Description
These golden, flaky puff pastry cups are filled with a creamy spinach and artichoke mixture that’s irresistibly savory and elegant. Perfect for parties, potlucks, or family gatherings, they bring together the comforting flavors of the classic dip in an easy, bite-sized form. With minimal prep time and bakery-worthy results, this recipe is sure to impress any crowd.
Ingredients
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1 sheet frozen puff pastry, thawed
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1 cup frozen chopped spinach, thawed and squeezed dry
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½ cup canned artichoke hearts, drained and chopped
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½ cup cream cheese, softened
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¼ cup mayonnaise
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¼ cup sour cream
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½ cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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1 garlic clove, minced
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¼ teaspoon onion powder
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¼ teaspoon salt
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¼ teaspoon black pepper
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Cooking spray or melted butter, for greasing the muffin tin
Instructions
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Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with cooking spray or melted butter.
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In a mixing bowl, combine cream cheese, mayonnaise, and sour cream until smooth.
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Stir in spinach, chopped artichokes, mozzarella, Parmesan, garlic, onion powder, salt, and pepper until evenly combined.
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Unfold the thawed puff pastry sheet on a lightly floured surface. Roll out gently to remove creases, then cut into 12 equal squares.
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Press each pastry square into a muffin tin cup, letting the corners slightly hang over the edges.
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Spoon about 1 tablespoon of the spinach-artichoke filling into each cup.
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Bake for 18–22 minutes or until the puff pastry is golden brown and crisp, and the filling is bubbling slightly.
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Let cool in the pan for 5 minutes, then carefully remove and transfer to a serving platter. Serve warm or at room temperature.
Notes
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For best results, squeeze as much water as possible from the spinach to avoid a watery filling.
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You can prepare the filling a day ahead and refrigerate it until ready to use.
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Mini muffin tins work great for bite-sized appetizers—just reduce baking time to about 12–15 minutes.
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These cups taste best fresh but can be reheated in a 350°F oven for 8–10 minutes.
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Freeze unbaked cups for later—just bake straight from frozen, adding a few extra minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes