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Spinach-Asparagus Mini Puff Pastry Bites

Cook Time20 mins
Servings: 12 mini puff pastry bites
Author: Samantha Ferraro


  • 1 sheet of puff pastry defrosted
  • 1 9 oz. box frozen spinach I used Green Giant's spinach, defrosted
  • 1 9 oz box frozen asparagus I used Green Giant, defrosted
  • 2 Tb lemon zest
  • 1/2 cup of fresh basil leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 2 oz goat cheese
  • Salt and pepper to taste
  • Olive oil for drizzling in mixture (this depends on personal taste, but guesstimate 1/4 cup)


  • In a food processor, combine the spinach, asparagus, lemon olive oil, basil, Parmesan cheese, goat cheese and salt and pepper.
  • 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.
  • 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. Then cut each strip into quarters, so you will wind up with 12 squares.
  • Take each puff pastry square and place it into your muffin tin. (*Note: I used a mini muffin tin).
  • Next, use a teaspoon to scoop spinach asparagus mixture into the puff pastry cups. Then take the corners of the pastry and gently fold over and close.
  • Bake at 350 degrees F for 20 minutes or until the pastry begins to get golden brown. Then remove from oven and allow to cool a bit before serving.