Sun-Dried Tomato & Spinach Puff Pastry Bites
Sun-Dried Tomato & Spinach Puff Pastry Bites: Bite-size, flaky appetizers filled with spinach, sun-dried tomatoes, and cheese. Perfect for holidays and parties!
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Sun-Dried Tomato & Spinach Puff Pastry Bites are tasty little puff pastry packages filled with a savory Mediterranean filling made with goat cheese, cream cheese, sun-dried tomatoes, and spinach.
Cream cheese and tangy goat cheese complement the richness of sun-dried tomatoes, while spinach adds more flavor and color to the party.
Crispy puff pastry is the perfect way to package all these delicious flavors!
These bite-size appetizers are the perfect snack for your game day spread, parties, and holidays, as they make enough to feed a crowd!
Dill Pickle Puff Pastry Appetizers is another flavorful puff pastry appetizer!
Ingredients needed (scroll down to recipe card for complete recipe):
- Puff pastry
- Frozen spinach (defrosted)
- Cream cheese
- Goat cheese
- Sun-dried tomatoes (oil-packed are best)
- Seasonings – garlic powder, sea salt, black pepper
- Egg (for puff pastry egg wash)
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
These puff pastry bites are easy to prep ahead, freeze well, and always disappear fast!
They’re a great appetizer for any gathering!
How to serve
Puff pastry is best served warm. If you prep them in advance, I wouldn’t bake them until you’re ready to serve them.
They are a perfect addition to brunch spreads or served along with soup.
These puff pastry bites make an excellent appetizer for:
- New Year’s Eve and holiday parties
- Game day
- Poker night
- Bridal or baby showers
For a Mediterranean theme, they’d be great with:
- Slow Cooker Marinated Olives
- Harissa Garlic Hummus and Crispy Za’atar Pita Chips
- Mediterranean Arugula Quinoa Salad
- Sheet Pan Za’atar Chicken & Chickpeas
💡Tips & Tricks
- Puff pastry: For the best results, puff pastry should be baked when cold. If it becomes too warm when working with it, pop it in the fridge to get it cold again.
- PuffPastry.com is a wealth of information for tips regarding baking with puff pastry.
- Fresh is best: Puff pastry has the best texture and flavor when freshly baked. You can pop them in a very low oven to warm them up if needed.
- Egg wash: The egg wash is what gives the puff pastry bites their ideal golden color. They are pale and not as enticing without it.
Can I make them in advance?
Yes! Feel free to assemble the puff pastry bites, cover them, then refrigerate for up to 24 hours in advance. Bake them right from the fridge.
If assembling, then freezing, freeze on a baking sheet, then transfer the bites to a freezer-safe container. Baking instructions on recipe card below.
Looking for more appetizers? Here are some favorites:
- Slow Cooker Creole Crab Dip
- Marinated Cheese & Olive Antipasto
- Spicy Seasoned Pretzels
- Cheddar Jalapeno Taco Cheese Ball
- Goat Cheese Crostini with Balsamic Grape Tomatoes
I served these puff pastry appetizers over the holidays, and they disappeared! Their bite-size nature makes them irresistible! I hope you enjoy them!
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Sun-Dried Tomato & Spinach Puff Pastry Bites
Equipment
- 2 (9 x13) baking sheets
- Mixing bowl
- Rolling Pin
Ingredients
- 10 ounces frozen chopped spinach thawed, squeezed dry
- 1/3 cup finely chopped oil-packed sun-dried tomatoes
- 4 ounces goat cheese room temperature
- 4 ounces cream cheese room temperature
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
- black pepper to taste
- flour for dusting work surface
- 2 puff pastry sheets thawed
- 1 egg beaten
Instructions
- Preheat oven to 400℉. Line baking sheets with parchment paper.
Make the filling
- Add the thawed & squeezed dry spinach to a mixing bowl with the sun-dried tomatoes, goat cheese, cream cheese, garlic powder, salt & pepper. Mix until evenly combined (I like to mash it with a fork, but you could use a hand mixer if desired).
Assemble puff pastry bites
- Sprinkle a little bit of flour on your work surface and unfold thawed, but still cold puff pastry sheet.
- Lightly roll out each puff pastry sheet out so it's just a bit smoother. Cut each sheet into 3 equal strips (I follow the crease lines from unfolding the puff pastry).
- Divide the filling in the bowl in half (one half for each set of 3 puff pastry strips).
- Add the filling as a log to each strip, then tightly roll the puff pastry over the filling, lengthwise. Pinch the seams closed and place seam-side down. (There are photos of this in the post) If desired, you can prepare & refrigerate them at this stage until ready to bake.
- Brush the beaten egg on the top of each roll, then cut rolls into 1-inch wide pieces. (Alternatively, you can egg wash them, then cut them) Place the puff pastry bites on the baking sheets and bake for 18-20 minutes or until golden brown. Best served warm. Enjoy!
Video
Notes
- This recipe was developed using Pepperidge Farm Puff Pastry Sheets. The package is 17.3 ounces/490 grams.
- This recipe makes approximately 58-64 puff pastry bites. If you plan for 3-4 per person, that would be approximately 15-21 servings.
- Make sure the spinach is thoroughly squeezed dry so the puff pastry bites don’t get soggy.
- You can prepare these in advance by assembling the puff pastry bites, then storing the raw bites in the fridge (up to 24 hours) or freezer (up to 3 months), then baking when ready to serve. You may need to add a couple extra minutes of bake time if baking from frozen.
- You can reheat leftover puff pastry bites in the oven at 350 for 3-6 minutes or an air fryer at 325 for 3-6 minutes.
yum
These bite-size puff pastry appetizers are loaded with a delicious Mediterranean filling and have a wonderful crispy puff pastry exterior! We can’t get enough!