spinach puffs




Prep Time


Cook Time

Spanakopita meets New Zealand!



For the spinach puffs

  • 100g cream cheese
  • 1 egg
  • 1 tablespoon olive oil
  • ½ teaspoon dried dill
  • 2 cups chopped spinach
  • 110g feta — crumbled
  • 1 rasher bacon — diced and cooked
  • Salt and ground black pepper, to taste
  • 2 sheets flaky pastry
  • 1 tablespoon butter — melted


For the spinach puffs

  • Preheat the oven to 200°C (180°C fan bake). Spray 8 muffin cups with baking spray.
  • Place the cream cheese in a medium bowl and microwave in 10-second bursts until soft.
  • Add the egg, oil and dill and mix well.
  • In a separate bowl, combine the spinach, feta and bacon.
  • Add the cream cheese mixture and season well. Use a fork to mix thoroughly.
  • Cut the pastry into 8 squares. Line each muffin cup with a square of pastry, pressing in well.
  • Divide the spinach mixture evenly between the muffin cups.
  • Bring the 4 corners of each pastry square together to cover the filling. Press together at the top to seal.
  • Lightly brush with the melted butter.
  • Bake for 15–20 minutes until golden and puffy.
  • Leave to cool for 10 minutes then use a knife to loosen the pastry around the edges so you can pop the puffs out of the tray.