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Spinach Artichoke Puff Pastry

You can't go wrong with a good puff pastry appetizer! Especially with these Spinach Artichoke Puff Pastries—the classic creamy spinach artichoke filling is perfect for flaky, buttery puff pastry. And best of all, these are easy to make. 6 ingredients, 20 minutes to prep, and you have the best party appetizer!

These also make a great puff pastry brunch recipe, and are great paired with a salad for lunch.

Spinach artichoke puff pastry appetizers on a plate
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More appetizers with cream cheese: Cheesy Chicken Corn Dip

Spinach artichoke puff pastries

Store-bought frozen puff pastry is always my go-to for easy delicious appetizers. In this recipe, I prepare the spinach, artichoke, and cream cheese filling as the puff pastry dough thaws. 

These puff pastries are easy to assemble. I tried to shape them into oval egg shapes in honor of Easter, but you can definitely do squares or circles—it all tastes amazing!

Be sure to check out my other appetizers using puff pastry: Brie and Pear Puff Pastry and Cheesy Black Bean Puff Pastry Empanadas.

Ingredients to make spinach artichoke puff pastries

Ingredients

This recipe makes 12 good sized puff pastries. It can be halved if you only need 6 pieces and don't want leftovers.

  • 8 ounces cream cheese, softened to room temperature (that's 1 whole block of cream cheese. You can use low-fat or Neufchatel cheese if you prefer a slightly lower calorie filling.)
  • 2 sheets puff pastry (use a 16 or 17 ounce package)
  • 1.5 cups frozen spinach, thawed 
  • 1.5 cups artichoke hearts (try to find ones packed in oil or water, not in vinegar because you don't want that pickled flavor. Drain as much liquid off as possible.)
  • ½ teaspoon each salt and pepper
  • 1 large clove garlic, finely minced
  • 1-2 egg yolks, beaten in a bowl with a fork (this is optional, but makes for a nicer flakier crust. Start with one egg yolk, it might be enough depending on how much you brush on.)

More spinach artichoke recipes to try: Spinach Artichoke Flatbread

Equipment

More amazing appetizers to try: Easy Kielbasa Appetizer

Instructions

Take the puff pastry out of the freezer and let it thaw while you prepare the rest of the ingredients. Take cream cheese out of the fridge and let it soften to room temperature. Take out the frozen spinach and let it thaw. Helpful hints: If you forget to take the spinach out, you can microwave it in 1 minute increments, breaking off the parts that are thawed, placing them aside in a colander, and continuing to thaw the rest in the microwave. If you forget to take the cream cheese out, you can microwave it in a microwave-safe bowl (not in the foil wrapper!) in 15-20 second increments until it's softer.

Preheat oven to 400 degrees Fahrenheit. Line your baking sheets with parchment paper (you might need 1 or 2 baking sheets, depending on their size).

Place the thawed spinach in a colander and squeeze as much liquid out of it as you can. Use a spoon, fork, or your hand to squeeze the liquid out. Repeat with the artichoke.

In a large bowl, mix together the spinach, artichokes, cream cheese, salt, pepper, and minced garlic. Use a hand mixer, or mix thoroughly with a fork. Taste and season with more salt, if needed.

Collage of 2 pictures showing how to make the spinach artichoke cream cheese mixture

Fold out or roll out the thawed puff pastry. Cut each puff pastry sheet into 6 squares OR use a large circle or oval cookie cutter to make a total of 12 pieces.  Score around the edge of the puff pastry with a butter knife (use a knife to score ½ inch from the edge, making in indent without cutting all the way through). Place all the scored puff pastry pieces on baking sheets lined with parchment paper.

Collage of 2 pictures showing how to score the edges of puff pastry

Fill the inside of the area that is scored with spinach artichoke mixture. Brush the edges with egg yolk.

Collage of 2 pictures showing how to add spinach artichoke mixture to puff pastries and brush the edges with egg yolk

Bake for 14-17 minutes, or until the edges are golden brown. Remove from oven, let cool for a few minutes, and serve warm.

More easy appetizers to try: Baguette with Creamy Seafood Spread

Storing and reheating puff pastry appetizers

These spinach and artichoke puff pastries will keep well in the fridge for 2-3 days. Let them cool completely, then place them in a food container with a lid. If you're storing them in layers, place a piece of parchment paper in between each one so the cream cheese mixture doesn't get the bottom of the top piece dirty.

You can reheat these in the microwave (about 30 seconds), or in a preheated oven (350F for 5-7 minutes, or until heated through).

More creamy appetizers to try: Cottage Cheese Queso

Recipe variations

Try any of these additions, if you like:

  • Add some chopped fresh herbs, such as parsley or basil, to the mixture.
  • Add some caramelized onion to the mixture.
  • Add a diced shallot or quarter of an onion.
  • Add a generous pinch of nutmeg.
  • Add a squeeze of fresh lemon juice or some zested lemon rind.
  • Drizzle with honey after baking, for a sweet and savory flavor combination. Or try hot honey for a sweet & spicy & savory.

More hearty party appetizers to try: Tortilla Pinwheels

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Spinach artichoke puff pastry appetizers on a plate
Print Recipe
5 from 1 vote

Spinach Artichoke Puff Pastry

Creamy spinach and artichoke filling is perfect in flaky, buttery puff pastry. It's everyone's favorite appetizer at every party!
Prep Time20 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Diet: Vegetarian
Servings: 12
Author: Kate

Ingredients

  • 8 ounces cream cheese - softened to room temperature
  • 2 sheets puff pastry - (use a 16 or 17 ounce package)
  • 1.5 cups frozen spinach - thawed
  • 1.5 cups artichoke hearts - (try to find ones packed in oil or water, not in vinegar)
  • ½ teaspoon salt - or to taste
  • ½ teaspoon pepper
  • 1 large clove garlic - finely minced
  • 1-2 egg yolks - beaten in a bowl with a fork (use 1 to start)

Special equipment

Instructions

  • Take the puff pastry out of the freezer and let it thaw while you prepare the rest of the ingredients. Take cream cheese out of the fridge and let it soften to room temperature. Take out the frozen spinach and let it thaw.
    Helpful hints: If you forget to take the spinach out, you can microwave it in 1 minute increments, breaking off the parts that are thawed, placing them aside in a colander, and continuing to thaw the rest in the microwave. If you forget to take the cream cheese out, you can microwave it in a microwave-safe bowl (not in the foil wrapper!) in 15-20 second increments until it's softer.
  • Preheat oven to 400 degrees Fahrenheit. Line your baking sheets with parchment paper (you might need 1 or 2 baking sheets, depending on their size).
  • Place the thawed spinach in a colander and squeeze as much liquid out of it as you can. Use a spoon, fork, or your hand to squeeze the liquid out. Repeat with the artichoke.
  • In a large bowl, mix together the spinach, artichokes, cream cheese, salt, pepper, and minced garlic. Use a hand mixer, or mix thoroughly with a fork. Taste the mixture and see if it needs more salt.
  • Fold out or roll out the thawed puff pastry. Cut each puff pastry sheet into 6 squares OR use large circle or oval cookie cutters to make a total of 12 pieces.  Score around the edge of the puff pastry with a butter knife (use a knife to score ½ inch from the edge, making in indent without cutting all the way through). Place all the scored puff pastry pieces on baking sheets lined with parchment paper.
  • Fill the inside of the area that is scored with spinach artichoke mixture. Brush the edges with egg yolk.
    Collage of 2 pictures showing how to add spinach artichoke mixture to puff pastries and brush the edges with egg yolk
  • Bake for 14-17 minutes, or until the edges are golden brown. If baking on 2 sheets, rotate the sheets halfway through baking. Remove from oven, let cool for a few minutes, and serve warm.

Notes

Try these additions:
  • Add some chopped fresh herbs, such as parsley or basil, to the mixture.
  • Add some caramelized onion to the mixture.
  • Add a diced shallot or quarter of an onion.
  • Add a generous pinch of nutmeg.
  • Add a squeeze of fresh lemon and lemon zest.
  • Drizzle with honey after baking, for a sweet and savory flavor combination. Or try hot honey for a sweet & spicy & savory.
Nutrition facts will depend on the brand of puff pastry and how much filling you put in each puff pastry.

Nutrition

Calories: 317kcal (16%) | Carbohydrates: 23g (8%) | Protein: 6g (12%) | Fat: 23g (35%) | Saturated Fat: 8g (40%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 35mg (12%) | Sodium: 517mg (22%) | Potassium: 120mg (3%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 2563IU (51%) | Vitamin C: 1mg (1%) | Calcium: 50mg (5%) | Iron: 1mg (6%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

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