• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Flavour and Savour
  • About Me
  • Use of Recipes and Images
  • Appetizers
  • Baking
  • Breakfast and Brunch Recipes
  • Desserts
  • Main Dishes
  • Salads and Dressings
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Use of Recipes and Images
  • Appetizers
  • Baking
  • Breakfast and Brunch Recipes
  • Desserts
  • Main Dishes
  • Salads and Dressings
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Appetizers » Spinach Artichoke Puff Pastry Cups - Gluten-Free

    Spinach Artichoke Puff Pastry Cups - Gluten-Free

    Published: Dec 2, 2021 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 6 Comments

    Jump to Recipe Print Recipe
    image and text for spinach artichoke puff pastry cups - gluten-free
    image and text for spinach artichoke puff pastry cups

    Spinach Artichoke Puff Pastry Cups are an easy appetizer that you can make ahead of time! Little cups of puff pastry, filled with spinach, artichokes, feta, and Parmesan are baked until crisp, flaky and golden brown! Use either regular or gluten-free puff pastry.

    Spinach Artichoke Puff Pastry cups on a blue-rimmed plate

    You know that spinach dip that we've LOVED for years? The one we found at every party in the middle of a sourdough bread bowl? Of course you do!

    That recipe has stood the test of time because it's simply DELICIOUS! The combination of spinach, cheese and artichokes is a favourite. I've used it in these Mini Spinach Artichoke Tarts , in this Gluten-Free Spinach Artichoke Galette and in these little Puff Pastry Spinach Artichoke Pinwheels. Always popular!

    This recipe for spinach artichoke puffs was inspired by that favourite spinach dip. Crisp, buttery pastry and creamy cheesy filling make an easy appetizer that's guaranteed to be devoured!

    Jump to:
    • ❤️ Why this recipe works
    • 🛒 Ingredients
    • 🔪 Instructions
    • 👍🏼 Helpful Tips
    • 🔁 Possible Variations
    • 🥶 Storage and Freezing Instructions
    • ❓Questions you might have
    • 🍽 Serving suggestions
    • 🗒More appetizer recipes
    • 📖 Recipe

    ❤️ Why this recipe works

    • Yum! These spinach puffs are delicious!
    • They're convenient: You can make these puffs and freeze them well ahead of time. They're best warm and crispy, straight from the oven, so when you're ready to serve, just slide a tray of these into the oven to bake!
    • These spinach puff pastry cups are so easy: puff pastry appetizers always look spectacular as if you've been working in the kitchen all day. Store-bought puff pastry (regular or gluten-free) is a breeze to work with.

    If you have extra puff pastry, you'll want to make a batch of these Cranberry Walnut Beggar's Purses, too! They're little puff pastry bundles filled with Brie, cranberry sauce, maple-glazed walnuts and honey! Oh-so-delish!

    Or make a quick batch of these Puff Pastry Cranberry Brie Pinwheels. A super easy finger food appetizer!

    🛒 Ingredients

    You can find the full printable recipe, including ingredient quantities, below. But first, here are a few details about the ingredients and steps to help you make this recipe perfectly every time.

    ingredients for spinach artichoke puffs
    • puff pastry: thawed. You can use either regular puff pastry made with wheat flour, or gluten-free puff pastry. More companies are now making gluten-free puff pastry, including Schar, GeeFree (in the US) and Jus-Rol (in the UK). I buy one that is locally made by Bake-My-Day. It's available in many retail outlets on Vancouver Island and in Vancouver.
    • spinach: use fresh or frozen. See the note below about draining spinach.
    • artichokes: the canned variety that is packed in water, not marinated artichokes. You'll be chopping them, so it doesn't matter which variety you buy: whole, halved or quartered.
    • cream cheese: regular or light, softened
    • eggs: at room temperature. You'll be using one for the filling, the other to brush on the pastry before baking.
    • feta cheese: the block style packed in brine. Crumbled feta cheese is convenient, but it sometimes contains anti-caking agents which can make the taste cheese dry and hard.
    • Parmesan cheese: there's no good substitute for the "real stuff," Parmigiano Reggiano!
    • green onion, garlic, and black pepper: for lots of extra seasoning.
    close up view of gluten-free spinach puff pastry cups

    🔪 Instructions

    Assemble all your ingredients first. Make sure the cream cheese is softened, the eggs are at room temperature and the spinach and artichokes have been drained and squeezed to remove excess moisture.

    Mince the garlic, slice the green onion, and grate the Parmesan cheese. You'll know the cream cheese is soft enough if you can flatten it easily with a spatula.

    1. In a medium bowl, use a fork to combine the cream cheese, one of the eggs, minced garlic, oregano and black pepper.
    2. Add the sliced green onion, feta cheese, drained and squeezed spinach, chopped artichokes and Parmesan cheese to the bowl. Stir until well combined. Set aside.
    3. On a floured board or pastry mat, use a rolling pin to roll out a sheet of puff pastry. Depending on the brand you're using, you should be able to end up with a square about 10 x 10 or 12 x 12. A pizza wheel works well to slice the sheet into squares about 2 ¾ or 3 inches square. The dough is forgiving--you can stretch it a little to make it fit.
    4. Gently press the squares into the cups of a mini muffin pan. Use a small cookie scoop or a spoon to fill each cup with 1 tablespoon of spinach artichoke filling.
    5. Gently fold the corners over the filling. They don't have to meet, in fact, they look even more appetizing if you can see the spinach filling peeking out.
    6. Brush the pastry lightly with a beaten egg. Place the muffin pan in the oven on top of a baking sheet to catch any drips of butter or oil, (OR see the instructions below for freezing the unbaked spinach puffs).
    7. Bake in a preheated 400°F. oven for 17 - 20 minutes or until the pastry is puffed, golden brown and crispy.
    8. Remove from the oven and let cool for 5 minutes, then transfer to a serving dish and serve with napkins.
    1. Combine the softened cream cheese with egg, garlic, oregano, and black pepper.
    2. Add green onions, feta, spinach, arichokes and Parmesan cheese.
    3. Roll puff pastry, cut into squares and gently press them into mini muffin cups.
    4. Fill with spinach mixture, then fold corners of pastry over the filling.

    👍🏼 Helpful Tips

    Draining spinach

    If you're using fresh spinach, you'll need to wilt it first. Place it in a skillet with a tablespoon or so of water and stir until it has wilted. Remove it from the pan, let it cool, then squeeze out all the excess water using a clean tea towel, cheesecloth, or a piece of paper towel.

    If you're using frozen spinach, you'll also need to drain it thoroughly. Once it has completely thawed, squeeze out all the excess liquid.

    Rolling the pastry

    There is a fine balance between rolling the pastry too thickly or too thinly! The pastry puffs during baking and at least doubles in size. If you have rolled it too thickly, it will still taste delicious, but it may seem a little tough to bite.

    On the other hand, if you roll it too thinly, the pastry may tear and the filling will leak during baking. Simply roll it thin enough so that it doesn't tear when you press it into the muffin cups.

    The gluten-free puff pastry is very easy to work with!

    Keeping your oven clean

    The butter or oil in the pastry may leak out and spill over the edge of your baking pan into your oven. Place a baking sheet on the rack below to catch any drips and avoid a messy clean-up.

    Buttery puff pastry filled with spinach, artichokes and cheese in tiny puff pastry cups

    🔁 Possible Variations

    Add even more flavour by stirring crumbled cooked bacon bits into the filling. You'll need 3 - 4 strips of cooked bacon.

    🥶 Storage and Freezing Instructions

    These spinach appetizers are best served fresh, straight from the oven. However, if you do have leftovers, you can reheat them in the oven at 350°F. for about 10 minutes or in an air fryer at 350°F. for 4 - 5 minutes.

    One of the many great things about these spinach artichoke puffs is that you can make them well ahead of time and freeze them.

    Form and fill them in mini muffin cups, and freeze. Once they're frozen, transfer them from the muffin pan to an airtight container with a sheet of parchment paper between layers.

    Label with the baking instructions (400°F. for 17- 20 minutes) and store in the freezer for up to a month. Thaw overnight in the fridge then bake just before serving time OR bake from frozen at 375°F. until puffed and golden brown.

    Puff pastry appetizers with spinach artichoke filling on a plate.

    ❓Questions you might have

    How many spinach puffs will this recipe make?

    You'll have enough filling to make 24 cups. Depending on the type and size of your puff pastry sheets, you'll need 2 - 3 sheets.

    Can I make these without a mini muffin tin?

    Yes! Place a tablespoon of the filling in the center of each small square of puff pastry. Bring the corners of the pastry up to almost meet in the middle, leaving a little of the spinach filling showing. Place the puffs on a parchment-paper-lined baking sheet and bake as directed in the recipe.

    Can I make these ahead of time?


    Yes. You can assemble them a couple of hours ahead. Be sure to cover them as the pastry will dry out quickly. Refrigerate, then bake as directed just before serving.

    You could also assemble and bake these, freeze them, then reheat them in a 375°F. oven without thawing. Once they're warmed through, they're ready to devour.

    My choice would be to freeze them unbaked, then bake just before serving time. I found the pastry stays more tender using this method.

    How much is 5 ounces of spinach?

    I used half a 300 gram (10 ounce) package of frozen organic spinach. If you're using fresh and wilting it first, you'll need a whole 142 gram (5 oz.) clamshell package.

    🍽 Serving suggestions

    Serve as part of an appetizer tray, or on their own with a napkin. Best served warm, but these spinach artichoke puffs are still delicious cold.

    🗒More appetizer recipes

    You'll find more delicious make-ahead finger foods and appetizers here!

    • Easy Lemon Curd Fruit Dip
    • Easy Make-Ahead Smoked Salmon Dip (Small Batch)
    • Smoked Salmon Crostini with Whipped Goat Cheese
    • Cranberry Walnut Beggars' Purses Appetizer

    When you make this recipe for spinach puffs, please leave a comment and a rating below. I love hearing how my recipes turned out for you, or what adaptations you made. Thanks in advance! Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox.

    📖 Recipe

    spinach artichoke pastry puffs on a plate

    Spinach Artichoke Puff Pastry Cups

    Spinach Artichoke Puff Pastry Cups are an easy appetizer that you can make ahead of time! Little cups of puff pastry, filled with spinach, artichokes, feta, and Parmesan are baked until crisp, flaky and golden brown! Use regular or gluten-free puff pastry.
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 18 minutes
    Total Time: 38 minutes
    Servings: 24 puffs
    Calories: 146kcal
    Author: Elaine
    Prevent your screen from going dark

    Equipment

    mini muffin tin
    mixing bowl

    Ingredients

    • 4 oz. cream cheese, softened
    • 2 large eggs, 1 for the filling, one to brush on the pastry
    • 1 or 2 cloves garlic, minced
    • ¼ teaspoon dried oregano
    • ¼ teaspoon black pepper, freshly ground
    • 5 oz. frozen spinach, thawed and squeezed out
    • 1 14 oz. can artichoke hearts, drained, rinsed and chopped
    • 1 green onion, sliced
    • 2 oz. feta cheese
    • ½ cup grated Parmesan cheese
    • 2 sheets puff pastry, thawed, regular or gluten-free

    Instructions

    • Assemble all your ingredients first. Make sure the cream cheese is softened, the eggs are at room temperature and the spinach and artichokes have been drained and squeezed to remove excess moisture. Mince the garlic, slice the green onion, and grate the Parmesan cheese.
    • You'll know the cream cheese is soft enough if you can flatten it easily with a spatula. In a medium bowl, use a fork to combine the cream cheese, one of the eggs, minced garlic, oregano and black pepper.
    • Add the sliced green onion, feta cheese, drained and squeezed spinach and chopped artichokes and Parmesan cheese to the bowl. Stir until well combined. Set aside.
    • On a floured board or pastry mat, roll out a sheet of puff pastry. Depending on the brand you're using, you should be able to end up with a square about 10 x 10 or 12 x 12. A pizza cutter works well to slice the sheet into squares about 2 ¾ or 3 inches square.
    • Gently press the squares into the cups of a mini muffin tin. Use a small cookie scoop or a spoon to fill each cup with 1 tablespoon of spinach artichoke filling.
    • Gently fold the corners over the filling. They don't have to meet, in fact, they look even more appetizing if you can see the spinach filling peeking out.
    • Beat the second egg and brush the pastry lightly with it. Place the muffin tin in the oven on top of a baking sheet to catch any drips of butter or oil.
    • Bake in a preheated 400°F. oven for 17 - 20 minutes or until the pastry is puffed, golden brown and crispy.
    • Remove from the oven and let cool for 5 minutes, then transfer to a serving dish and serve with napkins.

    Notes

    These spinach appetizers are best served fresh, straight from the oven. However, if you do have leftovers, you can reheat them in the oven at 350°F. for about 10 minutes or in an air fryer at 350°F. for 4 - 5 minutes.
    One of the many great things about these spinach artichoke puffs is that you can make them well ahead of time and freeze them.
    Form and fill them in mini muffin cups, and freeze. Once they're frozen, transfer them from the muffin pan to an airtight container with a sheet of parchment paper between layers. Label with the baking instructions (400°F. for 17- 20 minutes) and store in the freezer for up to a month. Thaw overnight in the fridge then bake just before serving time.

    Nutrition

    Calories: 146kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 142mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    More Appetizers and Finger Food Recipes

    • Sweet and Spicy Pretzel and Nut Snack Mix
    • Puff Pastry Spinach Artichoke Pinwheels
    • Blooming Quesadilla Ring - Gluten Free
    • Cranberry Whipped Ricotta Crostini

    Reader Interactions

    Comments

    1. Lana

      December 18, 2021 at 11:58 am

      5 stars
      Made these yesterday for friends--rave reviews! Thanks.

      Reply
      • Elaine

        December 18, 2021 at 3:32 pm

        Awesome! I love these, too.

        Reply
    2. Britt

      December 09, 2021 at 12:08 pm

      5 stars
      I made these with regular puff pastry and they are amaaaaazing! This is a keeper recipe. The filling is just right for this pastry, the perfect consistency. Thank you!

      Reply
      • Elaine

        December 09, 2021 at 12:19 pm

        Hi Britt,
        That's good to hear! Thanks for taking the time to comment and thanks for the 5 stars!

        Reply
    3. Jackie Barker

      December 03, 2021 at 11:07 am

      5 stars
      I would like to thank you for your first note under instructions which says exactly which things to prep first and how to prep them. I am notoriously terrible at not looking ahead and suddenly having to pause everything while I do some very time-consuming recipe task. 🙂

      Reply
      • Elaine

        December 03, 2021 at 8:26 pm

        Thanks Jackie! I'm certainly guilty of that, too. Happy to hear this works for you!

        Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Find the perfect recipe

    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

    Popular Posts

    • Easy Baked Lemon Chicken
    • How to Make an Affogato Coffee Dessert
    • Easy Thai Baked Chicken
    • Rhubarb Bellini Prosecco Cocktail

    Valentine's Day!

    • Sweet and Sea Salty Chocolate Cashews
    • Strawberry Tartlets with Graham Cracker Crust
    • Espresso Chocolate Ganache Tart -GF
    • One-Bowl Flourless Lemon Almond Cake
    Brands that feature Flavour and Savour.

    Footer

    ↑ back to top

    About

    About Me

    Privacy Policy

    Accessibility Statement

    Newsletter

    SIGN UP HERE

    for weekly recipes and tips!

    Contact

    Contact me

    Use of Recipes and Images

    As an Amazon Associate, I earn from qualifying purchases. Copyright © 2022