Spinach Sun-Dried Tomato Puff Pastry Cups
Crispy puff pastry cups filled with a savory mixture of caramelized onions, garlic, spinach, sun-dried tomatoes, and creamy goat cheese. These elegant appetizers feature golden-brown pastry corners folded over the filling and finished with an egg wash. Perfect for entertaining, potlucks, or as a sophisticated starter. The combination of earthy spinach, tangy goat cheese, and concentrated tomato flavor makes these puffs stand out from standard pastry appetizers.
Ingredients
- 1 tablespoon vegetable oil
- ½ cup onion, finely chopped
- 2 cloves garlic, grated
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 ounces sun-dried tomatoes in oil, finely choppedfresh tomatoes3:1 fresh weightvegetarian
use drained canned or roasted fresh tomatoes
- 6 ounces goat cheese, crumbled
- 2 whole eggs
- salt
- pepper
- 2 sheets puff pastryphyllo dough1:1 sheets with butter brushvegetarianvegan-compatible
phyllo creates lighter, crispier texture
Full guide → - cooking spray
Instructions
- 1
Heat oil in a frying pan over medium heat, add onion and cook until softened.
- 2
Stir in garlic and cook briefly.
- 3
Remove from heat and fold in spinach, sun-dried tomatoes, and goat cheese.
- 4
Stir in one egg until well combined.
- 5
Season with salt and pepper to taste.
- 6
Cut puff pastry sheets into 12 squares approximately 4 by 4 inches each.
- 7
Preheat oven to 400 F.
- 8
Spray a 12-cup muffin tin with cooking spray.
- 9
Press one pastry square gently into each cup, covering the bottom.
- 10
Divide filling evenly among the pastry cups.
- 11
Fold pastry corners toward the center over the filling, stretching dough as needed.
- 12
Whisk remaining egg in a small bowl.
- 13
Brush egg wash over each puff.
- 14
Bake until golden, about 25 minutes.
- 15
Cool for 5 minutes before serving.
Tips
Squeeze spinach thoroughly after thawing to prevent excess moisture that makes pastry soggy during baking.
Fold pastry corners gently but firmly to ensure they stay in place and brown evenly during baking.
Good to Know
Cover cooled puffs and refrigerate up to 2 days. Reheat at 350 F for 5 minutes before serving.
Prepare filling up to 1 day ahead. Assemble in pastry cups and freeze unbaked up to 1 week, then bake directly from frozen, adding 5-8 minutes to baking time.
Serve warm as an appetizer or light lunch. Pairs well with a crisp white wine or fresh green salad.
Common Mistakes
Do not skip squeezing spinach to avoid soggy pastry bottoms.
Do not overfill pastry cups to avoid spillover during baking.
Do not use thawed puff pastry without keeping it cold to avoid shrinkage in the oven.
Substitutions
Dairy-Free Swaps
Vegan Options
phyllo creates lighter, crispier texture
Full guide →General Alternatives
use drained canned or roasted fresh tomatoes
FAQ
Can I make these ahead and freeze them?
Yes, assemble unbaked puffs and freeze on a tray, then transfer to an airtight container. Bake directly from frozen, adding 5-8 minutes to the bake time.
What if my puff pastry shrinks during baking?
Ensure puff pastry stays cold until baking and press it firmly into the muffin cups. High heat and cold pastry help minimize shrinkage.
How long do baked puffs keep?
Store cooled puffs covered in the refrigerator for up to 2 days. Reheat at 350 F for 5 minutes to restore crispness.