Goat Cheese Spinach Puffs

Looking for a light, elegant appetizer that’s guaranteed to impress? These goat cheese spinach puffs are just the thing!

Made with golden, flaky homemade puff pastry shells and filled with creamy goat cheese and garlicky spinach, they’re as delicious as they are pretty.

Perfect for cocktail parties, holiday spreads, or a cozy weekend brunch, they’re easy to make ahead and even easier to love—one bite and they’re gone!

How to Make These Goat Cheese Spinach Puffs

Step-by-Step Guide

1. Preheat your oven to 350°F.

2. Line a large baking tray with parchment paper.

3. To make the pastry shells, roll out the first puff pastry sheet on a large cutting board.

4. Spread half of the melted butter over the right side, then fold the left half over to cover.

5. Using a small cookie cutter (mine was 2 inches in size), cut out 15 circles and remove the leftover dough.

6. Gently move each circle to your baking tray, leaving a bit of space between each circle.

7. Repeat the process with the second sheet.

8. Beat the egg yolk in a small bowl, then brush it over each pastry circle.

9. Sprinkle a bit of sesame seed mix on top of each circle for extra color, texture, and flavor.

10. Bake your pastry shells for about 20 minutes, until puffed and golden.

About halfway through (around the 10-minute mark), carefully poke a couple of holes in the bottoms of each circle to prevent them from puffing too much.

11. As soon as your shells come out of the oven, press gently into the tops and bottoms of each puff with your finger to create space for the filling.

This helps them hold their shape and gives the filling a perfect little nest.

12. Let the shells cool fully on a wire rack before filling.

13. To make the filling, cook the frozen spinach in a small pan until all the water has evaporated. Let it cool slightly.

14. In a small bowl, mix the spinach with goat cheese, dried garlic, salt, and pepper until well combined.

Taste and adjust the seasonings if needed.

15. Spoon about 1 teaspoon of the filling into each bottom pastry shell, then top each with the top part.

16. Arrange your filled shells on a serving tray and refrigerate until you’re ready to serve.

Important Recipe Notes

• Even with poking holes, some of the pastry shells may puff up in funny ways – but that’s totally normal! Just press them down while they’re still warm to shape them properly.
• These puffs hold up beautifully in the fridge. You can fill them the night before and they’ll still taste fresh the next day – there will be no soggy bottoms!
• This recipe works best with spreadable goat cheese, but you can swap in cream cheese or ricotta if you want something milder.
• If you’re entertaining a larger crowd, you can easily double the batch and then keep some unfilled shells in the fridge for last-minute filling if needed.

Why You’ll Love This Recipe

• Elegant yet easy – These little bites look fancy but require simple steps and everyday ingredients.
• Full of flavor – Creamy goat cheese, garlicky spinach, and crisp pastry are a winning combo.
• Make-ahead approved – Perfect for prepping the night before a party or brunch.
• Great for any occasion – Serve them warm or cold at cocktail hours, baby showers, or holiday gatherings.
• Customizable – Use your favorite herbs or switch up the filling for a different flavor twist.

📌 Goat Cheese Spinach Puffs (Recipe Card)

Ingredients

For the pastry shells:

• 2 puff pastry sheets
• 2 tbsp melted butter
• 1 tbsp sesame seed mix
• 1 egg yolk

For the filling:

• 1 cup frozen spinach
• ⅔ cup spreadable goat cheese
• 1 tsp dried garlic
• Salt and pepper, to taste

Instructions

• Preheat your oven to 350°F.
• Line a large baking tray with parchment paper.
• Roll out one pastry sheet, spread with butter, fold over, and cut into 15 circles.
• Repeat with the second sheet.
• Place circles on the tray, brush with egg yolk, and sprinkle with sesame seeds.
• Bake for 20 minutes. At the 10-minute mark, poke holes in the bottoms to prevent over-puffing.
• As soon as the shells come out of the oven, quickly press into the tops and bottoms of the shells with your finger to create indents.
• Let the shells cool completely.
• Cook spinach in a small pan or in a small pot until the water evaporates. Let it cool for a few minutes.
• Mix the spinach with goat cheese, garlic, salt, and pepper. Taste and adjust the seasonings if needed.
• Fill each bottom shell with 1 tsp of the spinach-goat cheese mixture, then arrange the top part over them.
• Serve cold or slightly chilled.

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