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Creamy Spinach Artichoke Puff Pastry Cups Easy Flaky Bites Recipe

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These creamy spinach artichoke puff pastry cups are quick, easy, and perfect for gatherings. They feature a flaky puff pastry shell filled with a rich, cheesy spinach and artichoke mixture.

Ingredients

Scale
  • Puff pastry sheets, thawed
  • 6 ounces fresh spinach, washed and roughly chopped (or frozen spinach, thawed and squeezed dry)
  • 14 ounces canned artichoke hearts, drained and chopped
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup freshly grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1/4 cup mayonnaise (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil or butter
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C) and lightly grease a muffin tin or line a baking sheet with parchment paper.
  2. Heat olive oil or butter in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
  3. Add chopped spinach and cook, stirring, until wilted and most moisture evaporates, about 3-4 minutes. Remove from heat and let cool slightly.
  4. In a bowl, combine softened cream cheese, mayonnaise, grated Parmesan, lemon juice, chopped artichoke hearts, and the cooled spinach mixture. Mix thoroughly until smooth and creamy. Season with salt, black pepper, and optional red pepper flakes to taste.
  5. Roll out thawed puff pastry sheets on a lightly floured surface if needed. Cut into 3-inch squares.
  6. Press each puff pastry square into the muffin tin cups, gently pushing the pastry up the sides.
  7. Spoon about 1 to 1 1/2 tablespoons of the filling into each pastry shell, spreading evenly but not overflowing.
  8. Bake on the middle rack for 18-22 minutes, until the pastry is puffed and golden brown and the filling is bubbling lightly at the edges.
  9. Let the cups cool in the tin for 5 minutes before carefully removing them. Serve warm.

Notes

Keep puff pastry cold before baking to ensure maximum puff. Drain and squeeze excess liquid from spinach and artichokes to prevent soggy pastry. Do not overfill the pastry cups to avoid spillage and ensure proper puffing. Bake in batches if necessary to maintain even heat circulation.

Nutrition

Keywords: spinach artichoke, puff pastry cups, appetizer, easy recipe, creamy filling, party snacks, flaky pastry

Find it online: https://forkifyfun.com/creamy-spinach-artichoke-puff-pastry-cups-easy-flaky-bites-recipe/