There’s something truly comforting about the smell of freshly baked pastries wafting through the kitchen, especially when they’re as light and delightful as these Fluffy Cream Cheese and Spinach Puffs. This recipe always takes me back to the afternoons I spent with Mama Lou, kneading dough and sharing stories over the hum of the oven. The way the cream cheese melts into the tender spinach filling reminds me of her gentle hands folding love into every bite. Today, I’m excited to share this cherished recipe that has woven its way through my family’s gatherings—especially the moments with my sister Ouma, who can never resist snagging one (or three) before they even cool down.
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Why You’ll Love This Fluffy Cream Cheese and Spinach Puffs
These puffs are more than just a snack—they’re a little package of warmth and nostalgia. The fluffy, golden pastry encases a creamy spinach filling that feels both indulgent and nourishing. What I adore most about this recipe is how it strikes a perfect balance between savory richness and a light, airy bite that melts in your mouth. It’s the kind of treat that feels fancy enough for a special occasion yet simple enough for an everyday family brunch or afternoon tea. Whenever I make these, I’m reminded of Mama Lou’s kitchen, where food was always a way to bring people close and make memories.
Fluffy Cream Cheese and Spinach Puffs are also incredibly versatile. You can prepare them as appetizers, snacks, or even a light meal with a crisp salad. They’re a hit with kids and adults alike, and their delicate texture makes them feel like a little celebration in every bite. When Ouma and I first tried making these together, she was amazed at how something so elegant could come from such straightforward ingredients. That’s the magic of recipes passed down through generations—they’re simple, heartfelt, and always satisfying.
Ingredients You’ll Need for This Fluffy Cream Cheese and Spinach Puffs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 4 ounces cream cheese, softened
- 1/4 cup cold water (more if needed)
- 1 tablespoon olive oil
- 2 cups fresh spinach, washed and chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup ricotta cheese (optional for extra creaminess)
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- 1 egg, beaten (for egg wash)
If you’re looking to make this recipe more accessible, you can substitute the all-purpose flour with whole wheat pastry flour for a nuttier flavor. Cream cheese can be swapped with Neufchâtel cheese for a lighter option, and frozen spinach works well in a pinch—just be sure to thaw and squeeze out all excess moisture before mixing.
Nutrition Facts
- Calories: Approximately 280 per puff (based on 12 servings)
- Protein: 7g
- Fat: 18g (mostly from butter and cream cheese)
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 1g
- Sodium: 210mg
These numbers can vary slightly depending on the size of your puffs and the exact ingredients you use. I like to think of them as a wholesome indulgence—comfort food that still carries the goodness of fresh spinach and minimal added sugars.
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Irresistibly Fluffy Cream Cheese and Spinach Puffs You Need to Try
Learn how to make delicious Fluffy Cream Cheese and Spinach Puffs. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 4 ounces cream cheese, softened
- 1/4 cup cold water (more if needed)
- 1 tablespoon olive oil
- 2 cups fresh spinach, washed and chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup ricotta cheese (optional for extra creaminess)
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- 1 egg, beaten (for egg wash)
If you’re looking to make this recipe more accessible, you can substitute the all-purpose flour with whole wheat pastry flour for a nuttier flavor. Cream cheese can be swapped with Neufchâtel cheese for a lighter option, and frozen spinach works well in a pinch—just be sure to thaw and squeeze out all excess moisture before mixing.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour and salt. Add the cold, cubed butter and cream cheese. Using your fingertips—or a pastry cutter if you prefer—work the butter and cream cheese into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This gives the pastry that tender, flaky texture.
- Add cold water gradually, about a tablespoon at a time, mixing gently until the dough just comes together. It should be soft but not sticky. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. I remember Mama Lou always insisted on this rest time, saying it was the secret to perfect puffiness.
- Meanwhile, heat olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing until translucent and fragrant—about 4 minutes.
- Add the chopped spinach and cook until wilted, about 3 more minutes. Remove from heat and let cool slightly.
- Mix the sautéed spinach mixture with ricotta cheese (if using), nutmeg, salt, and pepper in a bowl until well combined. This filling always reminds me of the creamy spinach pies Mama Lou used to make on Sundays.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter or the rim of a glass (about 3 inches in diameter) to cut circles.
- Spoon a tablespoon of the spinach filling onto the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal. You can crimp the edges with a fork for a pretty finish.
- Place the puffs on the prepared baking sheet. Brush the tops with the beaten egg to give them that golden, shiny crust that always makes me smile when they come out of the oven.
- Bake for 20-25 minutes or until the puffs are golden brown and puffed up beautifully. Keep an eye on them—the smell alone will have your kitchen buzzing with anticipation!
- Let cool slightly before serving. These are best enjoyed warm, just like Mama Lou always said, “When food is warm, hearts are warmer.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Fluffy Cream Cheese and Spinach Puffs
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour and salt. Add the cold, cubed butter and cream cheese. Using your fingertips—or a pastry cutter if you prefer—work the butter and cream cheese into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This gives the pastry that tender, flaky texture.
- Add cold water gradually, about a tablespoon at a time, mixing gently until the dough just comes together. It should be soft but not sticky. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. I remember Mama Lou always insisted on this rest time, saying it was the secret to perfect puffiness.
- Meanwhile, heat olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing until translucent and fragrant—about 4 minutes.
- Add the chopped spinach and cook until wilted, about 3 more minutes. Remove from heat and let cool slightly.
- Mix the sautéed spinach mixture with ricotta cheese (if using), nutmeg, salt, and pepper in a bowl until well combined. This filling always reminds me of the creamy spinach pies Mama Lou used to make on Sundays.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter or the rim of a glass (about 3 inches in diameter) to cut circles.
- Spoon a tablespoon of the spinach filling onto the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal. You can crimp the edges with a fork for a pretty finish.
- Place the puffs on the prepared baking sheet. Brush the tops with the beaten egg to give them that golden, shiny crust that always makes me smile when they come out of the oven.
- Bake for 20-25 minutes or until the puffs are golden brown and puffed up beautifully. Keep an eye on them—the smell alone will have your kitchen buzzing with anticipation!
- Let cool slightly before serving. These are best enjoyed warm, just like Mama Lou always said, “When food is warm, hearts are warmer.”
Tips for Making the Best Fluffy Cream Cheese and Spinach Puffs
From years of cooking alongside Mama Lou and experimenting with Ouma, I’ve learned a few little secrets that make these puffs truly shine: Learn more: Matilda Chocolate Cake – A Legendary Dessert You Need to Try
- Keep everything cold: This is key for flaky pastry. Chill your butter and cream cheese well, and don’t overwork the dough.
- Drain the spinach well: Excess moisture can make the dough soggy. After cooking, press the spinach in a sieve or wrap it in a clean kitchen towel to squeeze out water.
- Don’t overfill: Too much filling can cause the puffs to burst during baking. A tablespoon per puff is just right.
- Use fresh nutmeg: It adds a subtle warmth to the filling that makes all the difference.
- Brush with egg wash: This gives the puffs a gorgeous golden color and a lovely sheen.
One time, Ouma and I tried skipping the egg wash because we were in a rush, and the puffs came out pale and less inviting. We learned that some steps are worth the extra minute or two!
Serving Suggestions and Pairings
These Fluffy Cream Cheese and Spinach Puffs are wonderfully adaptable to different occasions. When I serve them at family gatherings, they often disappear before the main course is even ready. Here are a few ways I like to enjoy them:
- Paired with a chilled glass of sparkling white wine or a crisp rosé for a light appetizer.
- Alongside a fresh tomato and cucumber salad drizzled with a lemon vinaigrette for a quick lunch.
- With a bowl of warm tomato soup or a rustic vegetable broth for a cozy dinner.
- As part of a brunch spread with poached eggs and roasted cherry tomatoes, a favorite combo that Ouma and I always crave on lazy weekend mornings.
These puffs also make a lovely addition to picnic baskets or tea parties, carrying that homemade charm wherever they go.
Storage and Reheating Tips
I always recommend enjoying these puffs fresh from the oven, but I understand life gets busy. Here’s how to keep that fluffy texture even if you’re making them ahead:
- Store cooled puffs in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes to regain crispness.
- Avoid microwaving if possible, as it can make the pastry soggy.
- You can freeze the unbaked puffs on a tray until solid, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding a few extra minutes to the baking time.
Mama Lou was always a fan of freezing dough and baking fresh puffs on busy days—it’s a little trick I’ve passed on to Ouma, who swears it’s a lifesaver during hectic weeks.
Frequently Asked Questions
What are the main ingredients for Fluffy Cream Cheese and Spinach Puffs?
The main ingredients for Fluffy Cream Cheese and Spinach Puffs include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Fluffy Cream Cheese and Spinach Puffs?
The total time to make Fluffy Cream Cheese and Spinach Puffs includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Fluffy Cream Cheese and Spinach Puffs ahead of time?
Yes, Fluffy Cream Cheese and Spinach Puffs can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Fluffy Cream Cheese and Spinach Puffs?
Fluffy Cream Cheese and Spinach Puffs pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Fluffy Cream Cheese and Spinach Puffs suitable for special diets?
Depending on the ingredients used, Fluffy Cream Cheese and Spinach Puffs may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Fluffy Cream Cheese and Spinach Puffs are more than just a recipe; they are a bridge to the past and a celebration of family moments. Each bite carries the warmth of Mama Lou’s kitchen and the laughter shared with my sister Ouma. They remind me that food has the power to comfort, connect, and create memories that last a lifetime. Whether you’re making these for a special occasion or a simple weekday treat, I hope you find as much joy in the process and the sharing as I have over the years.
So, roll up your sleeves, gather your ingredients, and let the magic of these puffs fill your home with love and nostalgia. After all, isn’t that what food is truly about?
