There’s something magical about the combination of creamy, cheesy spinach and artichoke filling encased in light, flaky puff pastry. These Spinach and Artichoke Puff Pastry Cups bring together the crowd-pleasing flavors of classic spinach artichoke dip with the elegance of bite-sized pastries, making them perfect for any gathering, from a cozy brunch to a festive holiday party. Each bite is a delightful contrast of textures, with the buttery crispness of the puff pastry and the rich, creamy filling. Plus, they’re easy to prepare with store-bought puff pastry, and you can make the filling ahead of time to save even more effort on the day of your event.
This recipe is incredibly versatile. You can use frozen or fresh spinach, swap in your favorite cheeses, or even add a bit of garlic or red pepper flakes to make the filling your own. The best part? These little puff pastry cups are as easy to make as they are impressive. With minimal ingredients and a few simple steps, you’ll have a tray of golden, savory pastries ready to serve. Whether you’re a seasoned cook or a kitchen novice, you’ll find this recipe easy to follow and rewarding to make.
In this guide, I’ll walk you through each step of making Spinach and Artichoke Puff Pastry Cups, along with tips on achieving the perfect flaky crust, ideas for flavor variations, and instructions for making them ahead. Ready to create a delicious appetizer that’s sure to disappear quickly? Let’s get started!
Why You’ll Love This Recipe
Quick and Easy: Made with store-bought puff pastry, these pastries come together quickly and look stunning without a lot of work.
Crowd-Pleaser: Spinach and artichoke dip is a favorite, and combining it with puff pastry takes it to the next level, making this a hit at any gathering.
Make-Ahead Friendly: The filling can be prepared in advance, and the pastries can be baked just before serving, so you can save time on busy days.
Customizable: You can adjust the filling to suit your taste by adding different cheeses, spices, or even bacon for an extra layer of flavor.
Elegant Presentation: The beautiful layers of puff pastry make these cups look fancy and professional, ideal for holidays, parties, or any special occasion.
Preparation Time and Servings
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Yield: Makes 12 pastry cups
- Serving Size: 1 pastry cup
Nutritional Information (per serving)
- Calories: 180 kcal
- Carbohydrates: 15g
- Protein: 5g
- Fat: 12g
- Fiber: 1g
- Sugar: 1g
Ingredients
For the Spinach and Artichoke Filling:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 ounces fresh spinach (or 1/2 cup frozen spinach, thawed and squeezed dry)
- 1/2 cup canned artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes (for a touch of heat)
For the Puff Pastry Cups:
- 1 sheet of puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- Fresh parsley or chives, chopped, for garnish
Step-by-Step Instructions
Step 1: Prepare the Spinach and Artichoke Filling
- Sauté the Garlic and Spinach: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, skip this step and proceed to step 2 after thawing and squeezing out the excess water.
- Chop the Artichokes: Drain the artichoke hearts, chop them into small pieces, and add them to the skillet with the spinach. Stir to combine.
- Make the Creamy Filling: In a medium bowl, combine the softened cream cheese, sour cream, shredded mozzarella, and Parmesan cheese. Stir until smooth and well blended.
- Combine and Season: Add the spinach and artichoke mixture to the cream cheese mixture. Stir until well combined, and season with salt, pepper, and red pepper flakes if using. Taste the mixture and adjust seasoning if necessary.
Step 2: Prepare the Puff Pastry Cups
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a muffin tin with a light coating of non-stick spray or line with paper liners.
- Cut the Puff Pastry: Roll out the puff pastry on a lightly floured surface to smooth it out. Cut the pastry into 12 equal squares, about 3×3 inches each. If needed, lightly stretch each square to make it fit into the muffin tin.
- Place in Muffin Tin: Press each puff pastry square into a muffin cup, letting the edges stick out slightly to create a “flower” shape. This will give your cups an elegant, layered look after baking.
- Add the Filling: Spoon about 1 tablespoon of the spinach and artichoke filling into each pastry cup. Be careful not to overfill, as the filling will puff up slightly as it bakes.
- Brush with Egg Wash: Lightly brush the edges of each pastry square with beaten egg. This will give the pastry a beautiful golden-brown finish.
Step 3: Bake the Pastry Cups
- Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the pastry is puffed and golden brown and the filling is hot and bubbly.
- Cool Slightly: Remove the muffin tin from the oven and let the pastry cups cool for a few minutes before transferring them to a wire rack. This will allow the filling to set slightly.
- Garnish and Serve: Sprinkle each pastry cup with fresh parsley or chives for a pop of color and flavor. Serve warm or at room temperature, and enjoy!
How to Serve Spinach and Artichoke Puff Pastry Cups
These puff pastry cups are delicious and versatile, making them perfect for various occasions. Here are some ideas for serving:
- As an Appetizer: Arrange them on a platter as a bite-sized appetizer for parties or gatherings.
- At Brunch: Serve alongside a selection of other brunch favorites like quiche, fruit, and muffins.
- As a Side Dish: These work well as a side dish for soups or salads, adding a savory, buttery touch.
- On a Grazing Board: Include them on a grazing board with cheese, cured meats, fresh veggies, and other small bites.
- With a Dipping Sauce: Serve with a bowl of marinara sauce or aioli for dipping to add extra flavor.
Additional Tips for Success
- Thaw the Puff Pastry Properly: Puff pastry should be thawed in the refrigerator for a few hours or overnight. This ensures it remains cold and manageable, which is essential for the flaky layers.
- Don’t Overfill the Cups: A tablespoon of filling is usually enough, as the filling expands slightly while baking. Overfilling can cause the filling to spill over.
- Chop the Artichokes Finely: Small pieces of artichoke blend better with the other ingredients, ensuring each bite has a balanced flavor.
- Serve Freshly Baked: Puff pastry is at its best when freshly baked, as it’s flaky and crisp. If you need to make these in advance, reheat them in the oven to maintain their texture.
- Customize the Filling: Feel free to adjust the ingredients in the filling. You can add different cheeses, herbs, or spices based on your taste.
Recipe Variations
- Cheesy Spinach and Bacon Cups: Add crispy, crumbled bacon to the filling for a smoky, savory twist that pairs beautifully with the creamy cheese.
- Mushroom and Spinach Cups: Sauté chopped mushrooms along with the spinach for a rich, earthy flavor that complements the creamy filling.
- Artichoke and Red Pepper Cups: Add finely chopped roasted red peppers for a pop of color and a hint of sweetness.
- Greek-Style Pastry Cups: Replace the cream cheese with feta, and add a bit of chopped sun-dried tomato and fresh dill for a Mediterranean twist.
- Jalapeño Spinach and Artichoke Cups: For a spicy variation, add finely chopped jalapeños to the filling. This adds a bit of heat that’s balanced by the creamy cheese.
Freezing and Storage
- Storing Leftovers: Place any leftover pastry cups in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to maintain their crispiness.
- Freezing: You can freeze the assembled, unbaked pastry cups. Arrange them on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe container and freeze for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
- Reheating: Reheat baked pastry cups in a 350°F oven until warmed through and crisp. Avoid using the microwave, as it can make the puff pastry soggy.
Special Equipment
- Muffin Tin: A standard muffin tin is ideal for shaping and baking the puff pastry cups. It keeps the filling contained and creates the perfect shape.
- Pastry Brush: Useful for brushing the egg wash on the edges of the puff pastry, giving it a golden finish.
- Garlic Press: For mincing garlic easily and evenly, a garlic press can save time and effort.
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Yes, fresh spinach works wonderfully. Simply sauté it until wilted, then chop before adding it to the filling.
2. Can I make the filling in advance?
Yes, you can make the filling up to 2 days in advance. Store it in the refrigerator and bring it to room temperature before filling the pastry cups.
3. Can I use phyllo dough instead of puff pastry?
Yes, phyllo dough can be used, though the texture will be different. Brush each layer of phyllo with melted butter to achieve a similar flaky result.
4. How can I prevent the filling from being too watery?
If using frozen spinach, be sure to squeeze out all excess water after thawing. Too much moisture can make the filling runny.
5. What other cheeses work well in this recipe?
Besides mozzarella and Parmesan, you can use cheeses like feta, Gruyère, or cheddar for different flavor profiles.
Conclusion
These Spinach and Artichoke Puff Pastry Cups are a delightful combination of flavors and textures that are sure to impress. The buttery, flaky puff pastry provides the perfect vessel for the creamy, savory filling, making each bite rich and satisfying. They’re easy to make yet look and taste gourmet, making them ideal for entertaining or treating yourself to a special snack. With a filling that’s customizable and a presentation that’s elegant, this recipe is a fantastic addition to any appetizer lineup.
Whether you’re making these for a family gathering, a holiday feast, or just a cozy night in, these puff pastry cups are guaranteed to be a hit. The recipe is versatile enough to suit different preferences, and the make-ahead option means you can prepare them with minimal fuss. Try these Spinach and Artichoke Puff Pastry Cups for your next event, and watch them disappear as soon as they hit the table. Enjoy every flaky, creamy, savory bite!
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Spinach and Artichoke Puff Pastry Cups
- Total Time: 35 minutes
- Yield: Makes 12 pastry cups 1x
Ingredients
For the Spinach and Artichoke Filling:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 ounces fresh spinach (or 1/2 cup frozen spinach, thawed and squeezed dry)
- 1/2 cup canned artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes (for a touch of heat)
For the Puff Pastry Cups:
- 1 sheet of puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- Fresh parsley or chives, chopped, for garnish
Instructions
Step 1: Prepare the Spinach and Artichoke Filling
- Sauté the Garlic and Spinach: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, skip this step and proceed to step 2 after thawing and squeezing out the excess water.
- Chop the Artichokes: Drain the artichoke hearts, chop them into small pieces, and add them to the skillet with the spinach. Stir to combine.
- Make the Creamy Filling: In a medium bowl, combine the softened cream cheese, sour cream, shredded mozzarella, and Parmesan cheese. Stir until smooth and well blended.
- Combine and Season: Add the spinach and artichoke mixture to the cream cheese mixture. Stir until well combined, and season with salt, pepper, and red pepper flakes if using. Taste the mixture and adjust seasoning if necessary.
Step 2: Prepare the Puff Pastry Cups
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a muffin tin with a light coating of non-stick spray or line with paper liners.
- Cut the Puff Pastry: Roll out the puff pastry on a lightly floured surface to smooth it out. Cut the pastry into 12 equal squares, about 3×3 inches each. If needed, lightly stretch each square to make it fit into the muffin tin.
- Place in Muffin Tin: Press each puff pastry square into a muffin cup, letting the edges stick out slightly to create a “flower” shape. This will give your cups an elegant, layered look after baking.
- Add the Filling: Spoon about 1 tablespoon of the spinach and artichoke filling into each pastry cup. Be careful not to overfill, as the filling will puff up slightly as it bakes.
- Brush with Egg Wash: Lightly brush the edges of each pastry square with beaten egg. This will give the pastry a beautiful golden-brown finish.
Step 3: Bake the Pastry Cups
- Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the pastry is puffed and golden brown and the filling is hot and bubbly.
- Cool Slightly: Remove the muffin tin from the oven and let the pastry cups cool for a few minutes before transferring them to a wire rack. This will allow the filling to set slightly.
- Garnish and Serve: Sprinkle each pastry cup with fresh parsley or chives for a pop of color and flavor. Serve warm or at room temperature, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 pastry cup
- Calories: 180 kcal
- Sugar: 1g
- Fat: 12g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g