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–+ servings
spinach and artichoke appetizers

Spinach Artichoke Bites

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 43 minutes
Course Appetizer
Cuisine American
Servings 24 bites

Equipment

  • 1 muffin tin (24-count mini)
  • 2 mixing bowls (medium)
  • 1 Whisk
  • 1 Spatula
  • 1 Knife
  • 1 Cutting board
  • 1 cheese grater
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup frozen spinach thawed and well-drained
  • 1 cup canned artichoke hearts chopped and well-drained
  • 113 gram cream cheese softened
  • 120 gram sour cream
  • 60 gram mayonnaise
  • 120 gram mozzarella cheese shredded
  • 60 gram Parmesan cheese grated
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper ground
  • 1/4 teaspoon red pepper flakes optional
  • 1 sheet puff pastry thawed
  • 1 tablespoon olive oil for greasing
  • 1 tablespoon fresh parsley chopped for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease the mini muffin tin with olive oil.
  • Squeeze excess moisture from the thawed spinach using your hands or a clean kitchen towel.
  • In a medium bowl, combine spinach, chopped artichoke hearts, cream cheese, sour cream, and mayonnaise.
  • Add mozzarella, Parmesan, minced garlic, salt, black pepper, and red pepper flakes to the bowl and mix until smooth and well combined.
  • On a lightly floured surface, unfold the puff pastry sheet and gently roll it out to even thickness.
  • Cut the puff pastry into 24 roughly equal squares using a knife.
  • Press each puff pastry square into a cup of the mini muffin tin to form little shells.
  • Spoon about 1 tablespoon of the spinach artichoke mixture into each puff pastry shell, filling nearly to the top.
  • Place the muffin tin in the preheated oven and bake for 15 to 18 minutes until the pastry is golden and the filling is bubbly.
  • Remove the bites from the oven and let them rest in the pan for 5 minutes to firm up slightly.
  • Carefully lift the bites from the muffin tin using a small spatula or knife.
  • Transfer the bites to a serving platter and sprinkle with chopped fresh parsley before serving.

Notes

For best results, make sure the spinach and artichokes are very well drained to prevent soggy pastry, and avoid overfilling the cups so they don’t overflow while baking. You can assemble the bites a few hours ahead, refrigerate them in the tin, and bake just before serving; if baking from chilled, add a couple of extra minutes to the cook time and watch the color. Feel free to adjust richness by swapping part of the mayonnaise or sour cream for Greek yogurt, and vary flavor by adding lemon zest, extra garlic, or a pinch of smoked paprika. Leftovers reheat well in a hot oven or air fryer to re-crisp the pastry, while microwaving is less ideal as it softens the crust.
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