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 mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Appetizer
Cuisine: American, Mediterranean
Keyword: artichoke puff pastry
Servings: 12 mini puff pastry bites
Calories: 198kcal
Cost: $10
- 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
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.
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.
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