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5 from 4 votes

Mini Spinach Artichoke Puff Pastry Bites

Mini spinach puff pastry bites are filled with spinach, artichoke and tangy goat cheese, making for a flavorful bite.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American, Mediterranean
Keyword: artichoke puff pastry
Servings: 12 mini puff pastry bites
Calories: 198kcal
Cost: $10

Ingredients

  • 1 sheet of puff pastry thawed
  • 9 ounce box frozen spinach thawed and squeezed of moisture
  • 9 ounce bag of frozen artichoke hearts thawed and squeezed of moisture
  • 2 tablespoons lemon zest
  • 2 ounces goat cheese
  • ½ cup freshly grated Parmesan cheese
  • ½ cup fresh basil leaves
  • Salt and pepper to taste
  • ¼ cup Olive oil

Instructions

  • Unwrap thawed puff pastry and lightly roll out so it stretches a bit. Then use a sharp knife to cut along the seam into 3 long pieces. Then cut each strip into quarters, so you will wind up with 12 squares.
  • In a food processor, combine the spinach, artichoke hearts, lemon zest, goat cheese, Parmesan cheese, olive oil and salt and pepper.
  • Pulse everything together until it forms a paste similar to a pesto. Taste for seasoning.
  • Take each puff pastry square and place it into the mini muffin tin. Use a teaspoon and fill each pastry square with filling until you fill all 12 puffs. Then close the corners of the pastry.
  • Bake at 350 degrees Fahrenheit for 20-25 minutes or until the pastry begins to turn golden brown. Once done, remove from oven and let cool for a few minutes before serving.

Notes

Spinach Artichoke pesto can be made up to 2 days in advance.
Have fun with the fillings and try variations, such as spinach and feta or mozorella and sundried tomatoes.

Nutrition

Calories: 198kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 158mg | Potassium: 150mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2664IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg