Spinach Artichoke Puff Pastry Bites

Crispy, flaky, and loaded with flavor, these Spinach Artichoke Puff Pastry Bites are the perfect bite-sized appetizer. Filled with a vibrant mix of spinach, artichokes, green onion, dill, jalapeño, feta, and mozzarella, they’re a savory treat with a touch of spice that’s sure to impress any crowd.

Course Appetizer, Holiday Recipes

Cuisine American

Keyword Spinach Artichoke Puff Pastry Bites

Prep Time 15

Cook Time 20

Servings Servings

Calories 150kcal

Author Bon Appeteach

Ingredients

1 Box Puff Pastry Dough (2 sheets- defrosted)
1 Egg for the egg wash
2 tbsp Everything Seasoning optional for topping

Filling

8 oz Spinach cooked down
3 cloves Garlic minced
3 Green Onions diced small
1/4 cup Fresh Dill minced
4 oz. Artichoke Hearts chopped and drained
4 oz. Feta In the brine
4 oz. Mozzarella shredded
1 Egg
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Aleppo Pepper or crushed red pepper flakes

Instructions

Preheat the oven to 400 F. Line 2 baking sheets with parchment paper.
In a large skillet over medium low heat, add the spinach and cook it down in the pan gently until it fully wilts. Remove it from the pan and place it into a strainer. Use a spoon or spatula to push out excess water to prevent the filling mixture from becoming soggy. Do not skip this step.
In a bowl, combine the cooked spinach, garlic, artichoke hearts, green onion, dill, feta cheese, mozzarella cheese, 1 egg, and the spices. Mix until combined.
Open one puff pastry package and lay it on a cutting board horizontally. Place scoops of the filling along the edge of the sheet of puff pastry and roll it into a log.
With a sharp knife, divide the pastry into twelve pieces (about 1.5 inches thick). Place the pieces onto a baking sheet and repeat the process with the remaining roll of puff pastry dough and filling.
Brush the tops of the spinach artichoke bites with egg wash and sprinkle on the everything seasoning. Bake on the two middle racks of the oven. Bake for 20 minutes, rotating the baking sheets halfway through to ensure even cooking.
Remove from the oven when the puff pastry is golden brown. Allow them to rest for 5 minutes before plating and serving.

Notes

Avoid Soggy Pastry: Always remove excess moisture from spinach and artichoke hearts to prevent the filling from making the pastry soggy.

Nutrition