The dinner scene in Emperor’s New Groove is one of my favorites! I love how dedicated Kronk is to making a delicious dinner, even though it is just part of the deception. Of course, the most memorable quote is Kronk yelling “My spinach puffs!” when he thinks they are burning. The phrase “Kronk’s spinach puffs” has become iconic among fans and our family. It has also inspired some real-life recipes for spinach puffs that attempt to recreate the fictional dish from the movie.Spinach puffs are depicted as a delectable and mouth-watering snack in the Emperor’s New Grove movie. Kronk makes them by taking a sheet of puff pastry, filling it with a mixture of spinach and cheese, and then baking it until it is golden and crispy. The result is a savory and delicious treat that is coveted by many characters in the film. These spinach puffs are a family favorite and everyone loves how quick and easy they are to make!
Ingredients for the Best Spinach Puffs
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Spinach – Fresh spinach or frozen spinach that has been thawed and thoroughly drained works well. Olive oil – This is used to saute the shallots, garlic, and dill. Heat the oil in the pan and add the ingredients to be softened. Flavor – Shallots, garlic, and dill are all flavorful ingredients commonly used in cooking to enhance the taste and flavor of various dishes. Each of these ingredients has its own unique flavor profile and cooking uses. Bacon – Cook the bacon ahead of time and chop it into smaller pieces to add to the spinach mixture. Cream cheese – Cream cheese is important to forming the right texture for the filling, but as for the flavor, you can switch up the feta cheese if you’d like! Feta – Choose a flavorful cheese, such as feta, Parmesan, or mozzarella, to complement the spinach. Eggs – You will make an eggwash with the egg and egg whites to help bind and hold the puff pastry together. This will also give the outside of the pastry a golden brown color when baking in the oven. Puff pastry sheets – Use high-quality puff pastry dough. You can buy pre-made sheets of puff pastry at most grocery stores or make your own if you’re feeling adventurous. If using premade frozen sheets, make sure to thaw them prior to using. Optional filling add-ins – Include but are not limited to mushrooms, ham, lemon zest, red onions, or ricotta cheese.
Don’t overfill – Be mindful not to overfill the pastry. A moderate amount of filling will make it easier to fold and seal the puffs. Eggwash – Brushing the tops of the pastry with an egg wash (a beaten egg with a bit of water) before baking will give the spinach puffs a beautiful golden color and a slightly shiny finish. Cutting – Use a sharp knife or pizza cutter to cut the puff pastry into squares or rectangles. Make sure the edges are well-sealed. Press the edges together with a fork or your fingers. This prevents the filling from leaking out during baking. Variations – Get creative with your spinach puffs by adding other ingredients like chopped artichoke hearts, caramelized onions, or diced cooked bacon for extra flavor and texture. Dipping sauce – Serve spinach puffs with a dipping sauce like marinara, tzatziki, or a simple yogurt-based dip with herbs and lemon juice for added enjoyment.
Storing – If you have leftover spinach puffs, store them in an airtight container in the refrigerator. Reheat in the oven to maintain their crispy texture. Freezing – Spinach puffs can be frozen before or after baking. To freeze before baking, assemble them and place them on a baking sheet in a single layer in the freezer until firm, then transfer to a freezer-safe container or bag. To freeze after baking, allow them to cool completely, then store in an airtight container or freezer bag. Reheat frozen spinach puffs in the oven to maintain their texture. Making ahead – Puff pastry appetizers are best served the day they are made. You can prep all the ingredients and then bake the day of! Reheating – My favorite way to reheat spinach puffs is in the air fryer. They come out so flaky and crispy. But you can also reheat in the oven or microwave too!
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