Name: Cheesy Spinach Artichoke Puff Pastry Bites Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 5 oz fresh spinach roughly chopped; 1 12 oz can marinated and drained artichoke quarters, diced; 1/2 cup freshly shredded mozzarella cheese; 1/2 cup shredded parmesan cheese; 1 8 oz block softened cream cheese; 4 large cloves minced garlic; 1/2 tsp salt; 1/2 tsp pepper; 1 tsp olive oil; 1 13.2 oz sheet puff pastry, thawed

There’s something incredibly satisfying about bite-sized treats that burst with flavor, and this Cheesy Spinach Artichoke Puff Pastry Bites Recipe fits the bill perfectly. Crispy, golden puff pastry wrapped around a rich, creamy filling makes these the ultimate crowd-pleaser whenever I bring them out.

The image shows several small pastry cups on a white marbled surface, each with three layers. The bottom layer is a light golden, flaky pastry folded up around the edges forming a small cup shape. Inside the pastry cup, the middle layer is a creamy mixture of melted cheese with soft chunks, and the top layer is dark green cooked spinach leaves scattered throughout the cheese. The pastries have baked golden edges with slight browning and some small toasted spots. There is a close-up view, showing texture details of the flaky crust, creamy cheese, and spinach. Some red chili flakes are sprinkled nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Spinach Artichoke Puff Pastry Bites Recipe
Top Tip
How to Serve Cheesy Spinach Artichoke Puff Pastry Bites Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Spinach Artichoke Puff Pastry Bites Recipe

Why You'll Love This Recipe

I still remember the first time I made this Cheesy Spinach Artichoke Puff Pastry Bites Recipe — it was during a game night, and everyone kept reaching for seconds. The combination of creamy, garlicky spinach artichoke dip tucked inside flaky pastry creates a perfect savory snack that’s easy to share and tough to put down.

Effortless Elegance: Uses store-bought puff pastry for impressive results without the fuss of making dough from scratch.
Flavor Packed: The blend of creamy cheeses, garlicky spinach, and tangy artichokes fills every bite with rich, savory goodness.
Perfect Party Snack: Bite-sized portions mean less mess and more happy guests reaching for one more.
Customizable: Easily add your favorite herbs or spice it up to suit your taste buds.

The image shows a close-up of mini puff pastry cups filled with a creamy spinach mixture. Each cup has a light golden-brown crisp pastry base folded upward around the filling. The filling is a mix of melted cheese and cooked spinach, showing green leafy textures with small bits of melted cheese and some red pepper flakes on top. The pastry cups are set on a white marbled surface, giving a clean and simple background. The overall look is warm and fresh, highlighting the soft, creamy texture of the spinach cheese filling held by the flaky baked pastry. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about balancing freshness, creaminess, and a touch of tanginess — which is exactly why these ingredients come together so well. Each one plays an important role in texture and flavor, making your Cheesy Spinach Artichoke Puff Pastry Bites Recipe absolutely crave-worthy.

Flat lay of fresh roughly chopped spinach leaves, diced marinated artichoke quarters, a small block of softened cream cheese, a small pile of freshly shredded mozzarella cheese, a small pile of shredded parmesan cheese, four large whole uncracked garlic cloves, a small white ceramic bowl with olive oil, a small white ceramic bowl of salt, a small white ceramic bowl of black pepper, and a sheet of thawed puff pastry unrolled flat on a simple white ceramic plate, all arranged symmetrically with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh spinach: Adds a vibrant, earthy flavor and a bit of green goodness; make sure it’s fresh so it wilts nicely without adding excess water.
Marinated artichoke quarters: Bring that subtle tang and tender texture that contrasts perfectly with the creamy cheese.
Mozzarella cheese: Melts beautifully, contributing gooey texture and mild, milky flavor.
Parmesan cheese: Offers a sharp, nutty note that sharpens the overall flavor profile.
Cream cheese: The star of the show for creaminess, it binds all the ingredients together and gives that luscious mouthfeel.
Garlic cloves: Fresh garlic infuses the bites with aromatic depth and a little savory kick.
Salt and pepper: Simple but vital for enhancing and balancing all the flavors.
Olive oil: Used to sauté the spinach and garlic, adding a subtle fruity richness.
Puff pastry sheet: The flaky, buttery vessel that holds everything together and toasts to golden perfection.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Cheesy Spinach Artichoke Puff Pastry Bites Recipe is how easy it is to tweak. Whether you want to add some heat, swap cheeses, or make it vegetarian-friendly, the base recipe is forgiving and fun to play with.

Variation: I sometimes throw in a pinch of red pepper flakes for a subtle spicy kick that pairs beautifully with the creamy filling.
Make it vegan: Use vegan cream cheese and mozzarella alternatives, and ensure the puff pastry is dairy-free.
Add herbs: Fresh basil or thyme stirred into the filling lifts the flavor and adds a fresh herbaceous note.
Swap cheeses: Feel free to replace mozzarella with gouda or fontina for a smokier taste.
Make mini or large: Depending on your mood or occasion, you can cut your puff pastry squares smaller or bigger; just adjust baking time.

Step-by-Step: How I Make Cheesy Spinach Artichoke Puff Pastry Bites Recipe

Step 1: Prep Your Oven and Pan

First, preheat your oven to 400°F (200°C). Lightly grease a mini muffin pan — this stops the puff pastry bites from sticking and keeps their beautiful shape intact. I like to use a non-stick baking spray or a little brush of olive oil.

Step 2: Mix the Cheesy Artichoke Filling

Start by mincing fresh garlic and dicing the marinated artichoke hearts into bite-size pieces. Toss these into a big bowl along with softened cream cheese, shredded mozzarella, and parmesan cheese. Mixing these while the cream cheese is soft helps everything come together smoothly.

Step 3: Wilt the Spinach

Heat a splash of olive oil in a pan over medium heat, then add roughly chopped spinach. Cook it just until wilted—about 2 minutes. You’ll notice the color deepens, and it softens quickly. Once done, add it to your cheese mixture. This method keeps the spinach flavorful without making your filling watery.

Step 4: Season and Combine

Mix everything together and taste. Add salt and pepper gradually, keeping in mind the cheeses are already salty. Adjust seasoning to your preference before moving on.

Step 5: Prepare Your Puff Pastry Cups

Unroll your thawed puff pastry sheet onto a clean surface or parchment paper. Using a pizza cutter or sharp knife, slice it into 4 long strips. Then cut each strip into roughly 2.5-inch squares; you should have about 20 squares. Gently press each square into a muffin pan cavity, pushing down and slightly up the sides to create a sturdy “cup.”

Step 6: Fill and Bake

Spoon a heaping teaspoon of your spinach artichoke filling into each pastry cup, filling it close to the top. Bake for 12 to 15 minutes, until the puff pastry is golden and crisp. Let them cool for a few minutes in the pan — this helps them set up and makes it easier to remove them without breaking.

Top Tip

My journey making these cheesy spinach artichoke puff pastry bites taught me a few tricks that make all the difference between good and truly great bites.

Don’t over-soak the spinach: Wilt it quickly on medium heat to avoid watery filling that sogs up your pastry cups.
Use very soft cream cheese: This makes mixing easier and creates that velvety texture in each bite.
Chill your puff pastry if it gets too warm: Warm dough can become sticky and difficult to work with; brief chilling helps it stay firm and flaky.
Keep an eye on your oven toward the end: Puff pastry bakes fast and can go from golden brown to burnt in minutes.

How to Serve Cheesy Spinach Artichoke Puff Pastry Bites Recipe

spinach artichoke puff pastry - Serving Suggestion

Garnishes

I love sprinkling a bit of freshly chopped parsley or chives on top after baking — it adds a pop of color and a lovely fresh flavor that cuts through the richness. A light drizzle of balsamic glaze is a fun twist I sometimes try for a tangy contrast.

Side Dishes

These bites are fantastic on their own, but you can pair them with a crisp green salad or roasted veggies for a more substantial spread. They also pair wonderfully with a chilled glass of white wine or sparkling rosé if you’re entertaining.

Creative Ways to Present

For special occasions, I like arranging these bites on a wooden charcuterie board surrounded by nuts, olives, and sliced cured meats. It makes the whole offering look inviting and festive. You could also pipe the filling into the pastry cups using a piping bag for a prettier, more uniform look.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and trust me, that’s rare!), store them in an airtight container in the fridge for up to 3 days. They tend to lose some crispness, but reheated properly, they’re still delicious.

Freezing

I’ve successfully frozen these puff pastry bites before baking. Just assemble them in the muffin pan, cover tightly with plastic wrap and foil, then freeze. When ready, bake them straight from the freezer, adding a few extra minutes to the baking time—perfect for planning ahead!

Reheating

To reheat, I pop them back into a preheated oven at 350°F (175°C) for 8 to 10 minutes until warmed through and crisp again. Avoid microwaving if you want to keep that golden crunch intact.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?

You can, but be sure to thaw and thoroughly squeeze out all excess moisture before using frozen spinach to prevent soggy pastry. Fresh spinach wilts quickly and keeps the filling drier.

What’s the best puff pastry to use?

Look for high-quality, all-butter puff pastry if possible, like Jus-Rol or Pepperidge Farm, and ensure it’s completely thawed before you start working with it for best puff and flakiness.

Can I make these ahead of time?

Yes! You can assemble the bites and freeze them in the muffin tin, then bake fresh when you need them. Alternatively, bake ahead and reheat in the oven before serving.

How do I prevent the pastry from getting soggy?

Wilt the spinach carefully to remove moisture and don’t overfill the pastry cups. Also, pre-greasing the muffin tin and baking until golden crisp helps keep the texture perfect.

Final Thoughts

Honestly, these Cheesy Spinach Artichoke Puff Pastry Bites Recipe have become my go-to for quick appetizers that impress. They’re straightforward to make but taste like you spent hours crafting something special. I love sharing them with friends because they’re simple, delicious, and absolutely addictive. So go ahead—give this recipe a try and watch how fast these little bites disappear!