Spinach Artichoke Puff Pastry
Flaky puff pastry squares are filled with a creamy spinach and artichoke mixture for an irresistible appetizer that’s easy to make and crowd-pleasing. These savory pastries bake to golden perfection and are best enjoyed warm, straight from the oven.
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.
