Spinach Puffs

Watch the Emperor’s New Groove and you’ll have a new appreciation for spinach puffs.  Honestly, I didn’t know what they were until I saw the movie.  Since then I’ve been meaning to make them.  And then I did.  The spice from the habanero cheddar really made this dish; I think it would have been a little boring otherwise.  Huzzah for impulse shopping!

Spinach Puffs | doomthings


  • Enough puff pastry for 12 4-inch squares (purchased or homemade – I got lazy and just bought some)
  • 1 1/3 cups fresh spinach, chopped
  • 1/2 cup diced onion (about 1/4 of a medium onion)
  • 2 cloves garlic, diced
  • 1 cup habanero cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 1 tbsp olive oil
  • 2 eggs
  • Salt and pepper to taste


  1. Combine spinach, onion, garlic, cheeses, olive oil, and salt/pepper.
  2. In a small bowl, whisk egg thoroughly.
  3. Add egg to spinach mix and stir until well combined.
  4. Roll out puff pastry and cut into 12 4-inch squares (about 2mm thick).
  5. Place squares in a greased muffin tin.
  6. Evenly distribute the spinach mixture among pastry-lined cups.
  7. Pinch together the corners of each pastry cup, pinching along edges to seal in the spinach goo.
  8. In the egg bowl, whisk the remaining egg and brush the tops of the sealed puffs.
  9. Bake for about 15 minutes at 400 degrees F, or until golden (keep and eye on ’em!).


“Careful!  They’re still hot…”





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