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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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4.71 from 17 votes

Ham and Cheese Spinach Puffs

Perfectly flaky puff pastry cradles a creamy mixture of ham, cheese and spinach. These spinach puffs are a great use for leftover ham!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree, Main Course
Servings: 8 servings
Calories: 528kcal
Author: The Chunky Chef


  • 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


  • 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.


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


Calories: 528kcal