Can I freeze Spinach and Cheese Puff Pastry Bites?

Absolutely! Here's my go-to method: assemble them completely (filling and all), then freeze unbaked on a baking sheet until solid. Once frozen, transfer to freezer bags - they'll keep for about a month. When you're ready, bake straight from frozen, adding just 3-5 extra minutes to the baking time. Perfect for last-minute entertaining!

Can I make these ahead of time?

You bet! The filling actually tastes better if made a day ahead - just keep it covered in the fridge. But here's my golden rule: wait to fill and fold the pastry until the day you're baking. Puff pastry gets soggy if it sits with wet filling too long. I've made the mistake of assembling everything the night before - let's just say I ended up with spinach-flavored mush instead of flaky pockets.

Is there a gluten-free version?

Yes! Just swap in your favorite gluten-free puff pastry (several brands make excellent versions now). The filling is naturally gluten-free already. My gluten-sensitive friend says she can't tell the difference when I use GF pastry - though she did joke that she misses the excuse to not share them!

Why did my bites leak cheese?

Ah, the classic ooze! Three likely culprits: 1) Overfilling (stick to that teaspoon measure!), 2) Not sealing edges tightly enough (really press those corners!), or 3) Spinach wasn't drained thoroughly. My first batch looked more like mini cheese volcanoes than tidy triangles - live and learn!

Spinach and Cheese Puff Pastry Bites

Description

Crispy puff pastry bites filled with creamy spinach and cheese. Perfect for parties or as a quick snack.

Ingredients

1 sheet puff pastry, thawed
1 cup chopped spinach, cooked and drained
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1 egg, beaten (for egg wash)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix spinach, cream cheese, Parmesan, mozzarella, garlic, salt, and pepper.
Roll out puff pastry sheet and cut into 2-inch squares.
Spoon 1 tsp of filling onto each square.
Fold pastry over filling to form triangles. Press edges to seal.
Brush with egg wash.
Bake for 15-18 minutes or until golden brown.
Let cool slightly before serving.

Notes

Use fresh spinach for best flavor.
Ensure puff pastry is fully thawed before use.
Store leftovers in an airtight container for up to 2 days.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Appetizer
Method: Baking
Cuisine: American