How to Make Kronk’s Spinach Puffs Recipe from the Emperor’s New Groove
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Packed with cheesy spinach and wrapped in flaky puff pastry—these puffs may not turn you into a llama, but they’ll definitely help you find your groove.
One of my favorite childhood movies, The Emperor’s New Groove (2000), was an instant hit with me and my other ten-year-old friends, and quotes from it remain in my vernacular even two decades later. Between these spinach puffs and the hot-and-crispy pillbug, the staying power of this movie still stands to this day.
While at the time it didn’t recieve much critical acclaim at the time, it went on to become a cult classic for Disney nerds and comedy buffs alike.
One of the most iconic scenes in the movie happens when Kronk and Yzma attempt to poison Kuzco—though not very successfully. Kronk is hilariously interrupted from the poisoning process when his spinach puffs start burning, causing him to run off and then forget which drink he had already poisoned.
Yzma : So, is everything ready for tonight?
Kronk : Oh, yeah. I thought we’d start off with soup and a light salad, and then see how we feel after that.
Yzma : Not the dinner. You know…
Kronk : Oh, right. The poison. The poison for Kuzco, the poison chosen especially to kill Kuzco, Kuzco’s poison. That poison?
Yzma : Yes! That poison.
Kronk : Got you covered.
Yzma : Excellent. A few drops in his drink, and then I’ll propose a toast, and he will be dead before dessert.
Kronk : Which is a real shame, because it’s gonna be delicious.
The Emperor’s New Groove (2000)
Here’s What You Need for Kronk’s Spinach Puffs
You only need a few simple ingredients to make these delicious spinach puffs.
- Spinach – fresh spinach works better than frozen spinach for both taste and texture.
- Neufchâtel – lower in fat and has a smoother texture than cream cheese (but regular cream cheese can be used in a pinch!).
- Ricotta – adds a mild nutty flavor and more cheese.
- Feta cheese – crumbles add pops of salty flavor throughout the filling.
- Water chestnuts – add crunch and texture.
- Green chiles – canned are best as they are already chopped, roasted, and tend to be milder in heat.
- Onion – adds a sweet undertone.
- Dill – balances the flavors while adding a herby taste.
- Puff pastry – to wrap it all together in a crispy, golden pastry.
Let’s Cook
Preheat your oven to 350°F. Go ahead and set your puff pastry out to thaw. You want it pliable but not too soft.
Cooking with Kronk – Sauté the Spinach Mixture
On the stovetop, melt the butter in a skillet until it’s frothy and has that “ready-for-action” vibe. Add in the chopped onion and diced green chiles. Sauté for 3-5 minutes, stirring occasionally, until the onions are translucent and the kitchen starts smelling amazing.
Stir in the minced garlic and dill. Keep cooking until that dill is fragrant, and the onions are perfectly softened, which should take another 5-8 minutes. Transfer everything to a mixing bowl.
Now, toss in the fresh spinach. It’s going to wilt just a little from the heat of that onion mixture, and that’s exactly what you want! Stir it around until the spinach looks like it’s had a nice sauna session.
Spinach Puff Assembly – Just Like Kronk Would Do It
While everything is still warm, fold in the ricotta, feta, and Neufchâtel cheese. Mix until it’s just combined—you want some clumps, no need for overachieving here. It’s all about that rustic feel.
Lay out your puff pastry on a baking sheet lined with parchment paper or a silicone mat. In a small bowl, whisk together the egg and water for your egg wash—this is going to help make those puffs golden and beautiful.
Spoon about 2-3 tablespoons of your spinach mixture into the center of each puff pastry rectangle. Here’s the fun part: fold the left corner over the filling, then bring up the bottom corner to cover the center. Wrap the right corner edge over the filling and tuck it in neatly—leave that last corner open so a little bit of filling peeks out. This way, you get a nice little spinach surprise.
Into the Oven
Brush that egg wash generously over each puff. Pop the tray into your preheated oven and bake for 30-35 minutes. You’ll know they’re done when they’re golden brown, puffed up, and basically irresistible.
Serve It Up – Kronk Style!
Serve the spinach puffs hot, or let them cool to room temperature. You can even chill them and serve them later—Kronk would approve, no matter what.
Extra Tips and Tricks for Perfect Spinach Puffs
- Handling Puff Pastry: Make sure your puff pastry is cold but pliable when working with it. If it gets too warm, it can become sticky and hard to handle. Pop it back in the fridge for a few minutes if needed!
- Cheese Substitutions: If you don’t have Neufchâtel on hand, regular cream cheese works just as well. Don’t stress about getting it exact; it’s all about keeping it tasty and easy.
- Dealing with Leaky Filling: If your filling starts to spill out while baking, don’t panic. Use a spoon to gently nudge it back into place while the puffs are still hot—nobody will notice, and you’ll still have a delicious pastry.
- Adjusting Flavors: If you prefer a spicier puff, try using hotter green chiles or add a pinch of red pepper flakes to the filling. Make it your own!
Common Questions About Kronk’s Spinach Puffs
- Can I make these ahead of time? Yes! You can assemble the puffs and keep them in the fridge for a few hours before baking. Just remember to apply the egg wash right before they go in the oven.
- Can I freeze the puffs? Absolutely! You can freeze them after baking. Reheat them in the oven at 350°F until they’re warm and crisp again.
- Can I use frozen spinach instead of fresh? You can, but be sure to thaw and drain it really well. Squeeze out as much moisture as you can to avoid a soggy filling.
- What if I don’t have dill? No worries! You can substitute with parsley, chives, or even a little bit of dried oregano.
Watch it On TikTok
@fictionalfeastfelicia Replying to @toxicvalentinez let's get to the grub – I am one hungry king of the world 🦙 #kronksspinachpuffs #reciperequest #fictionalfeast #theemperorsnewgroove #thestarvingchef #kronk #yzmaandkronk #spinachpuffsrock #reciperequests #fictionalfeasts ♬ Perfect World (Opening from "The Emperor's New Groove") – PelleK
Kronk’s spinach puffs bring a bit of fun from the emperor’s palace straight to your kitchen. These flaky, cheesy bites are perfect for anyone who loves a good throwback to The Emperor’s New Groove or just wants an excuse to whip up some tasty pastries. Whether you’re enjoying them hot from the oven or chilled for a little snack later, these puffs are a delicious nod to one of Disney’s best chefs (sorry, Yzma, it’s not you). So, get your aprons on and embrace your inner Kronk—you’ve got puffs to make! And remember, no burning the puffs!
Head on over to TikTok to leave your requests for your favorite Fictional Feast!
Kronk’s Spinach Puffs from The Emperor’s New Groove
Ingredients
- 2 tablespoons butter
- ½ cup onion chopped
- 4.5 oz diced green chiles canned
- 1 tablespoon garlic
- 1 tablespoon dill
- 8 oz fresh spinach
- 4 oz neufchatel room temperature
- ¼ cup ricotta
- ¼ cup feta crumbled
- ½ cup water chestnuts chopped
- 2 sheets puff pastry
- 1 tablespoon water
- 1 egg whisked
Instructions
- Preheat the oven to 350°F. Open the puff pastry and begin to thaw. When the pastry is pliable, unfold and cut into six even rectangles.
- On the stovetop, melt the butter until frothy, then add the onion and diced green chiles. Sauté for 3-5 minutes.
- Stir in the minced garlic and dill. Continue to cook until the dill is just fragrant and the onions have softened, about another 5-8 minutes. Transfer to a mixing bowl.
- Add the fresh spinach to the bowl and stir until it wilts slightly from the heat of the onion mixture.
- While the mixture is still hot, stir in the ricotta, feta, and Neufchâtel cheese. Don't overstir; leave some of the mixture clumpy—just mix enough to coat the spinach in a consistent coating of the cheeses.
- Arrange the puff pastry on a baking sheet lined with parchment or a silicone baking mat. In a small bowl, whisk together the egg and water to make an egg wash.
- Use a spoon to measure about 2-3 tablespoons of the spinach mixture into the center of each rectangle. Pull the left corner edge to stretch and pull it over the center of the filling. Then pull up the bottom corner to cover the center. Finally, wrap the right corner edge over the center and tuck under the filling so that it's wrapped up in the center. Leave the last corner open so the filling is exposed.
- Brush the egg wash generously over the pastries. Bake in the preheated oven for 30-35 minutes or until the puff pastry is golden brown and cooked through.
- Serve the spinach puffs hot, allow them to cool and serve at room temperature, or chill and serve later. Enjoy while attempting to poison the Emperor. Boom BABY!
