Spinach Artichoke Puff Pastry Cups - Gluten-Free

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 and in this Gluten-Free Spinach Artichoke Galette. 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!

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, 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.

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.

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!

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.