Easy Spinach Artichoke Puffs are a rich, savory appetizer with your favorite party dip as the filling wrapped in a flaky, buttery pastry.
If you are a fan of Spinach Artichoke Dip and buttery, flaky puff pastry, then you’re sure to love this bite-size appetizer!
Sabrina’s Spinach Artichoke Puffs Recipe
This recipe is guaranteed to become one of your go-to party appetizers! The center is the perfect blend of rich, creamy cheese, green spinach, and artichokes. That fantastic blend is all cooked in buttery pastry cups for easily portable bite-sized snacks. Not only are they delicious, but they’re super easy to make, and you can have enough done to serve a crowd in about a half-hour. I love serving them during the holiday season, but you can also bring them out for a more casual get-together like a family game night or for watching football.
Ingredients
- 17.3 ounces frozen puff pastry , thawed (2 sheets)
- 1 cup frozen chopped spinach , thawed and squeezed dry
- 1/2 cup artichoke hearts , chopped
- 4 ounces cream cheese , softened
- 1 cup mozzarella cheese , shredded
- 1/4 cup crumbled feta cheese
- 2 large eggs , divided use
- 2 garlic cloves , minced
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon kosher salt
- 1 cup Parmesan cheese , shredded
Instructions
- Preheat the oven to 400 degrees.
- Cut each sheet into 12 pieces.
- Spray 2 muffin tins with baking spray.
- Place each piece into the muffin tin, edges pointing up out of the cup.
- In a large bowl add the spinach, artichoke hearts, cream cheese, mozzarella cheese, feta cheese, eggs, garlic, salt and pepper and mix well together.
- Spoon into the muffin cups and top with parmesan cheese.
- Cook for 18-20 minutes or until golden brown.
Nutrition
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Can I freeze these ahead of time?
- If you want to make this Spinach Artichoke Puff recipe ahead of time, you can freeze them right before baking. Simply prep the recipe as usual. Freeze the pastry puffs in the muffin cups for 1 hour. Once they’re frozen, you can carefully remove them from the muffin tin and place them in an airtight container with parchment paper between each layer.
- You can freeze the unbaked puffs for 3-4 months. When you’re ready to cook them, place them back in the muffin tin. Add a few extra minutes to the baking time to defrost and bake the puffs.
Variations
- Seasonings: You can add different flavors to the cheesy spinach filling with additional spices like red pepper flakes, onion powder, white pepper, or parsley.
- Cheese: You can swap blue cheese for feta or replace the mozzarella with smoked gouda, pepper jack or other boldly flavored cheese to play with the flavors.
- Chicken: If you want to make this these more filling, add some cooked chicken. Drain canned chicken and stir into the creamy mix. Spoon the filling into the puff pastry cups and bake as usual.
How to Store
- Serve: Don’t leave these out at room temperature for more than 2 hours.
- Store: Put any leftovers in an airtight container. They can stay good in the fridge for 2-3 days.
- Freeze: Kept sealed in a freezer-safe container, you can also store frozen baked puffs for up to 3 months.
More easy cheesy puff pastry appetizers!
