Go Back

Spinach & Artichoke Puff Pastry Bites

These puff pastry bites are flaky, creamy, and full of fresh spinach, artichokes, parmesan, and garlic. They’re perfect for holiday entertaining because they feel elegant but come together quickly, and you can bake them in a mini muffin tin or cut the pastry into squares.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 18 Bites
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

For the Spinach-Artichoke Filling
  • 1 tbsp Olive oil
  • 2 cups Fresh spinach roughly chopped
  • 1 (14 oz) can Artichoke hearts drained and finely chopped
  • 2 cloves Garlic minced
  • 4 oz Cream cheese softened
  • ¼ cup Sour cream
  • ½ cup Grated parmesan
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • Pinch of red pepper flakes optional
For Assembly
  • 2 sheets Puff Pastry
  • 1 Egg for egg wash
  • 1 tbsp Water

Equipment

  • Mixing Bowl
  • Knife & cutting board
  • Baking Sheet
  • Pastry brush
  • Large skillet for the spinach

Method
 

  1. Cook the Fresh Spinach
    In a large skillet over medium heat, warm the olive oil.
    Add the chopped spinach and sauté until wilted, about 2–3 minutes.
    Transfer to a paper towel–lined plate and gently squeeze out excess moisture.
  2. Make the Filling
    In a medium bowl, combine: cooked spinach, chopped artichoke hearts, garlic, cream cheese, sour cream, Parmesan, salt, pepper, and red pepper flakes.
    Stir until creamy and fully mixed.
  3. Prep the Puff Pastry
    Preheat your oven to 400°F.
    Lightly flour your work surface and roll the puff pastry into a 10x12-inch rectangle.
    Cut into 18–24 small squares (depending on your preferred size).
    To make cups:
    Press each square into a mini muffin tin.
    To make flat bites:
    Place squares on a parchment-lined baking sheet and gently score a small border inside each square with a knife (don’t cut all the way through).
  4. Fill the Pastries
    Spoon about 1 tablespoon of spinach–artichoke filling into each pastry cup or onto the center of each square.
  5. Add Egg Wash
    Whisk the egg and water together.
    Brush the borders of the pastry with egg wash for a golden finish.
  6. Bake
    Bake for 18–20 minutes, or until:
    the pastry is puffed and deeply golden
    the filling is hot and bubbling
    Let cool for 5 minutes before serving.