Cheesy spinach artichoke puffs are easy to make and perfect as a delicious snack, appetizer or easy lunch.
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Puff pastry. I used thawed puff pastry sheets.
- Garlic.
- Baby spinach.
- Artichokes. I used shop-bought chargrilled artichokes but any cooked/jarred/canned artichokes will work.
- Sour cream.
- Mozzarella.
- Parmesan.
- Chilli flakes.
- Salt and pepper.
- Lemon juice.
How to make spinach artichoke puffs
- Make the filling: Saute the spinach with the garlic until wilted then add the artichokes. Cook for a few minutes then add the sour cream, chilli flakes, salt, pepper and lemon juice. Stir together then remove from the heat. Allow to cool for a few minutes then stir in the cheeses.
- Prepare the pastry: Roll the puff pastry out on a floured surface and cut into 12 squares. Spray a muffin pan with nonstick cooking spray. Lay a square of pastry into each hollow of the muffing pan. Spoon a few spoonfuls of filling into each pastry square then pinch together the pastry edges. Brush with beaten egg.
- Bake: Place the puffs in the oven and allow to bake for 20-25 minutes until the pastry is golden, puffed and cooked through. Remove from the oven and allow to cool for 5 minutes then carefully lift out of the pan. Cool for another 10-15 minutes then serve.
Make ahead and freezing instructions
- Make ahead: The pastries can be made up to 8 hours in advance and served at room temperature. If you’d prefer to serve them hot, assemble the puffs, cover with plastic wrap and refrigerate up to a day in advance before baking right before serving.
- Freezing: Baked pastries can be cooled and frozen for up to 3 months. Reheat from frozen in a hot oven.
Puff pastry recipes
Cheesy spinach artichoke puffs
Cheesy spinach artichoke puffs are easy to make and perfect as a delicious snack, appetizer or easy lunch.
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Servings: 12
Calories: 258kcal
Ingredients
- 400 g (14oz) puff pastry
- 400 g (14oz) baby spinach washed and roughly chopped
- 3 garlic cloves crushed
- 100 g (3.5oz) artichokes quartered if whole
- 1 cup sour cream
- ½ cup grated mozzarella
- ½ cup grated parmesan cheese
- 1 tsp lemon juice
- 1 tsp chilli flakes
- salt and pepper to taste
- 1 egg beaten
Instructions
- Saute the spinach with the garlic until wilted then add the artichokes.
- Cook for a few minutes then add the sour cream, chilli flakes, salt, pepper and lemon juice.
- Stir together then remove from the heat. Allow to cool for a few minutes then stir in the cheeses.
- Roll the puff pastry out on a floured surface and cut into 12 squares.
- Spray a muffin pan with nonstick cooking spray. Lay a square of pastry into each hollow of the muffing pan.
- Spoon a few spoonfuls of filling into each pastry square then pinch together the pastry edges. Brush with beaten egg.
- Place the puffs in the oven and allow to bake for 20-25 minutes until the pastry is golden, puffed and cooked through.
- Remove from the oven and allow to cool for 5 minutes then carefully lift out of the pan. Cool for another 10-15 minutes then serve.
- Preheat the oven to 200°C/390°F.
Nutrition
Calories: 258kcal | Carbohydrates: 21g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 216mg | Potassium: 318mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3296IU | Vitamin C: 11mg | Calcium: 127mg | Iron: 2mg
What’s the oven temperature? Can’t find it anywhere in the recipe
I’ve amended the recipe, thanks for notifying me.
This IS happening Monday or Tuesday….excited to make this recipe!