The perfect appetizer or nibble for holiday entertaining. These Spinach Puffs with Bacon have a light and crispy pastry, filled with a creamed spinach and bacon filling. Can be prepped ahead and baked just before serving!

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You’ll want to add these Spinach Puffs with Bacon to your holiday Appetizers this year! Such a fun and festive nibble that all of your guests will love.

I use puff pastry so often for easy and impressive appetizers that I know will be a crowd pleaser. Buttery puff pastry is so versatile, it bakes up perfectly every single time and you can find it in the freezer section of the supermarket.

Check out more Puff Pastry Recipes and Ideas!

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What are These Spinach Puffs Like

• Difficulty – These take about 45 minutes to put together. They are pretty straight forward to make and they use pretty simple and easy to find ingredients.
• Taste – These little bites have a crisp yet light pastry filled with a creamy filling of spinach, bacon, cream cheese and parmesan cheese.An overall great contrast of flavours and textures. Everyone will love them!
• Serving – This recipe makes 24 little bites which will probably serve 6 people. In the recipe card you can easily adjust the serving size to make more!

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Ingredients

• Olive oil – I used extra virgin olive oil to cook the onions.
• Spring onions – These add a great flavour to the filling.
• Fresh spinach – I used about 4 cups of fresh spinach and I roughly chopped it up so it incorporated into the filling better.
• Bacon – I used precooked and crumbled bacon for this recipe.
• Cream cheese – This is the main component of the filling to make it creamy.
• Parmesan cheese – Finely grated parmesan cheese is added to the filling for extra flavour and creaminess.
• Seasonings – I used a combination of dried dill, garlic powder, onion powder, salt and black pepper.
• Egg – And egg is added to the filling to help bind it and create a puffed up texture once baked.
• Puff pastry – I used a rectangle sheet of puff pastry.

NOTE, The full ingredients list and instructions can be found in the recipe card at the end of the post.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Grease a 24 count mini muffin tin and set aside.
2. Whisk egg – Whisk the egg into a small bowl and set aside.
3. Cook onions – In a medium skillet set over medium heat, add the olive oil and chopped onion. Give a good stir and cook for about 5 minutes until soft.
4. Add spinach, bacon and cream cheese – Add the chopped spinach to the skillet and stir in until wilted, this will take about 2 minutes. Add the crumbled bacon and stir in until combined. Add the cream cheese and stir in until it completely incorporated into the spinach and bacon. Remove skillet from heat.
5. Add cheese, seasonings and egg – Add the parmesan cheese (reserving about 3 tablespoons for later) and all the seasonings. Pour in the whisked egg and stir to completely combine. Set aside the filling.
6. Cut pastry – Cut the pastry into 24 2 inch squares. You may have pastry left over depending on the size of your puff pastry sheet. Press the pastry squares into the greased muffin tin.
7. Fill pastry cups – Fill each pastry cup with about 1 heaping teaspoon of filling. Repeat for all cups. Sprinkle over remaining parmesan cheese.
8. Bake – Bake for about 18 minutes or until golden and puffed up. Remove from oven and leave in the muffin tin for a few minutes to cool.
9. Serve – Remove from muffin pan and transfer to a serving plate to serve warm.

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Recipe Tips

• Using puff pastry – Make sure you pastry is fully defrosted or it will break when trying to use it. Also, make sure it’s cold or it will be difficult to work with.
• Filling the cups – Don’t overfill the cups or the fill will bubble out when baking. I used about 1/2 – 3/4 of a teaspoon per pastry cup.
• Make ahead – You can make the filling up to 24 hours before baking. Keep the filling covered in the fridge and fill the cups just before baking.

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Substitutions

• Puff pastry – You can use phyllo dough, shortcrust pastry, pizza dough, pie crust or even biscuit dough. All of these will yield slightly different results, but they will work.
• Fresh spinach – You can use frozen spinach, just make sure it’s fully defrosted and that you squeeze out all the excess water.
• Spring onion – Alternatively you could use green onions, white onions, brown onions or leeks.

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Serving and Storage

• Serving – Serve these alongside other festive appetizers like the Cranberry Whipped Feta Dip, the Antipasto Christmas Wreath and a glass of Mulled Wine or Homamade Baileys Irish Cream!
• Storage – These are best served hot and fresh, however you can bake them in advance and keep them in the fridge up to one day before. To reheat, just place them on a baking tray and reheat in a preheated 350 degrees f/180 degrees c oven for about 10 minutes.

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Frequently Asked Questions

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Thanks for Stopping by & Hope To See You Soon!