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 (adjust to taste); 1/2 tsp pepper (adjust to taste); 1 tsp olive oil; 1 13.2 oz sheet puff pastry, thawed

There’s something irresistibly delightful about bite-sized snacks that pack a punch, and that’s exactly why I’m so excited to share this Cheesy Spinach Artichoke Puff Pastry Bites Recipe with you. Crispy, cheesy, and full of savory goodness, these little puffs are a total crowd-pleaser and surprisingly easy to whip up!

The image shows small baked pastry cups arranged on a white marbled surface. Each pastry cup has a golden-brown, flaky crust forming the outer layer, enclosing a creamy mixture of melted cheese and cooked dark green leafy vegetables, possibly spinach or kale. The cheese appears soft and slightly browned in places, blending smoothly with the green vegetable filling. The pastries have an irregular, rustic shape with the filling slightly overflowing the edges. Some small red flakes, likely chili, are sprinkled lightly on top. The close-up photo captures texture details of both the crispy crust and the creamy filling. 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’ve made these cheesy spinach artichoke puffs countless times, and every single time they disappear faster than I can count. What’s so special? It’s the magic mix of creamy, cheesy filling with flaky, golden puff pastry – a total flavor and texture dream.

Easily Shareable: Perfectly portioned as bite-sized treats, great for parties or casual snacking.
Quick to Make: With just about 35 minutes from start to finish, you’ll impress without stress.
Loaded with Flavor: The creamy spinach artichoke filling is packed with cheese and garlic – it hits all the savory notes.
Versatile Base: You can tweak it easily to suit your taste or ingredients on hand.

The image shows a close-up of a small spinach and cheese tart with a flaky golden crust. The tart has one main layer of light green and dark green spinach mixed with creamy melted cheese, which looks soft and slightly glossy. The crust edges are light brown and flaky, curling up around the filling. The tart sits on a white marbled surface with a few small red chili flakes scattered around, adding specks of color. Other similar tarts are partially visible around the main tart. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cheesy Spinach Artichoke Puff Pastry Bites Recipe has its own job to make your taste buds sing. From the rich creaminess of the cheeses to the fresh brightness of spinach and tender artichokes, together they create a well-balanced filling that’s simply unbeatable.

Flat lay of fresh roughly chopped spinach leaves, diced marinated artichoke quarters, a small white bowl of freshly shredded mozzarella cheese, a small white bowl of shredded parmesan cheese, an 8 oz. block of softened cream cheese, four large whole uncracked garlic cloves, a small white bowl with golden olive oil, a small white bowl containing coarse salt, a small white bowl containing black pepper, and an unrolled sheet of golden puff pastry dough placed neatly on simple white ceramic plates and bowls, perfectly arranged in balanced symmetry, 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 vibrant color and a light, earthy flavor; make sure it’s fresh for the best texture.
Marinated artichoke quarters: They bring tenderness and a subtle tang; draining well is key to prevent soggy bites.
Mozzarella cheese: Melts beautifully, giving that gooey, stringy texture everyone loves.
Parmesan cheese: Adds savory sharpness and depth to the flavor profile.
Cream cheese: The creamy base that binds everything together and adds richness.
Garlic cloves: Fresh minced garlic gives a punch of aromatic flavor that wakes up the dish.
Salt and pepper: Essential for seasoning — don’t be shy with these, since they bring out all the other flavors.
Olive oil: Used for sautéing the spinach, it adds a smooth, gentle richness.
Puff pastry sheet: The flaky, buttery vessel for the filling – be sure it’s fully thawed for easy handling and perfect puffing.

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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 best parts about this Cheesy Spinach Artichoke Puff Pastry Bites Recipe is how adaptable it is! Feel free to tweak it depending on what you have or your flavor preferences – I love to experiment occasionally.

Variation: Sometimes I add a pinch of red pepper flakes for a subtle kick. The spice plays so well with the creamy filling!
Dairy-Free Option: Swap cream cheese for a vegan cream cheese and use a dairy-free mozzarella alternative – it still turns out deliciously flaky and tasty.
Gluten-Free: You can try gluten-free puff pastry brands, just be sure to follow thawing and handling instructions carefully for best results.
Extra Veggies: If you want to sneak in more greens, finely chopped kale or arugula can be sautéed with the spinach.

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

Step 1: Prep Your Ingredients Like a Pro

Start by mincing those garlic cloves—it’s worth the little time because fresh garlic really lifts the flavor here. Next, drain your artichokes well and dice them into bite-sized pieces to ensure every puff gets a balanced amount. In a big bowl, add your softened cream cheese along with the shredded mozzarella and parmesan cheeses. This is the start of that glorious cheesy filling you’re about to enjoy!

Step 2: Sauté the Spinach Just Right

I like to roughly chop my fresh spinach to keep a nice texture, then heat a splash of olive oil in a pan over medium heat. Toss in the spinach and cook just for about 2 minutes until it wilts but still retains that vibrant green. Overcooking makes it soggy, and nobody likes watery puffs!

Step 3: Combine and Season Your Filling

Add the warm wilted spinach into your bowl with the cheeses and artichokes. Mix everything really well—you’ll want a creamy, uniform filling. This is the perfect time for a quick taste test. Add salt and pepper little by little, balancing those flavors to your liking. This part can’t be rushed; good seasoning is everything.

Step 4: Cut and Fill the Puff Pastry

Roll out your puff pastry on a clean surface. I prefer using a pizza cutter to slice it into four long strips, then cut those into roughly 2.5-inch squares. You want squares big enough to hold a generous spoonful of filling, but still bite-sized. Gently press each square into the greased mini muffin pan cavities, making a little cup for your filling.

Step 5: Fill and Bake Your Bites

Fill each pastry cup with a heaping teaspoon of your spinach artichoke mixture, up to the top but careful not to overfill and spill over while baking. Slide the tray into your preheated 400-degree oven and bake for about 12 to 15 minutes until the pastry turns a gorgeous golden brown and looks flaky. Let them cool in the pan for a few minutes so the filling sets up, then carefully remove and get ready to enjoy!

Top Tip

After making these puff pastry bites several times, I’ve picked up some little tips that really help you nail that perfect bite every time.

Thaw Puff Pastry Properly: Make sure your puff pastry is fully thawed but still cool to the touch; this prevents tearing and makes cutting easier.
Don’t Overfill: Filling should sit neatly inside puff pockets; too much filling means overflow and messy baking.
Use Fresh Garlic: Fresh minced garlic really brightens the flavor; pre-minced won’t give you the same depth.
Sauté Spinach Quickly: Overcooking spinach releases liquid that can make your bites soggy—2 minutes is just right.

How to Serve Cheesy Spinach Artichoke Puff Pastry Bites Recipe

spinach artichoke puffs - Serving Suggestion

Garnishes

I love adding a sprinkle of freshly chopped parsley or chives on top just before serving – it adds a splash of color and a light herbal note that complements those rich cheeses perfectly. Sometimes a tiny drizzle of balsamic glaze can add a surprising twist of sweet acidity to balance the richness.

Side Dishes

Pair these bites with a fresh green salad or a tangy tomato dipping sauce for contrast. For a cozy get-together, I serve them alongside a chilled glass of white wine or sparkling water with lemon slices—it really elevates the whole experience.

Creative Ways to Present

For parties, I arrange these on a wooden charcuterie board surrounded by small bowls of olives, roasted nuts, and colorful veggies. I’ve also nestled them in little cupcake liners to make them easy for guests to grab and carry—super cute and practical!

Make Ahead and Storage

Storing Leftovers

Leftover bites store well in an airtight container in the fridge for up to 3 days. I like to separate layers with parchment paper so they don’t stick together. When stored properly, they stay crisp and fresh tasting.

Freezing

These puff pastry bites freeze beautifully! I typically freeze them unbaked, arranged on a tray until firm, then transfer to a freezer bag. When ready to bake, just pop them straight into the oven, adding a few extra minutes to the baking time.

Reheating

Reheat leftover or thawed frozen bites in a 350°F oven for about 8-10 minutes to revive that flaky crisp pastry. Avoid microwaving if you can—it tends to make the puff pastry soggy and chewy.

Frequently Asked Questions:

Can I make these ahead of time?

Absolutely! You can assemble them a few hours ahead and refrigerate until baking. Just bring them back to room temperature before popping them in the oven for even puffing.

What if I don’t have fresh spinach?

You can use frozen spinach, but be sure to thaw it fully and squeeze out as much moisture as possible before mixing it in, so your filling isn’t watery. Fresh spinach just gives a lighter texture and taste, but frozen works in a pinch.

Can I prepare this recipe vegan?

Yes! Swap out the cream cheese and shredded cheeses for vegan alternatives and use a dairy-free puff pastry. While the flavor will differ slightly, it’s definitely possible to enjoy a vegan version that’s still deliciously flaky and flavorful.

How do I prevent the puff pastry from getting soggy?

Make sure to drain the artichokes well and sauté the spinach briefly to reduce moisture. Also, don’t overfill the pastry cups as excess filling can leak out and cause sogginess. Baking at the right temperature (400 degrees) helps the pastry crisp up perfectly.

Final Thoughts

This Cheesy Spinach Artichoke Puff Pastry Bites Recipe is one of those recipes that feels fancy but is really just homemade love in every bite. Whether you’re bringing it to a potluck or making it for your own cozy night in, these little gems never fail to impress. I hope you enjoy making (and devouring) them as much as I do—trust me, once you try them, they’ll become a go-to snack in your kitchen too!