Spinach Artichoke Puff Pastry Bites

Spinach Artichoke Puff Pastry Bites
  • 40M Total Time

  • 20M Prep Time

  • 12 Ingredients

  • 6 Servings

Ingredients and Directions


  1. Preheat oven to 375ºF and position oven rack to center. Grease 12 standard muffin tins with olive oil. In a medium mixing bowl combine spinach, artichokes, eggs, cream cheese, mayonnaise, garlic, mozzarella cheese, parmesan cheese, salt and pepper. Stir well to incorporate eggs and cream cheese completely.

  2. Unroll pastry sheet and slice into 3 equal strips. Slice each strip into 4 squares to create 12 squares. Gently stretch into larger squares and press into muffin tins. Brush pastry once more with olive oil.

  3. Spoon spinach artichoke mixture into pastry dough. Bake for 18-20 minutes, or until filling is set and puff pastry is golden brown around edges. If edges start to get too dark, tent loosely with aluminum foil.

  4. Cool puff pastry bites for 5 minutes at room temperature before gently lifting from muffin tin. Serve warm.


  • 2 tbsp. olive oil for greasing
  • 2 cups chopped fresh baby spinach
  • 1/2 cup canned artichokes, drained and chopped
  • 2 eggs
  • 4 oz. softened cream cheese
  • 2 tbsp. mayonnaise
  • 1 tsp. minced garlic
  • 1/2 cup mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp. salt
  • 1/8 tsp. cracked black pepper
  • 1 sheet puff pastry, thawed

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.