalent to 1 lb of fresh leaves.

How do I store and reheat?

Store leftovers in an airtight container in the fridge for up to 3 days. To get that crunch back, reheat them in a toaster oven or air fryer for 3–4 minutes at 350°F. Avoid the microwave, as it will make the pastry rubbery.

Can I use Crescent Roll dough?

You can, but the result will be more “bread-like” and soft rather than flaky and shattered like puff pastry.

A Perfect Boxing Day Grazing Dish

As the Atlantic sun begins to set over Dcheira El Jihadia, these puffs make for a wonderful, light evening snack. They are the epitome of “comfort-meets-elegance,” perfect for reflecting on a wonderful holiday.

Would you like me to find a recipe for a “Creamy Roasted Red Pepper Dip” or a “Zesty Garlic Aioli” to serve alongside these puffs?