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.
114 oz. canartichoke hearts,drained, rinsed and chopped
½cupgrated Parmesan cheese
2sheetspuff pastry,thawed, regular or gluten-free
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.
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.