Prep Time: 20 Mins
Cook Time: 20 Mins
2 tbsp. olive oil for greasing
2 cups chopped fresh baby spinach
1/2 cup canned artichokes, drained and chopped
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
- 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.
- 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.
- 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.
- Cool puff pastry bites for 5 minutes at room temperature before gently lifting from muffin tin. Serve warm.