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