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A Cozy Afternoon with Spinach Artichoke Puff Pastries

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Some days, you just want to treat yourself to something special, something that feels like a warm hug in the form of food. I remember one particular rainy afternoon, sitting by the window, craving something comforting yet easy to make.

That’s when I decided to whip up these Spinach Artichoke Puff Pastries—a recipe that not only satisfies my taste buds but also brings back fond memories of cozy, carefree afternoons. These puff pastries are a delightful combination of creamy, cheesy goodness with a flaky, buttery crust. The spinach and artichoke filling is rich and flavorful, and the crispy phyllo dough appetizer is perfect for serving at parties or for a cozy night in. They’re a hit with everyone who tries them, and I love sharing this recipe with my friends and family.

These little bites are perfect for a quick snack or as an elegant appetizer when you have friends over.

The combination of creamy spinach and artichoke with a crispy, flaky puff pastry is pure comfort food, but it’s also light and refreshing, thanks to the Cocojune Lemon Dill Labneh. Trust me, once you make these, you’ll keep coming back to this recipe whenever you want to add a touch of warmth and joy to your day.

Spinach Artichoke Dip Bites

Ingredients:

  • 2 cups frozen spinach
  • 1 cup artichoke, chopped
  • ⅔ cup Cocojune Lemon Dill Labneh
  • ¾ cup shredded mozzarella (or Dairy-free mozzarella)
  • Salt and pepper, to taste
  • Puff pastry dough

Instructions:

  1. Preheat the oven to 350°F (175°C). This is your first step toward creating little pockets of happiness.
  2. Chop the spinach and artichoke and add them to a mixing bowl. This is where the magic begins.
  3. Add in the Cocojune Lemon Dill Labneh and mozzarella. Mix everything until well combined. The mixture should smell divine, with the zesty lemon and dill waking up your senses.
  4. Season with salt and pepper to taste. Don’t skip this step—seasoning brings out the best in the spinach and artichoke.
  5. Prepare your mini muffin tin by spraying it with a bit of oil. This will make sure your pastries pop out easily once baked.
  6. Cut your puff pastry dough into 2-inch squares. Place each square into the muffin tin, pressing down gently to create a little indent.
  7. Spoon the spinach artichoke mixture into each puff pastry cup. Fill them up just right—don’t be shy!
  8. Bake in the oven for about 20 minutes, or until the puff pastry is golden brown and crispy.
  9. Remove from the oven and let them cool slightly before popping them out of the tin.

Enjoy!

I usually can’t resist trying one (or three) right away—there’s something so satisfying about that first warm, cheesy bite. These pastries are perfect for sharing, but if you’re anything like me, you might just want to keep them all to yourself!

Quick Details:

ServingsTimeCuisineType of Meal
12-15 pieces30 minutesAmerican FusionSnack/Appetizer

Notes:

  • You can use fresh spinach instead of frozen if you prefer. Just be sure to sauté it first to remove excess moisture.
  • For a dairy-free version, opt for dairy-free mozzarella and a plant-based labneh.

These Spinach Artichoke Puff Pastries are a delightful mix of creamy, cheesy filling inside a golden, flaky crust. They’re easy to make, quick to bake, and perfect for a cozy afternoon or entertaining guests.

Each bite is a little piece of comfort—exactly what you need when you want to treat yourself or others to something special.

Spinach Artichoke Dip Bites

Spinach Artichoke Dip Bites

These Spinach Artichoke Puff Pastries are a delightful mix of creamy, cheesy filling inside a golden, flaky crust. They’re easy to make, quick to bake, and perfect for a cozy afternoon or entertaining guests. Each bite is a little piece of comfort—exactly what you need when you want to treat yourself or others to something special.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 12 Pieces

Ingredients
  

  • 2 cups frozen spinach
  • 1 cup artichoke chopped
  • cup Cocojune Lemon Dill Labneh
  • ¾ cup shredded mozzarella or Dairy-free mozzarella
  • Salt and pepper to taste
  • Puff pastry dough

Instructions
 

  • Preheat oven to @350f
  • Chop the spinach and artichoke and add to bowl
  • Add in the rest of the ingredients and mix
  • Spray a mini muffin tin with spray oil
  • Cut your puff pastry dough to 2 inch squares. Place the dough in each tin and create a little indent
  • Place the spinach artichoke batter in
  • Bake at 350 F for about 20 minutes (until dough is baked and golden brown)
  • Pop out of molds and enjoy!

Notes

  • You can use fresh spinach instead of frozen if you prefer. Just be sure to sauté it first to remove excess moisture.
  • For a dairy-free version, opt for dairy-free mozzarella and a plant-based labneh.
Keyword Spinach Artichoke Dip Bites

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