Appetizer
Spinach Artichoke Puff Pastry Bites
These Spinach Artichoke Puff Pastry Bites will be a welcoming, bite-sized appetizer at your next holiday party!
Yields Yields 12 Bites
Prep + Chill Time
30 min
Cook Time
20 min
Total Time
50 min
These Spinach Artichoke Puff Pastry Bites will be a welcoming, bite-sized appetizer at your next holiday party!
Ingredients
- 2 tbsp olive oil for greasing
- 2 cups chopped fresh baby spinach
- 1/2 cup canned artichokes, drained and chopped
- 2 Rosemary Farm eggs
- 4 oz softened cream cheese
- 2 tbsp mayonnaise
- 1 tsp minced garlic
- 1/2 cup mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 tsp salt
- 1/8 tsp cracked black pepper
- 1 sheet puff pastry, thawed
Instructions
- Preheat oven to 375ºF and position oven rack to center. Grease 12 standard muffin tins with olive oil. In a medium mixing bowl combine spinach, artichokes, eggs, cream cheese, mayonnaise, garlic, mozzarella cheese, parmesan cheese, salt and pepper. Stir well to incorporate eggs and cream cheese completely.
- Unroll pastry sheet and slice into 3 equal strips. Slice each strip into 4 squares to create 12 squares. Gently stretch into larger squares and press into muffin tins. Brush pastry once more with olive oil.
- Spoon spinach artichoke mixture into pastry dough. Bake for 18-20 minutes, or until filling is set and puff pastry is golden brown around edges. If edges start to get too dark, tent loosely with aluminum foil.
- Cool puff pastry bites for 5 minutes at room temperature before gently lifting from muffin tin. Serve warm.
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