Spinach, Feta & Sun-Dried Tomato Puff Pastry Cups

Ingredients

For the pastry cups

• 2 sheets frozen puff pastry, thawed according to package directions

• 1 egg, beaten (for egg wash)

• 1 tbsp olive oil or melted butter, for greasing the muffin pan

For the creamy filling

• 2 cups fresh spinach, chopped (about 60–80 g)

• 4 oz (115 g) cream cheese, softened

• ¾ cup crumbled feta cheese (about 110 g)

• ½ cup shredded mozzarella cheese (about 55 g)

• ⅓ cup sun-dried tomatoes, chopped and drained

• 2 garlic cloves, minced

• 1 tbsp olive oil

• 1 tbsp chopped fresh parsley

• ½ tsp dried oregano

• ¼ tsp black pepper

• Salt, to taste

• 1 tbsp milk or cream, if needed to loosen the filling

Instructions

1. Prepare the oven and pastry

Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin pan. Cut the thawed puff pastry into 12 squares, large enough to fit into the muffin cups with the corners extending slightly above the edges.

2. Cook the spinach

Heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds. Add chopped spinach and cook for 2–3 minutes until wilted. Transfer to a plate and allow it to cool. Squeeze out excess liquid to prevent soggy pastry.

3. Make the cheese filling

In a bowl, mix cream cheese, feta, mozzarella, sun-dried tomatoes, spinach, parsley, oregano, and black pepper. Taste before adding salt because feta is naturally salty. Add a little milk or cream only if the mixture is too thick.

4. Shape the pastry cups

Press one pastry square into each muffin cup, gently forming a little basket. Keep the pastry corners visible for a golden, rustic appearance.

5. Fill the cups

Spoon the spinach-cheese mixture evenly into the pastry shells. Avoid overfilling them. Brush the exposed pastry edges lightly with beaten egg for a shiny finish.

6. Bake

Bake for 20–25 minutes, until the pastry is puffed and golden and the filling is hot. If the pastry browns too quickly, loosely cover the top with foil.

7. Garnish and serve

Allow the cups to rest in the pan for 5 minutes before carefully removing them. Garnish with fresh parsley and a few extra chopped sun-dried tomatoes. Serve warm.

Nutrition Information

Estimated per pastry cup, assuming 12 servings.

Nutrition varies by pastry brand, cheese quantities, and the oil content of the tomatoes.

Nut & Allergen Information

• Nuts: No nuts are intentionally included.

• Contains: Wheat/gluten, milk/dairy, and egg.

• Possible allergens: Some commercial puff pastry products may contain additional ingredients or have cross-contact warnings. Check all labels.

• Nut-free preparation: Verify every packaged ingredient and prevent cross-contact if serving someone with a nut allergy.

• Gluten-free option: Use certified gluten-free puff pastry and verify the remaining ingredients.

Tips & Q&A

Can I use frozen spinach? Yes. Thaw it completely, drain it, and squeeze out excess moisture before mixing.

Can I prepare these ahead? Prepare the filling up to 24 hours ahead and refrigerate it. Assemble and bake shortly before serving for the crispest pastry.

Can I substitute feta? Goat cheese works well, although the flavor will be different. Adjust salt to taste.

How do I keep the pastry crispy? Remove as much water as possible from the spinach and avoid adding too much liquid to the filling.

How should leftovers be stored? Refrigerate within 2 hours in an airtight container and eat within 3–4 days. Reheat in a 350°F (175°C) oven until hot to restore some crispness.

Serving suggestion: Arrange the pastry cups on a white platter with fresh parsley and serve as a party appetizer, brunch dish, or light snack.