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Home / Main Dishes / Ham

Ham and Cheese Spinach Puffs

4.69
/5
35 minutes minutes
33 Comments
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By: The Chunky Chefpublished: 03/08/2017

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Perfectly flaky puff pastry cradles a creamy mixture of ham, cheese and spinach.  These spinach puffs are a great use for leftover ham!


These ham and cheese spinach puffs are elegant, yet incredibly easy, and a perfect use for any leftover ham you may have!  I love the crispy, flaky puff pastry mixed with the creamy mixture filled with savory diced ham, nutty Gruyere cheese, and fresh spinach!

Ham and Cheese Spinach Puffs | Ready in just over 30 minutes, these spinach puffs are made with flaky puff pastry, wrapped around a creamy mixture of ham, gruyere cheese and fresh spinach. Perfect for using leftover ham! | http://thechunkychef.comSo tell me… after a holiday (like Easter or Christmas), do you end up with quite a bit of leftover ham?  I know we always do!

I love a good ham sandwich, especially with my (honey balsamic mustard sauce or leftover mustard glaze from THIS ham), but after a day or two of ham sandwiches, I’m pretty much done with them and ready for something different!!

Ham and Cheese Spinach Puffs | Ready in just over 30 minutes, these spinach puffs are made with flaky puff pastry, wrapped around a creamy mixture of ham, gruyere cheese and fresh spinach. Perfect for using leftover ham! | http://thechunkychef.com

That’s where these amazing ham and cheese spinach puffs come in!!  They’re the PERFECT use for leftover ham, and the creamy béchamel sauce is loaded with savory gruyere cheese and fresh spinach.  If you don’t have gruyere or can’t find it, Swiss cheese is a good replacement.

From start to finish, this should take you about 35-40 minutes (20 of which is hands off baking time), but if you’d like to speed that up even more, here are a few make ahead tips:

  • Cut up your puff pastry sheets ahead of time – just keep them sealed in a ziploc bag with parchment paper or wax paper in between each square so they don’t stick together
  • Dice up your ham and keep in the refrigerator
  • Mince you onion and keep in the refrigerator
  • Shred your cheese and keep in the refrigerator
  • Chop your spinach and keep in the refrigerator — (I think that’s the most I’ve ever typed “refrigerator”)

Ham and Cheese Spinach Puffs | Ready in just over 30 minutes, these spinach puffs are made with flaky puff pastry, wrapped around a creamy mixture of ham, gruyere cheese and fresh spinach. Perfect for using leftover ham! | http://thechunkychef.com

I like to bake these spinach puffs on my 1/4 sheet baking sheet, and bake four per sheet (so I don’t overcrowd my pan), but if you have a big 1/2 sheet baking sheet, you might be able to fit all 8 on at once.  The recipe is easily halved if you wanted to just make 4 though 🙂

Ham and Cheese Spinach Puffs | Ready in just over 30 minutes, these spinach puffs are made with flaky puff pastry, wrapped around a creamy mixture of ham, gruyere cheese and fresh spinach. Perfect for using leftover ham! | http://thechunkychef.com

I have to tell you, these little puffs are amazing!  They look fancy and elegant, yet are easy to make (thanks to pre-made puff pastry and leftover ham).  But even if you don’t have any leftover ham, you can easily pick up a cooked ham steak from the grocery store and dice it up!

Feel free to experiment with other add ins or cheese options if you’d like… it’s a pretty forgiving recipe 🙂

Ham and Cheese Spinach Puffs | Ready in just over 30 minutes, these spinach puffs are made with flaky puff pastry, wrapped around a creamy mixture of ham, gruyere cheese and fresh spinach. Perfect for using leftover ham! | http://thechunkychef.com

Do your tastebuds a favor and give these Ham and Cheese Spinach Puffs a try soon!!  They’re a great light lunch (with a side salad) or even a nice change up for dinner alongside something hearty like my Garlic Parmesan Cheesy Scalloped Potatoes.

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Ham and Cheese Spinach Puffs | Ready in just over 30 minutes, these spinach puffs are made with flaky puff pastry, wrapped around a creamy mixture of ham, gruyere cheese and fresh spinach. Perfect for using leftover ham! | http://thechunkychef.com

Ham and Cheese Spinach Puffs

4.69 from 19 votes
Author: The Chunky Chef
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Calories: 528
Servings: 8 servings
(hover over # to adjust)
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Perfectly flaky puff pastry cradles a creamy mixture of ham, cheese and spinach. These spinach puffs are a great use for leftover ham!

Ingredients

  • 2 sheets pre-made frozen puff pastry, thawed
  • 2 Tbsp butter
  • 1 medium yellow onion, minced
  • 2 Tbsp all purpose flour
  • 1 cup whole milk
  • salt and black pepper, to taste
  • pinch of ground nutmeg
  • 1 cup cooked ham, diced (see recipe notes section below)
  • 1 1/4 cups fresh spinach, roughly chopped
  • 1 1/3 cups Gruyere, shredded (Swiss cheese may be substituted)
  • 1 egg
  • 1 Tbsp water
  • fresh parsley, minced for garnish

Instructions

  • Preheat oven to 400 degrees F.  Cut each puff pastry sheet into 4 equal squares (about 5" wide), then cover and place in refrigerator until later.
  • Add butter to a medium saucepan and heat over MED heat.  Add onion and cook 3 minutes, until softened.  Add flour and whisk to combine until mixture looks like wet lumpy sand.  Cook about 1 minute, whisking often.
  • Pour in milk, in thirds, whisking well to combine after each addition to ensure no lumps remain.  Continue whisking often as mixture cooks, about 5-7 minutes.  Mixture will thicken considerably and should coat the back of a spoon.
  • Turn off heat and add ham and spinach.  Add in 1 cup of the gruyere cheese and stir to melt the cheese into the sauce.  Season with salt and pepper, to taste, and ground nutmeg.
  • Line baking sheet with parchment paper and place puff pastry squares on the sheet (if your baking sheet isn't large enough, 2 baking sheets may be needed).
  • Spoon 1 1/2 Tbsp of the cream sauce mixture into the center of a puff pastry square.  Sprinkle with a bit of the remaining gruyere cheese, then fold  all four corners of the puff pastry in towards the center, but not touching.  Repeat with remaining puff pastry squares.
  • Whisk egg with the 1 Tbsp water to make an egg wash.  Brush over the puff pastry and bake for 20 minutes, until golden brown.
  • Serve garnished with fresh parley if desired.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

* I highly recommend these puffs made with leftover Bourbon Orange Mustard Glazed ham - the flavor is incredible!!

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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Ham and Cheese Spinach Puffs | Ready in just over 30 minutes, these spinach puffs are made with flaky puff pastry, wrapped around a creamy mixture of ham, gruyere cheese and fresh spinach. Perfect for using leftover ham! | http://thechunkychef.com

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.69 from 19 votes (5 ratings without comment)

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Recipe Rating




  1. Summer says

    Posted on 3/19 at 1:15 pm

    Love this recipe because it’s so simple
    To make, yet looks super fancy and is delicious! Crowd pleaser!

    Reply
  2. Regina DeMasi says

    Posted on 2/7 at 12:59 pm

    Made theses for our Book Club Lunch, which I hosted on Saturday—not only did they look elegant, they were scrumptious! Amanda, your recipes are great. I haven’t tried one yet that wasn’t delicious! Thank you.

    Reply
  3. Regina DeMasi says

    Posted on 2/7 at 12:51 pm

    Made these on Saturday for our Book Club Lunch and they were absolutely delicious. Not only did they look very elegant, they were scrumptious and my guests really enjoyed them. Thank you for another wonderful recipe!

    Reply
  4. Sandy R says

    Posted on 5/22 at 3:17 pm

    My family and I loved this dish. Thanks so much for sharing this recipe. I will now be purchasing cubed ham, instead of just using leftovers, so we can have this more frequently! I used Swiss cheese instead of the gruyere because the Swiss was easier to obtain. It was still delicious!

    Reply
  5. Lisa Boyle says

    Posted on 5/22 at 10:43 pm

    I had some left over  spanakopita mix( if you will) put that On the puff pastry first, then topped with thin sliced ham strips, then,  fresh dungeoness   crab , DELICIOUS!
    I’ve made you’re recipe a number of times, and it’s always a big hit!

    Reply
  6. Deb says

    Posted on 1/8 at 4:53 pm

    Hi! Would these still be ok if made ahead and then reheated? How about freezing and reheating ?

    Reply
    • The Chunky Chef says

      Posted on 1/8 at 9:15 pm

      I think they may lose some texture in the puff pastry, but I haven’t tested making these other than as written, so I can’t say for certain.

      Reply
  7. DONNA says

    Posted on 12/24 at 10:03 pm

    Made these last year, instant hit with the family.Have set aside some left over prawns ( shrimp ) from Christmas lunch today, to make a prawn version…can’t wait!!

    Reply
  8. Ida Anthonisen says

    Posted on 1/28 at 12:11 pm

    These are delish! My sister and I love them. Next time I am going to add some mushrooms although they are perfect the way they are

    Reply
    • Cathy says

      Posted on 5/22 at 11:47 am

      Have you ever made these with frozen phyllo cups vs the puff pastry? I was wondering if that would work

      Reply
      • The Chunky Chef says

        Posted on 5/23 at 1:14 pm

        I haven’t tested that personally, and while flavor-wise I think it would be awesome, I just can’t speak to what changes would need to be made without rigorous testing. If you experiment with the phyllo cups, I’d love to know how it turned out 🙂

        Reply
  9. Lisa says

    Posted on 4/10 at 8:06 pm

    I found these while searching for leftover ham recipes after Easter. My family LOVED them. They are already asking for me to make them again. The recipe was super easy! All of the ingredients just work so well together. And they look so fancy 🙂 A definite hit in our house!!

    Reply
  10. Nazish Shahab says

    Posted on 9/6 at 5:31 pm

    OMG, Amanda! What elegant deliciousness! I followed the recipe to a T and they turned out absolutely PERFECT! I made them for a ladies breakfast and my friends couldn’t stop oohing and aahing over them! Thank you for the recipe and it’s definitely a keeper!

    Nazish

    Reply
  11. Eva Swain says

    Posted on 3/29 at 6:17 am

    I have to say that I can’t stop myself from discover your blog. Yummy! Yummy!

    Reply
  12. Denise Walker says

    Posted on 3/19 at 1:16 pm

    Another home run! I made these this morning using up some Black Forest ham from our local butcher and Amish Swiss cheese from another local farmer. I didn’t have fresh spinach because its not at the farmer’s market yet, so for no known reason I threw in a handful of dehydrated cranberries. It actually worked and fortunately, I didn’t ruin your absolutely perfect recipe. My husband ate two (I didn’t make them very small) and took a third for his dinner at work.
    This recipe is delicious and so easy to put together. Thank you so much for another keeper – you’re a gem!

    Reply
    • The Chunky Chef says

      Posted on 3/19 at 8:58 pm

      Hi Denise 🙂 Oh this makes me so happy to hear how much you loved these! Your substitution sounds wonderful… I’ll have to try those cranberries next time 🙂

      Reply
  13. Sandi (@fearless_dining) says

    Posted on 3/15 at 5:44 pm

    These puffs look crazy good! Gorgeous photos too 🙂

    Reply
  14. Katerina @ diethood .com says

    Posted on 3/10 at 11:46 am

    Oh wow! This appetizer is so gorgeous!! I’ve got to try it!

    Reply
  15. Ashlyn @ Belle of the Kitchen says

    Posted on 3/10 at 9:14 am

    I am going to crave these all day! Love your make ahead tips, by the way!

    Reply
  16. Melanie | Melanie Makes says

    Posted on 3/9 at 11:35 pm

    Love all that cheese inside each puff!

    Reply
  17. Paula - bell'alimento says

    Posted on 3/9 at 10:18 pm

    Quick, easy and absolutely delicious looking! A perfect appetizer.

    Reply
  18. Jocelyn (Grandbaby Cakes) says

    Posted on 3/9 at 12:18 pm

    I’m in love with this!

    Reply
  19. Stephanie says

    Posted on 3/9 at 10:28 am

    Dear Amanda,
    You make my stomach GROWL awkwardly in the quiet environment that I am currently in. That aside though, this recipe looks ABSOLUTELY phenomenal and I can’t wait to put it to my FACE. Quite a breathtaking pic you’ve taken too. You make food photography look easy man. You really do. XOXOXO

    Reply
    • The Chunky Chef says

      Posted on 3/9 at 9:58 pm

      Awww thanks Stephanie!! I’ve been doing some serious stomach growling over on your site lately, those cream cheese wontons look SO freakin’ amazing 😀 I’ve finally found a good spot that gets decent lighting, even on cloudy days, which makes the food photography a little easier 🙂 xoxox

      Reply
  20. Matthew Cetta says

    Posted on 3/9 at 9:29 am

    These are gorgeous and would totally rock at my next party!

    Reply
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