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A white rectangular plate holds five golden-brown muffin-shaped pastries on a striped kitchen towel. In the background, a baking tray with more pastries and a bowl of fresh spinach are partially visible.

Kronk’s Spinach Puffs

Kronk's Spinach Puffs are savory, buttery, cheesy snacks straight out of Emperor's New Groove. Keep an eye on them in the oven so you don't have to yell, "My spinach puffs!!"
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 puffs
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 shallot finely diced
  • 3 cups spinach finely chopped
  • 2 teaspoons minced garlic
  • 3 tablespoons fresh dill chopped
  • 3 slices of bacon cooked and chopped
  • 4 ounces cream cheese
  • 1/2 cup feta cheese
  • 2 eggs separated
  • salt and pepper to taste
  • 1.1 pounds puff pastry two sheets of frozen pre-made puff pastry, thawed

Method
 

  1. Step 1: Heat olive oil in a skillet. Add shallots and cook until transparent. Add spinach, garlic, and dill. Cook until spinach has wilted and garlic is fragrant.
    A close-up view of a pan containing cooked, chopped bacon mixed with sautéed spinach and minced garlic. The ingredients are well-cooked and appear slightly crispy, coated with cooking oil. The pan has a non-stick surface and a small amount of oil around the edges.
  2. Step 2: In a large bowl, mix the spinach mixture with bacon, cream cheese, feta, one egg yolk, and salt and pepper.
    A close-up of a glass bowl filled with a mixture of chopped spinach, artichoke hearts, minced garlic, shredded cheese, mayonnaise, and cream cheese. The ingredients are well combined, creating a creamy spinach-artichoke dip.
  3. Step 3: Roll the puff pastry dough out and cut into 12 squares. Place each square in a cup of the muffin tin.
    A baking tray filled with uncooked wonton wrappers, each placed in individual compartments, with edges slightly folded and overlapping. The wrappers are light beige and arranged neatly, ready to be filled or baked.
  4. Step 4: Fill each cup with a rounded tablespoon of the spinach mixture.
    A muffin tin is filled with uncooked wonton cup appetizers. Each cup is formed with a wonton wrapper and filled with a creamy mixture that appears to include spinach and cheese. The wonton wrappers are folded outward around the edges of the filling.
  5. Step 5: Pinch the corners of the pastry squares together. Mix the remaining egg and egg white together and brush over each pastry.
    A muffin tray holds 12 muffin-shaped dough bundles with folded tops. The dough appears to be filled, likely with a savory mixture, given the small green and other fillings visible in some of the bundles. The tray rests on a white surface.
  6. Step 6: Bake at 450 for 25 minutes. Serve hot.
    Golden, flaky pastries are arranged on a white, oval platter. A striped cloth is partially visible underneath. In the background, a muffin tin with pastries and a small bowl of fresh spinach complete the setting.