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Irresistibly Fluffy Cream Cheese and Spinach Puffs You Need to Try - Featured Image

Irresistibly Fluffy Cream Cheese and Spinach Puffs You Need to Try

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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

Scale

  • 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

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Meanwhile, heat olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing until translucent and fragrant—about 4 minutes.
  5. Add the chopped spinach and cook until wilted, about 3 more minutes. Remove from heat and let cool slightly.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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!
  11. Let cool slightly before serving. These are best enjoyed warm, just like Mama Lou always said, “When food is warm, hearts are warmer.”

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://notesrecipes.com/fluffy-cream-cheese-and-spinach-puffs/