Cheddar Spinach Puffs: Crispy Bites with Herbed Cream Cheese

Today has been one of those mornings that felt like a Monday on a Friday. I overslept, didn’t have my tea until ten, and then dropped and broke a plate. I began this post earlier, completed most of it, and somehow the internet goblins deleted the draft. After a brief moment of hiding in the bathroom while eating a large chocolate bar, I decided to try again because this recipe is too good not to share. Maybe Popeye snuck in during the cleanup and messed with my post — after all, this recipe is very heavy on spinach.

Maybe I had been overcomplicating things in my original draft and the deletion was a blessing in disguise. Either way, I’m back with a concise version and one of our favorite snacks: Cheesy Spinach Puffs. Yes, they’re full of spinach (Popeye reference acknowledged), but they also boast an indulgent mix of three cheeses and some butter. Balance, right?

Cheese helps make greens more appealing to picky eaters. The first time I made these, the most vocal anti-green-veg kid asked, “What’s the green stuff, Mama?” I told him to try it and tell me later. He took a cautious nibble, smiled, and proceeded to gobble the rest while running away. When I asked if he still cared what the green stuff was, his reply was, “Don’t care anymore! Dese are tasty!”

Fortunately, it is Friday, and around here Friday is movie night. I can’t wait to crank up the wood stove, curl up with the kids, press play on a movie, and snack on these warm, cheesy bites. The kids happily munch alongside me, devouring spinach without protest. That, to me, is a win.

We’ve shared other cheese-and-spinach recipes before, but this version is simple and irresistibly crave-worthy. The puffs are moist and studded with spinach, with crispy, toasty edges. They’re great on their own but truly shine when dunked in warm marinara or pizza sauce. Perfect for turning a sluggish day into a real Friday-night treat.

I can’t wait for tonight. Cheesy Spinach Puffs, here we come!

Two important notes:

1. Generously grease the mini-muffin pans. Eggs and melted cheese love to stick. If you skimp on the non-stick spray or liners, removing the puffs will be a painful experience and will dampen your movie-night vibes.
2. Make extras. These freeze well, reheat beautifully, and are great to have on hand for quick snacks.

Cheesy Spinach Puffs

Rebecca Lindamood

Prep Time
15 minutes mins

Cook Time
20 minutes mins

Total Time
35 minutes mins

Moist, spinach-studded cheese-and-egg puffs develop crispy, toasty edges in the oven. They’re delicious on their own but truly sing when dipped in warm marinara or pizza sauce. The smaller you chop the squeezed-dry spinach, the easier it is to sneak past picky eaters.

Ingredients

  

• 4 tablespoons unsalted butter
• 1 large onion peeled and finely chopped or grated
• 2 garlic cloves peeled and minced or pressed
• 3 eggs
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan or Romano/Asiago
• ½ cup Italian-style breadcrumbs
• 1 pound frozen chopped spinach thawed and squeezed very dry
• ½ teaspoon salt
• Optional: warm marinara, pizza sauce, or ranch for dipping

Instructions

 

Instructions

• Preheat the oven to 350°F. Generously spray 48 mini-muffin wells with non-stick cooking spray. Eggs and melted cheese stick easily, so be liberal with the greasing.
• Melt the butter over low heat in a small saucepan or skillet. Add the grated or finely chopped onion and cook on low, stirring frequently, until very tender, about 5 minutes. Stir in the garlic and cook for another minute. Remove from heat and set aside.
• Place the squeezed-dry spinach on a cutting board and chop a few times to make the pieces smaller and easier to distribute through the mixture.
• In a mixing bowl, beat the eggs with a whisk. Whisk in the ricotta until smooth. Using a wooden spoon, add the mozzarella, Parmesan, breadcrumbs, salt, cooked onion mixture, and chopped spinach, stirring until evenly combined.
• Divide the mixture evenly among the mini-muffin cups. Bake until set in the center and lightly browned around the edges, beginning to check at about 20 minutes.
• Let the puffs rest in the pan for about 3 minutes before removing. If any stick, run a butterknife around the edge to loosen them.
• Serve warm or at room temperature with marinara or pizza sauce for dipping.

Notes

*To remove as much liquid as possible from thawed spinach: place it in a colander over the sink. Take a handful that you can comfortably squeeze, cup it in your hands, and press repeatedly until almost no liquid remains. Place that handful on the cutting board and repeat until all the spinach is dry.

Nutrition

Calories: 314kcal
Carbohydrates: 10g
Protein: 19g
Fat: 21g
Saturated Fat: 12g
Cholesterol: 125mg
Sodium: 654mg
Potassium: 321mg
Fiber: 2g
Sugar: 1g
Vitamin A: 7345IU
Vitamin C: 4.4mg
Calcium: 445mg
Iron: 2.1mg

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the exact ingredients you use if you need precise values.

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This post supports the efforts of the Chef & Child Foundation and Hidden Valley Ranch in promoting healthier eating for kids and families. Their Lunch Break for Kids initiative highlights how simple, good food can promote better nutrition and stronger family connections.