• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • About
  • Cookbook
  • Shop
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbook
    • Shop
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegetarian Recipes

    Mini Spinach Artichoke Puff Pastry Bites

    Published: Dec 30, 2021 · Modified: Oct 29, 2022 by Samantha Ferraro · This post may contain affiliate links · 9 Comments

    Jump to Recipe Print Recipe

    The easiest holiday appetizer that your friends will think you slaved for hours! Puff pastry is cut into bite sized puffs and filled with spinach, artichoke and creamy goat cheese. Creamy, flavorful and bite size; the perfect bite.

    bite sized puffs and filled with spinach, artichoke and creamy goat cheese. Creamy, flavorful and bite size; the perfect bite.

    Puff Pastry Appetizer

    One of my favorite little “tricks” to keep on hand is puff pastry. We always keep a few boxes in the freezer for when I’m craving a caprese tart or something more elaborate like salmon wellington.

    All you need to do is thaw the pastry on the countertop for about 20 minutes or in the fridge for a few hours. Then unroll and depending on what you’re making, use a rolling pin to roll the pastry a bit thinner. Puff pastry can puff up when baked and I prefer it to be a bit on the thinner side.

    Frozen Staples

    Another little gem I like to keep on hand is frozen spinach, which a standard 9 ounce bag equals to nearly 6 cups of fresh spinach! Frozen spinach is one of my favorite ingredients to keep in the freezer and there are countless uses for the easy ingredient. Such as my Sephardic spinach pie or spinach and feta borek.

    Just keep in mind that frozen spinach holds a lot of water, so squeeze out as much as you can before adding to your recipe.

    How to Make Mini Spinach Puff Pastry Bites

    1. In a food processor, combine the spinach, artichokes, lemon olive oil, basil, Parmesan cheese, goat cheese and salt and pepper.

    2. Pulse everything together until it forms a paste. You may want to add more olive oil if needed, but just like a pesto, use your eye to measure. Taste for seasoning.

    In a food processor, pulse frozen spinach, cheese, artichoke hearts and lemon zest to form a paste.

    3. Unwrap your defrosted 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.

    To make mini puff pastry bites, cut puff pastry into 3 long strips then into 12 squares.

    4. Then cut each strip into quarters, so you will wind up with 12 squares.

    To make mini puff pastry bites, cut puff pastry into 3 long strips then into 12 squares.

    5. Take each puff pastry square and place it into your mini muffin tin. (This is the mini muffin tin I use.)

    Take each puff pastry square and place it into your mini muffin tin.

    5) Next, use a teaspoon to scoop spinach mixture into the puff pastry cups. Then take the corners of the pastry and gently fold over and close.

    use a teaspoon to scoop spinach mixture into the puff pastry cups. Then take the corners of the pastry and gently fold over and close.

    6) Bake at 350 degrees Fahrenheit for 20-25 minutes or until the pastry begins to get golden brown. Then remove from oven and allow to cool a bit before serving.

    bite sized puffs and filled with spinach, artichoke and creamy goat cheese. Creamy, flavorful and bite size; the perfect bite.

    Mini Puff Pastry Variations

    Here are some different options for fillings

    • Mozzarella + Pesto + Sun Dried Tomatoes
    • Spinach + Feta and Dill
    • Goat Cheese and Roasted Peppers

    Mini Spinach Artichoke Puff Pastry Bites

    Samantha Ferraro
    Mini spinach puff pastry bites are filled with spinach, artichoke and tangy goat cheese, making for a flavorful bite.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Appetizer
    Cuisine American, Mediterranean
    Servings 12 mini puff pastry bites
    Calories 198 kcal

    Equipment

    Food Processor

    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
    • 1/2 cup freshly grated Parmesan cheese
    • 1/2 cup fresh basil leaves
    • Salt and pepper to taste
    • 1/4 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: 198kcalCarbohydrates: 12gProtein: 5gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 6mgSodium: 158mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 2664IUVitamin C: 4mgCalcium: 89mgIron: 1mg
    Tried this recipe?Let us know on Instagram!

    This post was originally published in December, 2013 and updated in December 2021 with nutritional information.

    More Vegetarian Recipes

    • Greek Rice Pilaf with Orzo
    • Turkish Red Lentil Soup with Mint and Lemon (Mercimek Çorbasi)
    • Greek Fries with Feta and Tzatziki
    • Homemade Tzatziki Sauce (with Pita Chips)

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. Rhonda says

      December 18, 2013 at 4:42 pm

      I LOVE your Blog, always exciting and ur tips are precious tools for me, I will be making these for
      my Christmas Potluck party, thanks Mahalo and Happy holidays to you Sam!

      Reply
    2. Carla says

      December 18, 2013 at 7:26 pm

      I hear ya on needing savory! I keep eating cookies, so the health benefits of the spinach is exactly what I need to get me through the rest of the year 😉 (not to mention how much I love puff pastry)

      Reply

    Leave a Reply 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

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Baking Recipes

    • Cherry Pistachio Rugelach
    • Spinach and Potato Knish with Caramelized Onions
    • Salted Caramel Eclairs
    • Spiced Pumpkin Souffle

    Order My Cookbook!

    Buy This Book Online
    Buy from Amazon
    Buy from Amazon Kindle
    Buy from Barnes and Noble
    Buy from IndieBound
    The Weeknight Mediterranean Kitchen
    Buy now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved