Spinach dip puffs are bite-size squares of flaky puff pastry filled with creamy spinach, artichoke, and cheese. They bake up crisp outside and savory inside, making them easy to serve warm as a party appetizer or snack.
Ingredients
- 1 sheet frozen puff pastry, about 10 oz (280 g), thawed according to package directions
- 1 cup frozen chopped spinach (150 g), thawed
- 1/2 cup canned artichoke hearts, drained and finely chopped (85 g)
- 4 oz cream cheese, softened (113 g)
- 1/3 cup finely shredded mozzarella (38 g)
- 1/4 cup finely grated Parmesan (25 g)
- 2 tablespoons sour cream (30 ml)
- 1 small garlic clove, finely grated or minced (about 3 g)
- 1/4 teaspoon fine salt (1.5 g)
- 1/8 teaspoon black pepper (about 0.3 g)
- 1 large egg (about 50 g), beaten with 1 teaspoon water (5 ml), for egg wash
- 1 tablespoon all-purpose flour (8 g), for dusting the work surface
Instructions
- Thaw the puff pastry until pliable but still cool, following the package directions. Heat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. If the pastry gets warm or sticky while you work, return it to the refrigerator for 10 minutes.
- Put the thawed spinach in a clean kitchen towel and wring it firmly over the sink until very little liquid comes out. This step matters: wet spinach can make the pastry soggy and the filling loose. Drain the artichokes well, then chop them into small pieces.
- In a medium bowl, mix the cream cheese, mozzarella, Parmesan, sour cream, garlic, salt, and pepper until evenly combined. Fold in the spinach and chopped artichokes. Taste a small dab and adjust the seasoning if needed; the cheeses already contribute salt.
- Lightly flour the work surface and unfold the pastry. Roll it gently into a rectangle about 10 by 12 inches (25 by 30 cm), keeping the thickness even. Cut it into 16 squares, each roughly 2 1/2 inches (6 cm) wide. If the pastry is already close to this size, simply trim the edges and divide it evenly.
- Spoon about 1 tablespoon of filling into the center of each square. Bring two opposite corners together over the filling and press firmly to seal, or fold each square into a triangle and crimp the edges with a fork. Leave a little pastry border around the filling, and avoid overfilling so the seams can stay closed.
- Arrange the puffs on the baking sheet with space between them. Brush the exposed pastry lightly with the beaten egg wash, taking care not to let it pool along the sealed edges. Bake for 18 to 22 minutes, until the pastry is puffed and deeply golden and the filling is hot. Rotate the tray once if your oven browns unevenly.
- Let the puffs rest on the tray for 5 minutes before serving; the filling will be very hot just out of the oven. If desired, check one in the center with an instant-read thermometer. Because this filling contains egg wash and cooked cheese rather than raw meat, a specific meat temperature does not apply; bake until piping hot throughout.
Tips
- Remove as much water as possible. Thawed spinach holds more liquid than it looks like it does. Wring it out thoroughly, and drain the artichokes before chopping. Excess moisture can prevent the pastry from crisping.
- Keep the pastry cool. Warm puff pastry can become difficult to handle and may not rise as well. Work promptly, and chill the cut squares for 10 to 15 minutes if the kitchen is warm or the pastry softens.
- Seal without stretching. Press the edges together firmly, but do not pull the dough tightly around the filling. A little egg wash can help a seam stick, but keep it off the cut edges where it might glue the pastry layers together.
- Use a sharp knife or pizza cutter. Clean cuts help the pastry layers puff. Avoid pressing down hard with a dull cutter, which can seal the layers at the edges.
Serving Suggestions
Serve the puffs warm or at room temperature on a platter, with lemon wedges or a simple marinara dip on the side. They pair well with a crisp green salad, vegetable crudités, or other small appetizers. For a party, bake them close to serving time so their pastry stays crisp; set out a small plate for discarded toothpicks or napkins if serving as finger food.
Variations
For a richer, classic spinach-artichoke flavor, increase the cream cheese to 5 oz (142 g) and omit the sour cream. For a milder filling, leave out the garlic or use a pinch of garlic powder. You can replace the artichokes with 1/3 cup (50 g) chopped roasted red pepper, patted dry; the puffs will be sweeter and less tangy.
To make a more pronounced cheese filling, swap the mozzarella for shredded Monterey Jack or fontina in the same amount. For a little heat, add 1/8 teaspoon red pepper flakes. Avoid adding extra watery vegetables unless you cook or drain them first. If you need a vegetarian filling, check that the Parmesan is made with vegetarian-friendly rennet.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered container within 2 hours of baking. They keep for 3 to 4 days in the refrigerator. Reheat in a 350°F (175°C) oven for 8 to 12 minutes, until hot throughout and crisp again; an air fryer at 325°F (165°C) usually takes about 4 to 6 minutes. A microwave will warm them quickly but soften the pastry. Reheat leftovers to 165°F (74°C), the USDA FSIS safe temperature, if checking with a food thermometer.
For longer storage, freeze the baked, cooled puffs in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months for best quality. Reheat from frozen at 350°F (175°C) for about 15 to 20 minutes, checking that the centers are hot. You can also assemble the unbaked puffs and freeze them on a tray; bake from frozen, adding several minutes and checking for golden, fully puffed pastry.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes. Cook about 8 oz (225 g) fresh spinach in a skillet until wilted, then cool it and squeeze out as much liquid as possible. Chop it finely before mixing it into the filling. The final amount should be close to 1 cup (150 g) of well-drained spinach.
Can I make spinach dip puffs ahead of time?
Yes. Prepare and fill the pastry squares, arrange them on a lined tray, cover, and refrigerate for up to 1 day before baking. Brush with egg wash just before they go into the oven. For the crispest result, bake them shortly before serving.
Why did my puffs open or leak?
Common causes are too much filling, spinach or artichokes that were not drained well, and seams that were not pressed shut. Use about 1 tablespoon of filling per square, leave a clean border, and pinch the pastry closed firmly without stretching it.
Can I bake them without egg wash?
Yes. The egg wash gives the pastry a shiny, deeply browned finish, but the puffs will still bake without it. Brush the tops lightly with milk or cream instead, or leave them plain; avoid coating the cut edges heavily.
Can I make these with homemade spinach dip?
Use a thick, chilled dip rather than a loose, warm one, and drain off any liquid before filling the pastry. Start with about 1 tablespoon per square. If the dip is very soft, mix in a little extra shredded cheese to help it hold together.
Related
- Oven Baked Teriyaki Chicken Thighs with Sticky Glaze
- Wonton Soup: A Clear, Savory Bowl from Scratch
- Chicken Wonton Soup With Frozen Wontons
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).