Name: Spinach Artichoke Puff Pastry Bites Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 5 oz fresh spinach, roughly chopped; 1 12 oz can marinated and drained artichoke quarters, diced to preferred bite size; 1/2 cup freshly shredded mozzarella cheese; 1/2 cup shredded parmesan cheese; 1 8 oz block of softened cream cheese; 4 large cloves minced garlic; 1/2 tsp salt (add more if needed); 1/2 tsp pepper (add more if needed); 1 tsp olive oil; 1 13.2 oz sheet puff pastry, thawed

There’s something simply irresistible about a warm, flaky puff pastry wrapped around creamy, cheesy spinach and artichokes. This Spinach Artichoke Puff Pastry Bites Recipe has become one of my favorite go-to appetizers – perfect for impressing guests or treating yourself on any day of the week.

The image shows several small, square-shaped savory pastries with lightly browned, flaky golden dough as the base layer. Each pastry is filled with a creamy mixture that has a white and light yellow color, with visible wilted green leafy vegetables scattered throughout. The filling sits slightly raised above the edges of the dough, creating a soft, textured contrast with the crisp pastry. Some pastries have browned spots where the filling has caramelized slightly. They are arranged with some space between them on a white marbled surface with a few thin white cheese shavings and small red chili flakes scattered around. 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 Spinach Artichoke Puff Pastry Bites Recipe
Top Tip
How to Serve Spinach Artichoke Puff Pastry Bites Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spinach Artichoke Puff Pastry Bites Recipe

Why You'll Love This Recipe

I’m honestly always amazed at how such simple ingredients can come together to create something so incredibly delicious. These little bites pack a punch of flavor with a crispy puff pastry exterior and that classic cheesy spinach-artichoke filling. It’s a crowd-pleaser every time.

Super approachable: You don’t need to be a kitchen pro to get great results - these bites are straightforward and forgiving.
Quick to make: Less than 35 minutes from prep to oven means you can whip them up hassle-free.
Perfectly portioned: Bite-sized and poppable, ideal for parties or snack time.
Versatile and crowd-friendly: Great for vegetarians and super adaptable if you want to mix things up.

This image shows a close-up of a small savory pastry cup sitting on a white marbled surface. The pastry shell is light golden brown with delicate flaky layers, forming a curved cup shape. Inside, the filling has a creamy texture mixed with cooked spinach, showing dark green leafy bits and soft melted cheese in an off-white color with some browned spots. Tiny flakes of red chili are scattered inside the filling for a touch of color. Around the main pastry, parts of similar pastries are visible but out of focus, emphasizing the central cup. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The key to these Spinach Artichoke Puff Pastry Bites is balancing fresh and creamy ingredients with the crisp puff pastry. Grab good quality cheeses and fresh spinach for the best flavor. Don’t rush on thawing your pastry either – patience pays off!

Flat lay of fresh roughly chopped green spinach leaves, diced marinated artichoke quarters, a small white bowl of shredded mozzarella cheese, a small white bowl of shredded parmesan cheese, a simple block of softened cream cheese on a white ceramic plate, four large whole uncracked garlic cloves, a small white bowl with golden olive oil, a small white bowl with coarse salt, a small white bowl with black pepper, and a rectangular sheet of pale puff pastry dough placed neatly, all arranged with perfect symmetry 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: Gives a fresh, slightly earthy taste and balances the richness of the cheese.
Marinated artichoke quarters: Their tangy, tender bite adds texture and flavor complexity.
Mozzarella cheese: Melts beautifully, bringing that gooey, stringy texture we all love.
Parmesan cheese: Adds a sharp, salty bite and depth to the filling.
Cream cheese: Provides smooth creaminess that holds everything together.
Garlic cloves: Fresh minced garlic gives a punch of aromatic flavor.
Salt and pepper: Simple but essential seasonings; taste and adjust as you mix.
Olive oil: Used to sauté the spinach gently without overpowering it.
Puff pastry sheet: The flaky, buttery base that crisps up perfectly. Make sure it’s thawed but still cool.

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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

I love mixing things up now and then with these bites. You can easily personalize them by swapping cheeses, adding herbs, or making them vegan with some simple swaps—so don’t be afraid to get creative in your kitchen.

Variation: I once added a touch of crushed red pepper flakes and some finely chopped sun-dried tomatoes—gave the bites a lovely spicy tang that everyone raved about.
Cheese swap: Feel free to try goat cheese or feta instead of mozzarella for a completely different flavor profile.
Herbs: Fresh basil or dill stirred into the filling can brighten up the bite.
Gluten-Free: If you’re gluten-sensitive, try a gluten-free puff pastry brand—you’ll still get that flaky texture without the gluten.

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

Step 1: Prep your pan and ingredients

Start by preheating your oven to 400°F (200°C) and greasing your mini muffin pan well—this helps the puff pastry pop easily out once baked. While your oven warms, mince the garlic and dice the marinated artichokes into perfect bite-size pieces. The way I dice them ensures every bite has a little artichoke goodness!

Step 2: Sauté and wilt the spinach

Heat a teaspoon of olive oil in a pan over medium heat. Toss in your roughly chopped spinach and cook for just about two minutes until wilted but still vibrant. This quick sauté softens the spinach and removes excess moisture—trust me, this step makes all the difference so the puff pastry stays crisp.

Step 3: Mix the filling

In a large bowl, combine the softened cream cheese, shredded mozzarella, shredded parmesan, diced artichokes, wilted spinach, and minced garlic. Mix everything thoroughly and give it a taste. Add salt and pepper gradually, because the cheeses already bring saltiness, so you want to balance it perfectly.

Step 4: Cut and prepare the puff pastry cups

Roll out your thawed puff pastry on parchment paper or a clean surface. Using a pizza cutter, slice it into four long strips, then cut each strip into roughly 2.5x2.5 inch squares. You should get about 20 squares. Gently press each square into a muffin cup, making a little “bowl” for your filling. Be gentle so the pastry doesn’t tear — that flakiness is what you want!

Step 5: Fill and bake

Spoon heaping teaspoons of your spinach artichoke mixture into each puff pastry cup, filling almost to the top. Pop the muffin tray into your preheated oven and bake for about 12-15 minutes, or until golden and puffed. I like to watch carefully around 12 minutes—when the edges turn that perfect golden brown, you know they’re ready.

Step 6: Cool and enjoy

Let the bites cool in the pan for at least five minutes so the filling sets slightly. Then carefully remove them—you'll find they hold together beautifully and are best enjoyed warm. That warm, cheesy, spinach-artichoke explosion is just magical!

Top Tip

Because I’ve made these bites plenty of times, I’ve learned a few little tricks that really up your outcome and keep stress at bay.

Keep the pastry cool: If it gets too warm or sticky, pop it back in the fridge for 10 minutes before cutting and shaping.
Don’t overfill: Filling the pastry too high can cause bubbling over and soggy edges, so a heaping teaspoon per cup is just right.
Sauté spinach just right: Overcooking squeezes out moisture and flavor, so quick two minutes for a nice wilt is ideal.
Use a mini muffin pan: It shapes the puff pastry perfectly and makes these tidy little bites.

How to Serve Spinach Artichoke Puff Pastry Bites Recipe

spinach artichoke bites - Serving Suggestion

Garnishes

I like to sprinkle freshly chopped parsley or a little cracked black pepper on top right before serving. It brightens things up and adds a pop of color that makes these bites even more inviting. A light drizzle of lemon juice also rounds out the flavors nicely.

Side Dishes

These bites work beautifully alongside a fresh green salad or a crisp, citrusy slaw to balance the richness. For a party, pair them with some easy hummus and pita chips to build a delightful appetizer spread.

Creative Ways to Present

For special occasions, I sometimes arrange these bites on a tiered serving tray mixed with other finger foods. Adding colorful edible flowers or microgreens on the side always wows guests. You could also thread a toothpick through each bite for effortless grab-and-go elegance.

Make Ahead and Storage

Storing Leftovers

Leftovers keep nicely in an airtight container in the fridge for up to 3 days. I recommend reheating them in the oven or toaster oven to keep the puff pastry crispy, rather than the microwave which can make them soggy.

Freezing

You can freeze these bites unbaked! Simply prepare the bites in the muffin tin, cover tightly, and freeze for up to 1 month. When ready to bake, pop them straight into the oven from frozen—just add a few extra minutes to the baking time.

Reheating

To reheat, place leftover bites on a baking sheet and warm in a 350°F oven for 8-10 minutes until heated through and crispy again. This method preserves that fresh-baked texture you want to enjoy.

Frequently Asked Questions:

Can I make these bites vegan?

Absolutely! Swap the cream cheese and mozzarella for your favorite plant-based cheeses or creamy cashew cheesecakes. Just be sure your puff pastry is vegan-friendly too, as some brands include butter.

How do I prevent the puff pastry from getting soggy?

The key is cooking the spinach just until wilted to avoid excess moisture, draining and dicing the artichokes well, and not overfilling the pastry cups. Also, reheating in the oven helps restore crispness.

Can I prepare these bites ahead of time?

Yes! You can assemble the bites in the muffin tin and refrigerate them for a few hours before baking. For longer storage, freeze the unbaked bites and bake from frozen when needed.

What other fillings work well in this puff pastry recipe?

Spinach and artichoke is a classic duo, but you can experiment with fillings like mushroom and goat cheese, sun-dried tomatoes with basil and mozzarella, or even a spicy jalapeño and cheddar mix for a twist.

Final Thoughts

I can’t recommend this Spinach Artichoke Puff Pastry Bites Recipe enough—it’s become a comforting favorite for good reason. It’s simple to pull together, always gets compliments, and fills your kitchen with the most inviting aroma. The next time you need a fuss-free yet fancy appetizer, give this recipe a try and watch how quickly these disappear around the party table or your own snack plate.