These spinach artichoke puff pastries are a light yet satisfying appetizer that combines creamy filling with golden, flaky pastry.
Packed with plant-based protein from spinach and artichokes, plus fiber and healthy fats, they’re a nutrient-rich choice that doesn’t compromise on flavor.
With a balance of creaminess and crunch, this recipe is quick, convenient, and perfect for everyday cooking—whether for parties, snacking, or meal prep.
Spinach Artichoke Puff Pastry
Equipment
- 1–2 large baking sheets
- Parchment Paper
- Colander or strainer
- Hand mixer (or mixing fork)
- Silicone or pastry brush
- Sharp knife or large cookie cutter
Ingredients
- 8 ounces cream cheese softened
- 2 sheets puff pastry from a 16–17 ounce package, thawed
- 1 ½ cups frozen spinach thawed
- 1 ½ cups artichoke hearts packed in oil or water, not vinegar, drained
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 large clove garlic finely minced
- 1 –2 egg yolks lightly beaten
Instructions
- Prepare Puff Pastry and Cream Cheese: Remove the puff pastry sheets from the freezer and allow them to thaw until pliable but still cold—this will make them easier to work with. At the same time, take the cream cheese out of the refrigerator so it can soften to room temperature. A softer texture ensures it blends smoothly with the spinach and artichokes. If you forget this step, you can gently microwave the cream cheese in short 15–20 second bursts, stirring in between, until it is spreadable.
- Thaw and Drain Spinach: While the pastry softens, focus on the spinach. If you’ve forgotten to thaw it earlier, place it in the microwave in 1-minute intervals, breaking apart softened portions as you go. Once thawed, transfer the spinach to a colander. Using your hands, the back of a spoon, or a clean kitchen towel, firmly press out as much excess liquid as possible. Removing this moisture is critical—it prevents the filling from becoming watery and keeps the puff pastry crisp and flaky after baking.
- Prepare Artichokes for Filling: Drain the artichoke hearts, making sure they are free of excess oil or water. If they are whole or in large chunks, chop them into bite-sized pieces for easier mixing and more even distribution throughout the filling. Just like the spinach, gently press the artichokes in the colander to eliminate any extra liquid. This small step makes a big difference in the final texture.
- Make the Creamy Spinach-Artichoke Mixture: In a large mixing bowl, combine the softened cream cheese, drained spinach, chopped artichoke hearts, minced garlic, salt, and black pepper. For an ultra-smooth filling, use a hand mixer on low speed to beat the mixture until well combined. Alternatively, you can mash and stir with a sturdy fork or spatula until everything is evenly incorporated. Taste the filling at this stage and adjust with an extra pinch of salt or pepper, depending on your preference.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 400°F (200°C) and allow it to preheat fully—this ensures the puff pastry rises and turns golden as it bakes. Line one or two baking sheets (depending on their size) with parchment paper. This prevents sticking and makes cleanup quick and easy.
- Shape the Puff Pastry Pieces: Lightly dust your work surface with flour, then unfold or gently roll out the thawed puff pastry sheets to smooth any creases. Using a sharp knife or pastry cutter, cut each sheet into 6 equal squares, giving you a total of 12 pieces. Alternatively, for a fun twist, you can use large round or oval cookie cutters to make shaped pastries. Arrange all pieces on the prepared baking sheets, leaving a bit of space between them for puffing.
- Create Borders for the Filling: To form a neat pocket for the filling, take a butter knife and lightly score around the edges of each pastry square, about ½ inch from the edge. Be careful not to cut all the way through; you just want to create a shallow indentation. This step helps the pastry rise beautifully around the filling, creating a professional bakery-style look.
- Add the Creamy Filling: Spoon the spinach-artichoke mixture into the center of each pastry piece, staying within the scored lines. Spread it evenly but don’t overfill—this prevents spillage while baking. A heaping tablespoon per pastry is usually the perfect amount, though you can adjust based on the size of your pastry squares.
- Brush with Egg Wash: In a small bowl, beat one egg yolk (use two if needed for more coverage). With a silicone brush or pastry brush, carefully coat the edges of each pastry square with the egg wash. This step gives the puff pastry its signature glossy, golden finish.
- Bake Until Golden and Crisp: Place the baking sheets in the preheated oven. Bake for 14–17 minutes, or until the pastries are puffed and golden brown around the edges. If using two sheets, rotate them halfway through baking to ensure even cooking. Keep a close eye during the last few minutes—puff pastry can go from perfectly golden to overly browned quickly.
- Cool Slightly and Serve: Once baked, remove the pastries from the oven and let them cool on the tray for 3–5 minutes. This allows the filling to set slightly while still keeping its creamy texture. Serve the pastries warm as a savory appetizer or party snack.
Notes
- Squeeze out all excess liquid from spinach and artichokes to keep the puff pastry crisp.
- Add flavor variations: fresh herbs like parsley, basil, or dill, or a pinch of nutmeg.
- Mix in caramelized onions or shallots for extra depth and sweetness.
- For a sweet-and-savory twist, drizzle honey or hot honey over the baked pastries.
- Nutrition may vary depending on the brand of puff pastry and the portion of filling per pastry.
- Puff pastry can be shaped into squares, circles, or ovals for a creative presentation.
- Use an egg wash for a glossy, golden finish and to seal the edges.
Chef’s Secrets for Best Results
The key to bakery-quality puff pastry appetizers lies in preparation and technique.
Always start by squeezing out as much liquid as possible from the spinach and artichokes—any extra moisture can make the filling runny and prevent the pastry from crisping.
When working with puff pastry, keep it chilled but pliable; warm pastry becomes sticky and loses its ability to puff properly.
Scoring the pastry around the edges creates a natural border, allowing the center to hold the filling while the edges rise and crisp beautifully.
Finally, don’t skip the egg wash—it not only seals the edges but also delivers a golden, glossy finish that makes the pastries look irresistible.
Serving Suggestions for Any Occasion
These savory pastries are incredibly versatile and can be served in many ways.
They make an elegant party appetizer, a game-day snack, or even a light lunch when paired with a fresh green salad.
For entertaining, arrange them on a platter with a small bowl of dipping sauce—garlic aioli, marinara, or even spicy yogurt dip work beautifully.
If you’d like to elevate them for a holiday spread, drizzle lightly with honey and garnish with fresh herbs for a sweet-and-savory flavor combination.
They’re best enjoyed warm, but even at room temperature, they remain flaky and delicious.
Storage Tips for Freshness and Flavor
To keep leftovers tasting fresh, store cooled pastries in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 350°F (175°C) oven for 8–10 minutes until warmed through and crisp again—avoid the microwave, as it softens the pastry and makes it chewy.
For make-ahead prep, you can assemble the pastries up to the point of baking, cover them tightly, and refrigerate for up to 24 hours before baking.
These pastries can also be frozen after baking; let them cool completely, freeze in a single layer on a tray, then transfer to a freezer bag or container.
Reheat straight from frozen in the oven until hot and crisp.
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Yes, fresh spinach works well. Simply sauté it until wilted, then squeeze out the moisture before chopping and adding it to the filling.
2. What type of artichokes are best?
Artichokes packed in water or oil are ideal because they have a mild flavor and creamy texture. Avoid ones marinated in vinegar, as they can make the filling too tangy.
3. Can I prepare these pastries in advance?
Absolutely. You can assemble the pastries ahead of time and keep them in the fridge, unbaked, for up to 24 hours. Bake them just before serving for the freshest taste and texture.
4. How do I prevent the filling from leaking out?
Make sure not to overfill each pastry and always keep the filling within the scored border. Brushing the edges with egg yolk also helps create a seal that keeps the mixture in place.
5. Can I make this recipe lighter or healthier?
Yes! Use reduced-fat cream cheese or Greek yogurt cream cheese for a lighter version. You can also add more vegetables like sautéed mushrooms or bell peppers to increase fiber and nutrients while reducing the richness.
