Description
1 sheet puff pastry, thawed
1 cup fresh spinach, chopped
½ cup canned or jarred artichoke hearts, drained and chopped
½ cup cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
1 clove garlic, minced
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
1 egg, beaten (for egg wash)
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix cream cheese, Parmesan, mozzarella, garlic, onion powder, salt, and black pepper until smooth. Stir in the chopped spinach and artichoke hearts.
Roll out the puff pastry on a lightly floured surface and cut into 12 equal squares.
Spoon a small amount of the spinach-artichoke mixture onto the center of each square.
Fold the corners toward the center and gently pinch to seal. Brush the tops with the beaten egg for a golden finish.
Bake for 18-20 minutes until the pastry is golden brown and puffed.
Let cool slightly before serving. Enjoy warm!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 180 per pastry Servings: 12 pastries
Step-by-Step Guide
Follow these detailed instructions for perfect pastries every time. First, ensure your puff pastry is fully thawed but still cold, which makes it easier to handle. On a lightly floured surface, roll the pastry sheet into a 12×12 inch square. Use a sharp knife or pizza cutter to cut it into 12 equal squares. For the filling, thoroughly squeeze all excess moisture from the chopped spinach using a clean kitchen towel; this prevents a soggy pastry. Combine the cream cheese, Parmesan, mozzarella, and seasonings first to create a smooth base before folding in the dry spinach and well-drained, chopped artichokes. Place a heaping teaspoon of filling in the center of each square. To seal, bring all four corners to the center and pinch the seams firmly. A final brush with egg wash is essential for that professional, golden-brown shine.
Serving Suggestions
These pastries are incredibly versatile. Serve them warm as an elegant appetizer at a party with a side of marinara or creamy ranch dip for dipping. For a brunch spread, pair them with a light arugula salad and fresh fruit. They also make a delightful, portable lunchbox treat or a savory companion to a bowl of tomato soup for a cozy meal.
How-to Summary
Thaw pastry. Mix cheeses and seasonings, then fold in dry spinach and artichokes. Cut pastry into squares, fill, fold corners to center, and seal. Brush with egg wash. Bake at 375°F (190°C) for 18-20 minutes until golden. Cool slightly and serve.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can assemble the pastries, place them on the baking sheet, and freeze them solid before transferring to a freezer bag. Bake from frozen, adding 3-5 extra minutes.
Can I use frozen spinach? Absolutely. Thaw completely and squeeze out all liquid until it’s very dry to prevent a wet filling.
What can I substitute for cream cheese? For a lighter version, try ricotta cheese, but note the filling will be less creamy. Goat cheese also makes a delicious, tangy alternative.
Why did my pastries leak filling? This is usually due to overfilling or not pinching the seams securely. Ensure you use a measured amount and pinch the dough firmly.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or toaster oven at 350°F for 5-7 minutes to restore crispiness.
Common Mistakes to Avoid
- Using Wet Fillings: Not thoroughly draining the spinach and artichokes will create steam, making the pastry soggy.
- Overfilling: Too much filling causes leaks and prevents proper sealing. A heaping teaspoon is perfect.
- Not Sealing Properly: Pinch the dough seams firmly to create a tight seal that holds during baking.
- Skipping the Egg Wash: The egg wash is crucial for achieving a beautiful, golden-brown color and shine.
- Handling Warm Pastry: Let the pastries cool on the sheet for 5 minutes before serving; the filling will be extremely hot.
Conclusion
These Spinach and Artichoke Puff Pastry Bites are a foolproof crowd-pleaser, combining the flaky, buttery crunch of pastry with a rich, cheesy filling. By following the step-by-step guide and avoiding common pitfalls, you can create an impressive appetizer or snack with minimal effort. Their make-ahead flexibility and delicious flavor ensure they’ll become a go-to recipe for any occasion. Enjoy the process and the delicious results!
