Savory Herb-Crusted Spinach Artichoke Puffs

These Savory Herb-Crusted Spinach Artichoke Puffs are the perfect appetizer to impress your guests. Flaky on the outside and creamy on the inside, they combine the classic flavors of spinach and artichoke with a crunchy herb-infused crust.

Using frozen puff pastry makes these treats not only delicious but incredibly easy to whip up. The fragrant herbs elevate the filling, while the golden-brown exterior adds a delightful texture. These puffs are perfect for parties, potlucks, or simply as an indulgent snack for yourself!

Savory Herb-Crusted Spinach Artichoke Puffs

Serves: 12 Prep Time: 20 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 150 calories 9g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 sheet of frozen puff pastry, thawed
• 1 cup fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 4 oz cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup sour cream
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)
• 1 tbsp fresh herbs (like parsley or chives), chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, Parmesan, sour cream, minced garlic, oregano, thyme, salt, and pepper. Mix until well combined.
3. Roll out the thawed puff pastry on a lightly floured surface and cut it into squares, about 3x3 inches.
4. Place a tablespoon of the spinach-artichoke mixture in the center of each pastry square.
5. Fold the corners of the pastry over the filling and pinch to seal tightly, creating a pouch.
6. Brush the tops of the puffs with the beaten egg for a golden finish.
7. Arrange the puffs on the prepared baking sheet and bake for 20-25 minutes or until golden brown and flaky.
8. Remove from the oven and let cool slightly before serving. Garnish with fresh herbs.

Notes

Tip: For an extra crunch, sprinkle sesame seeds on top of the egg wash before baking.

To prevent the puffs from becoming soggy, make sure to squeeze out excess moisture from the spinach after thawing. You can also experiment with different cheeses; feta or mozzarella can be great substitutes for the cream cheese.

These puffs can be made ahead of time. Simply assemble them, freeze on a baking sheet, and then transfer to a freezer bag. When ready to bake, no need to thaw; just increase the baking time by a few minutes.