Ingredients
Scale
- 1 sheet frozen puff pastry
- 1 (14-ounce) can cooked artichoke hearts, drained and rinsed
- ½ cup frozen spinach, rinsed and strained
- ½ cup cream cheese, softened
- 2 tablespoons nutritional yeast
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ¼ to ½ teaspoon salt (start with ¼ teaspoon)
- ¼ teaspoon ground black pepper
Instructions
- Rinse and chop the artichokes; place in a bowl.
- Thaw and drain the spinach; add to the artichokes.
- Mix spinach, cream cheese, nutritional yeast, garlic, mustard, salt, and pepper in the bowl until smooth.
- Defrost the puff pastry; preheat the oven to 400°F.
- Roll out the pastry, cut it into squares, and place in a greased muffin tin.
- Fill each square with the spinach-artichoke mixture.
- Bake for 25-28 minutes until golden and puffed.
- Cool for 5 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use softened cream cheese to mix easily.
Brush tops with olive oil for extra crunch.
Monitor baking time for perfect puffiness.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 1
- Sodium: 220
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 4
- Cholesterol: 10