Spinach Artichoke Puff Pastry Appetizers
Warm, flaky, and easy to pull together, these Spinach Artichoke Puff Pastry Appetizers use store-bought dough for a 15-minute bake that’s perfect for entertaining or a cozy night in.
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If you’ve ever searched for a simple appetizer that doesn’t feel like a project, this one’s worth bookmarking. These Spinach Artichoke Puff Pastry Appetizers come together quickly, taste like something much fancier, and don’t require any special skills or tools. Just a few easy steps and you’ve got a warm, satisfying snack that works for guests or a cozy night in.
They use store-bought puff pastry and a handful of ingredients that are easy to keep on hand. You can prep them in minutes, bake them on a single sheet pan, and serve them without a lot of cleanup or stress. This is a recipe that works hard without making you work hard.
Why You’ll Love This Recipe
- This recipe uses store-bought puff pastry, so you get that buttery, flaky texture without needing to make dough from scratch.
- It has the familiar comfort of spinach artichoke dip, but is packaged in a way that’s much easier to serve.
- These bake quickly and clean up easily, which makes them a solid choice for busy days or last-minute plans.
- The flavor is warm, cheesy, and savory, which makes them feel special even if the prep only took 15 minutes.
- They are easy to eat and easy to serve, whether you’re setting out snacks for guests or putting together a light dinner.
What You’ll Need to Make Spinach Artichoke Puff Pastries
- 2 sheets puff pastry, thawed
- 1 ½ cups frozen spinach, thawed and squeezed dry
- 1 ½ cups artichoke hearts, chopped
- 4 oz cream cheese, softened
- ½ cup shredded mozzarella cheese
- 1 egg yolk
Recommend: Pepperidge Farm Puff Pastry Frozen Pastry Dough Sheets, 2-Count, 17.3 oz. Box
How to Make Spinach Artichoke Puffs
Step 1: Start the oven
Preheat the oven to 400°F and line a baking sheet with parchment paper. This step keeps things simple when it’s time to clean up.
Step 2: Prep the puff pastry
Unfold each sheet of puff pastry and cut it into thirds lengthwise, then cut each strip in half across the middle. You should end up with six rectangles per sheet, for a total of twelve. Place the rectangles on the baking sheet, leaving a little space between each one.
Use a butter knife to lightly score a border around each piece, about a quarter to half an inch from the edge. This helps the edges puff up while the center stays flatter for the filling.
Step 3: Make the filling
In a medium bowl, stir together the thawed and squeezed spinach, chopped artichoke hearts, softened cream cheese, and mozzarella. Mix until everything is evenly combined.
Step 4: Assemble
Spoon the filling into the center of each pastry rectangle, staying inside the scored edges. You want a good amount of filling, but not so much that it overflows.
Crack the egg yolk into a small bowl and whisk it. Use a pastry brush to lightly coat the outer edge of each pastry with the egg wash. This will help give the edges a golden finish as they bake.
Step 5: Bake and serve
Place the baking sheet in the oven and bake for 15 to 17 minutes, until the pastry is puffed and golden brown.
Serve warm and enjoy. They’re sturdy enough to hold by hand and still taste great as they cool slightly.
Cozy Tips + Shortcuts
- Make sure to really squeeze the spinach dry. Too much moisture will keep the pastry from puffing properly.
- Canned or jarred artichoke hearts work well. Just drain them thoroughly before chopping.
- You can mix the filling ahead of time and keep it in the fridge until you’re ready to use it.
- If you want to freeze these, bake them first, let them cool, then freeze. Reheat in a 350°F oven until warmed through.
- If you don’t have a pastry brush, use the back of a spoon or even your fingers to apply the egg wash.
These puff pastry bites are a solid go-to when you want something that looks impressive but feels easy. They bring that warm, savory flavor people love, without asking you to spend hours in the kitchen. Keep a box of puff pastry in the freezer and a can of artichokes in the pantry, and you’ll always have what you need to pull these together.
Spinach Artichoke Puff Pastry Appetizers
Ingredients
- 2 sheets of puff pastry. thawed
- 1 ½ cups frozen spinach thawed and squeezed dry
- 1 ½ cups Artichoke hearts chopped
- 4 oz cream cheese softened
- ½ cup shredded Mozzarella cheese
- 1 egg yolk
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Unfold the puff pastry sheet and cut into thirds, then in half. You should have 6 rectangles. Arrange them on the parchment lined baking sheet so that they’re not touching. Use the butterknife to make a score mark all the way around each pastry ¼-½ inch from the edges.
- In a medium/large bowl, mix together the spinach, chopped artichoke hearts, cream cheese, and mozzarella cheese.
- Fill the center of each pastry with the mixture.
- Whisk the egg in a small bowl.
- Use a pastry brush to brush the egg onto the edges of each pastry.
- Transfer the baking sheet to the oven and bake for 15-17 minutes, until golden.
- Serve these warm and enjoy!
