Spinach Artichoke Puff Pastry Bites

2 tbsp. olive oil for greasing

2 cups chopped fresh baby spinach

1/2 cup canned artichokes, drained and chopped

2 eggs

4 oz. softened cream cheese

2 tbsp. mayonnaise

1/2 cup mozzarella cheese

1/4 cup parmesan cheese

1/4 tsp. salt

1/8 tsp cracked black pepper

1 sheet puff pastry, thawed

1. Preheat oven to 375ºF and position oven rack to center. Grease 12 standard muffin tins with olive oil. In a medium mixing bowl combine spinach, artichokes, eggs, cream cheese, mayonnaise, garlic, mozzarella cheese, parmesan cheese, salt and pepper. Stir well to incorporate eggs and cream cheese completely.
2. Unroll pastry sheet and slice into 3 equal strips. Slice each strip into 4 squares to create 12 squares. Gently stretch into larger squares and press into muffin tins. Brush pastry once more with olive oil.
3. Spoon spinach artichoke mixture into pastry dough. Bake for 18-20 minutes, or until filling is set and puff pastry is golden brown around edges. If edges start to get too dark, tent loosely with aluminum foil.
4. Cool puff pastry bites for 5 minutes at room temperature before gently lifting from muffin tin. Serve warm.