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Zestuous Spinach Cups are a quick appetizer for St. Patrick’s Day or any day of the year. The crunchy, buttery puff pastry crust encases a super creamy spinach filling.

I chose not to overdo this filling – no added onions, bacon or other accents. It’s just fresh spinach cooked down and seasoned with a bit of salt and a hint of nutmeg blended with cream cheese.

This wasn’t the recipe I planned on making today. I actually wanted to make green puff pastry sandwiches filled with spinach and cream cheese. I cooked down the spinach to make homemade green food coloring, but it wasn’t vibrant enough. So I added green food coloring paste to it. That worked, but after I brushed it over the pastry and baked it, it didn’t look appetizing at all.

So I went with something that’s not all that creative, but it’s so simple and perfect for spring. I used puff pastry crust (instead of pie crust) because the filling is so unassuming, the crust really pulls together all the flavors. Enjoy.

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Zestuous Spinach Cups

Servings: 24 cups


  • 6 cups raw spinach
  • ½ cup water
  • 1 8- oz. block cream cheese
  • ½ tsp. salt
  • 1/8 tsp. nutmeg
  • 1 box Pepperidge Farm puff pastry sheets


  • Place the spinach and water in a pot.
  • Cover with a lid and cook on medium-high for 10 minutes, until it wilts.
  • Place the spinach in a salad spinner to remove all the water.
  • In a large bowl, stir together the cooked spinach, cream cheese, salt and nutmeg.
  • Unfold puff pastry sheets and cut out circles with a 2 1/2" - 2 3/4" cookie cutter or glass.
  • Place the pastry circles into a mini muffin pan.
  • Fill with spinach filling.
  • Bake at 400 degrees for 10 minutes.

Nutrition information is automatically calculated, so should only be used as an approximation.

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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  1. Thanks for the recipie! Gonna use this for my St. Patrick’s Day party with a couple of friends. I don’t use puff pastry for very much, so I’ll see how it goes!

  2. Are these better served warm or cold??? I want to make them for a work treat day tomorrow! Looks good!

    1. I always serve them warm because the puff pastry tastes better when it’s warm and flaky. You could fill the cups tonight and pop them in the oven right before work. Enjoy!

  3. They look delicious! Are these best served warm or can you bake them and serve an hour or two later? Thanks

    1. Thanks Lara. They are best warm, but you can serve them at room temperature, too. I’ve even eaten them cold.

      1. Great, thanks so much! Do you use 2 puff pastry sheets? How many does this recipe make? Thank you!