Spinach Artichoke Bites Recipe
Not all appetizers are created equal, and some are simply much more delicious than others. Take, for example, spinach artichoke bites — they have a buttery, subtly crispy outer shell with a cheesy, savory filling. If spinach artichoke bites aren't a prime example of the perfect appetizer, then we don't know what is.
Recipe developer Autumn LeAnn has crafted this spinach artichoke bites recipe, and it's sure to make a splash at your next party. "These little bites of cheesy, gooey goodness are savory and delicious," LeAnn raves. "The mild flavors of the spinach and marinated artichokes paired with the Neufchâtel creates a light pastry that can be enjoyed as a snack, appetizer, or side dish." Not only do these bites taste amazing, but they come together quite easily, which is an aspect of this dish that LeAnn is quite fond of. "My favorite thing about this dish is how simple it is to make, but nobody would know unless they've made it themselves," she explains. Well, now it's your turn to step up and give these spinach artichoke bites a whirl — something tells us that you're going to love them.
Gather the ingredients to make spinach artichoke bites
Before you can enjoy these spinach artichoke bites, you have to make them. And, before you can make them, you have to make sure that you have the right ingredients. For this recipe, you'll need two sheets of frozen puff pastry, shredded Parmesan cheese, an egg, milk, a can of leaf spinach, a block of Neufchatel cheese (or a block of cream cheese), marinated artichokes, and sour cream. "I've made this recipe with both Neufchâtel cheese and cream cheese," LeAnn explains. "It turns out just as tasty with either option, though Neufchâtel is about ⅓ less fat than regular cream cheese. It's totally up to you which you'd like to use."
Start by prepping the puff pastry
Now that your ingredients are sorted, you can begin this recipe by preheating the oven to 400 F. Spray a cupcake pan with nonstick spray, then turn your focus to the sheets of puff pastry. Be sure to let them thaw before handling, then cut each sheet into nine even squares (you'll have some leftovers from the second sheet). Press each of the pastry squares into the greased cups in the cupcake pan, until all 12 cups are full. Whisk together the egg and milk, then brush this mixture onto the outer edges of each pastry square. Now, place the cupcake tin with the pastry squares into the freezer.
Make the spinach, cheese, and artichoke filling
It's time to focus on the filling! First, grab the marinated artichokes and chop them into small pieces. "If you can't find a jar of marinated artichokes at the grocery store, you can substitute regular canned artichokes and ½ tablespoon of Italian seasoning," LeAnn notes. Though, whatever you do, be sure that you're using canned or jarred artichokes, not fresh, as LeAnn says that "the texture is much different."
Now, in a large mixing bowl, stir together the Neufchatel cheese (or cream cheese), drained spinach, and sour cream. Then, add in the chopped artichokes as well as salt and pepper, to taste. Grab the cupcake tin from the freezer and scoop the cheese filling evenly into each cup, until all 12 are full.
Bake the spinach artichoke bites and serve
Before you pop the spinach artichoke bites into the oven, sprinkle each one with some of the shredded Parmesan cheese. Then, bake the bites for 15 to 20 minutes. You'll know that they're done baking when both the puff pastry and the Parmesan cheese turn a golden brown color. Let the spinach artichoke bites cool for five minutes, then you're ready to dive in. LeAnn notes that these are best enjoyed warm, though you can store leftovers in the fridge and reheat them in the oven. Whether you enjoy these bites as a snack, appetizer, or side dish, we know that you'll rave over the cheesy, savory flavor!
- 2 sheets premade frozen puff pastry
- ½ cup shredded Parmesan cheese
- 1 egg
- 2 tablespoons milk
- 1 13.5-ounce can leaf spinach, drained
- 8 ounces Neufchâtel cheese (or cream cheese)
- ½ cup marinated artichokes, drained
- 2 tablespoons sour cream
- Preheat the oven to 400 F and measure out your ingredients.
- Spray the cupcake pan with nonstick spray.
- Let your puff pastry thaw enough to where you can bend it without breaking, then cut each sheet into 9 even squares.
- Press each square into one cup of the cupcake pan. You will have extra pieces of puff pastry — this recipe will make 12 servings.
- Whisk together the egg and milk to make an egg wash, and use it to brush the outer edges of each square of puff pastry. Set the cupcake pan in the freezer while you make the filling.
- Chop up the marinated artichoke into small pieces and set aside.
- In a large mixing bowl, stir together the Neufchâtel cheese, drained spinach, and sour cream.
- Once combined, add in the chopped artichokes and salt and pepper, to taste.
- Bring the prepared puff pastry out of the freezer and scoop the spinach mixture into the pastry cups, dividing it equally between all 12.
- Sprinkle each pastry cup with parmesan cheese, then bake for 15-20 minutes until the edges of the pastry and the parmesan cheese turn a nice golden brown color.
- Let cool for 5 minutes before removing from the pan. These snacks are best enjoyed warm.