Cheesy spinach artichoke puffs

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

1. 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.
2. 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.
3. 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

1. 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.
2. Freezing: Baked pastries can be cooled and frozen for up to 3 months. Reheat from frozen in a hot oven.

Puff pastry recipes

1. French onion soup puffs
2. Puff pastry asparagus bundles
3. Easy caramel apple puff galette

Cheesy spinach artichoke puffs

Cheesy spinach artichoke puffs are easy to make and perfect as a delicious snack, appetizer or easy lunch.

5 from 1 vote

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Course: Appetizer

Cuisine: American

Keyword: Puff pastry, spinach artichoke puffs, Spinach puffs

Prep Time: 10 minutes

Cook Time: 30 minutes

0 minutes

Total Time: 40 minutes

Servings: 12

Calories: 258kcal

Author: Alida Ryder

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