Spinach and Artichoke Puffs

What else do you do when you’re snowed in than eat delicious food?! The boyfriend and I were trying to come up with foods to stock up on for the impending snow. He said he wanted Spinach and Artichoke Pasta. I heard something completely different, because, well, I’m usually only half listening to him! You feel me?! 

Anyways,  a light bulb went off and I was like, let’s put it in a puff pastry! BAM! These beauties were created and are now a repeat recipe! 

Spinach and Artichoke Puffs 


-3/4 of a bag of baby spinach 

-2 small jars marinated artichokes, drained 

-1/2 red onion diced 

-1/2 c parmesan Romano cheese 

-1-8oz block of cream cheese 

-1/4 c sour cream 

-2 tbsp minced garlic 

-1 tbsp olive oil 

-1 sheet puff pastry 

-salt and pepper to taste 

-Preheat oven to 420 degrees. 

-Sauté onions in olive oil in pan for a few minutes then add artichokes. As the onions are sautéing and the artichokes are heating up, kind of cut up the artichokes with your spatula into smaller pieces. 

-Right before they’re done becoming soft, add the spinach, garlic and salt and pepper. 

-Once the spinach is wilted, add the cream cheese, sour cream and HALF of the Parmesan Romano cheese. 

-Cut the puff pastry in 12 equal sections using a pizza cutter. Put those in a greased cupcake pan. 

-Spoon the spinach artichoke cheese mixture into the puff pastry. 

-Top with remaining Parmesan Romano cheese.

-Bake for about 30 minutes until pastry is cooked all the way through. No soggy bottoms! 


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