When the leaves turn golden and the air carries that crisp whisper of fall, there’s nothing quite like baking a warm, savory treat that fills the kitchen with the scent of herbs, cheese, and comfort. Gluten-Free Spinach & Cheese Puffs are one of those nostalgic bites that transport me right back to my grandmother’s rustic kitchen in Tuscany, where buttery pastry and earthy greens made their way onto every fall table.
Table of Contents
But for a long time after going gluten-free, I thought I had to say goodbye to those flaky, cheesy puffs. It took trial, error, and a stubborn love for traditional flavors to recreate them with gluten-free ingredients that actually work. This version is light yet rich, indulgent but balanced, with tender dough wrapped around a creamy, spinach-packed filling that’s both comforting and nourishing.
Whether you’re baking for a cozy weekend brunch, a fall gathering, or simply because you need a warm snack with your soup, this recipe hits the spot. I’ll guide you through the ingredients, simple steps, easy swaps, and everything else you need to know to make these a new favorite. Let’s bake joy, one gluten-free puff at a time.
Gluten Free Spinach & Cheese Puffs: Warm & Easy Fall Favorite
Equipment
- mixing bowls
- Rolling Pin
- parchment paper
- knife or cutter
- fork
- baking sheet
- Pastry brush
Ingredients
- 2 cups fresh spinach, finely chopped (or 1 cup frozen, thawed and squeezed dry)
- 1 cup shredded mozzarella cheese
- 0.5 cup ricotta cheese
- 0.25 cup grated parmesan cheese
- 1 garlic clove, minced
- 1 egg
- salt & pepper, to taste
- optional: pinch of nutmeg or red chili flakes
- 1.5 cups gluten-free all-purpose flour blend (with xanthan gum)
- 0.5 cup cold unsalted butter, cubed
- 0.5 tsp salt
- 0.5 tsp baking powder
- 1 large egg
- 3–5 tbsp cold water, as needed
- 1 beaten egg (for brushing)
Instructions
- In a medium bowl, mix chopped spinach, mozzarella, ricotta, parmesan, garlic, and egg. Season with salt, pepper, and optional nutmeg or chili flakes. Stir until well combined and chill while preparing dough.
- In a large bowl, whisk flour, salt, and baking powder. Add cold butter and work into the flour with fingers or pastry cutter until crumbly. Add the egg and 3–5 tablespoons of cold water, mixing until a soft dough forms. Wrap in plastic and chill for 30 minutes.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment. Roll out the dough to 1/8 inch thick between two sheets of parchment. Cut into 3-inch squares or circles.
- Place 1 heaping tablespoon of filling in the center of each dough piece. Fold over and crimp edges with a fork to seal.
- Arrange puffs on the baking sheet. Brush with beaten egg. Bake for 20–25 minutes or until golden and puffed.
- Cool slightly before serving. Store leftovers in the fridge for 3 days or freeze unbaked for future baking.
Notes
Nutrition
Ingredients for Gluten-Free Spinach & Cheese Puffs
These Gluten-Free Spinach & Cheese Puffs are made from everyday ingredients you likely already have, and they come together without much fuss. You can even make them ahead and freeze, more on that below!
For the filling:
- 2 cups fresh spinach, finely chopped (or 1 cup thawed frozen spinach, squeezed dry)
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan
- 1 garlic clove, minced
- 1 egg
- Salt & pepper, to taste
- Optional: pinch of nutmeg or red chili flakes for warmth
For the pastry dough:
- 1 1/2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1/2 cup cold unsalted butter, cubed
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 large egg
- 3–5 tbsp cold water, as needed
For finishing:
- 1 beaten egg (for brushing)
This puff pastry base is sturdy but soft, and bakes into golden, crisp edges with a tender center. If you love easy fall appetizers, you’ll also enjoy these Mini Pumpkin Fritters with Cinnamon Yogurt Dip, another cozy seasonal favorite.
Step-by-Step Instructions: From Dough to Puffs
These puffs are simple to prepare, and the dough is very forgiving, even for gluten-free baking newbies.
1. Make the filling
In a medium bowl, mix chopped spinach, cheeses, garlic, and egg. Season with salt, pepper, and nutmeg if using. Stir until creamy and well combined. Chill while prepping the dough.
2. Mix the dough
In a large bowl, combine flour, salt, and baking powder. Add cold butter and work it in with your fingers or a pastry cutter until crumbly. Add the egg and a few tablespoons of cold water. Mix until the dough comes together into a soft, pliable ball. If it feels dry, add more water 1 tablespoon at a time. Wrap in plastic and refrigerate 30 minutes.
3. Shape and fill
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll dough between two sheets of parchment to about 1/8 inch thick. Cut into 3-inch squares or circles. Add 1 heaping tablespoon of filling in the center, fold over, and crimp edges with a fork.
4. Brush and bake
Place each puff on the baking sheet. Brush with egg wash. Bake 20–25 minutes or until golden and puffed. Let cool slightly before serving.
These pair beautifully with hearty soups like this Quick Gluten-Free Chicken Stir Fry or Parmesan Garlic Cauliflower Bites for a balanced autumn spread.
Tips for Success: Perfect Puffs Every Time
Here’s how to keep your gluten-free puffs flaky, cheesy, and crowd-pleasing.
- Cold butter is key: It creates little pockets of air that puff during baking.
- Don’t overfill: Too much filling will burst the dough. One tablespoon is perfect.
- Use parchment paper: Makes rolling and transferring much easier.
- Chill everything: Both the dough and filling benefit from cold temps before baking.
- Glaze them well: A good egg wash gives that irresistible golden finish.
If you’re a savory snack lover, try serving these alongside Gluten-Free Mozzarella Sticks for the ultimate game-day or appetizer board.
Variations: Make It Your Own
Want to change things up? This base recipe is endlessly adaptable.
Gluten-Free Spinach & Feta Puffs
Swap mozzarella and ricotta for crumbled feta and a bit of cream cheese. It brings a bold, tangy flavor that works well in Mediterranean menus.
Vegan Option
Use vegan cheese blends, plant-based ricotta (almond or cashew-based), and an egg replacer or flax egg. The dough will still hold beautifully.
Add Protein
Chopped turkey bacon or shredded rotisserie chicken makes these a satisfying lunch or dinner item. Serve with a side salad for balance.
Streusel-Style Topping
For an herby crunch, top with a sprinkle of crushed gluten-free crackers mixed with herbs and olive oil before baking.
Need more puff inspiration? Check out this easy Cottage Cheese Wrap or my hearty Gluten-Free Casseroles for comfort food ideas.
Storage & Make-Ahead Tips
These gluten-free puffs are just as good the next day (and freezer-friendly, too!).
To store:
Place cooled puffs in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or oven for crispness.
To freeze:
Freeze unbaked puffs on a tray, then transfer to a freezer bag. Bake from frozen at 375°F (190°C) for 30–35 minutes, no thawing needed.
Planning for a busy week? These reheat beautifully alongside Cottage Cheese Bread or make a perfect on-the-go breakfast with Avocado Deviled Eggs.
Frequently Asked Questions (FAQ)
1. Can I use store-bought gluten-free pastry dough?
Absolutely. Many gluten-free puff pastry brands work great. Just let it thaw according to package directions and handle gently.
2. What’s the best cheese blend for these puffs?
Mozzarella and ricotta give a creamy texture with subtle flavor. Add parmesan for sharpness or swap in feta for tang.
3. Can I freeze these after baking?
Yes. Let them cool completely, then freeze in a sealed bag. Reheat in the oven to bring back the crisp texture.
4. Are these puffs good for meal prep?
Definitely. Bake a batch on Sunday, refrigerate, and enjoy warm snacks or sides all week.
Final Thoughts
Gluten-Free Spinach & Cheese Puffs are cozy, crisp, and satisfying, exactly the kind of recipe I dreamed of recreating when I gave up wheat but couldn’t give up flavor. They’re beginner-friendly, freezer-friendly, and just plain delicious. Whether you’re prepping for a fall gathering or baking for joy, this recipe brings Italian warmth straight to your kitchen.