Spinach Artichoke Puff Pastry

This Spinach Artichoke Puff Pastry recipe is for those of you who love spinach, and especially spinach artichoke dip.

These Spinach Artichoke Puff Pastry cups are filled with a combination of four kinds of cheese, plus spinach and artichoke hearts.  The outside of these spinach puffs is flaky and crispy, and the inside creamy and cheesy.

These would make a nice side dish for a prime rib or pot roast dinner.

What you’ll need:

• Butter, plenty of it.  More specifically, 6 tablespoons, plus extra to generously coat two large muffin tins.
• 1/2 cup diced onion.
• 1 (1 pound) bag frozen, chopped baby spinach.  You’ll want to defrost and drain the spinach of water.
• 1 (14 ounce) container Artichoke hearts, drained.  I got the ones packed in water, not marinated.
• 1 (8 ounce) bar of cream cheese.
• 3/4 cup gruyere cheese, grated or shredded.
• 3/4 cup mozzarella cheese, grated or shredded.
• 1/2 cup parmesan cheese, grated or shredded.
• 2 tablespoons sour cream.
• 3 tablespoons mayonaise.
• 1 teaspoon onion powder.
• 1 teaspoon salt.
• 3 eggs.
• 2 (9 x 14 inch) puff pastry sheets, defrosted.

Steps to make the Spinach Artichoke Puff Pastry:

• Melt 2 tablespoons of the butter in a large pan.  On low-medium heat, cook the onions until they soften and just start to caramelize.  This will take about 6 to 8 minutes.
• Add the chopped spinach and cook until most of water is evaporated.  The spinach will cook down. Add the salt and onion powder.  This took about 7 to 8 minutes.
• Stir in the artichoke hearts.  Cook for 3 additional minutes.
• Add the cream cheese.  Cook until the cream cheese melts and you are able to stir it into the spinach.  This will take about 2 minutes.
• Stir in the other cheeses (gruyere, mozzarella, and parmesan).  Cook for about 1 additional minute.
• Remove the pan from the heat.  Stir in the mayonnaise and sour cream.
• After the mixture comes to room temperature, stir in 2 lightly beaten eggs.  At this point you can refrigerate the mixture until ready to use.  You can make this part a day ahead.
• Preheat the oven to 400 degrees Fahrenheit.
• Unfold the puff pastry sheets on a wooden board.  Divide each sheet into 5 x 5 inch squares.
• Generously grease each muffin tin with butter.  Fit a puff pastry square into each tin.
• Divide the spinach mixture evenly among the tins.  Fold the pastry inward.
• Brush the top of each pastry with the remaining (beaten) egg.
• Melt 2 tablespoons of butter and drizzle over each muffin.
• Bake in a preheated oven for about 22 minutes, or until the tops are golden.

If you love all things “spinach-artichoke,” you’ll love my Spinach Artichoke Stuffed Chicken.

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