Spinach and Artichoke Puffs (Vegetarian Version Featured on The Chew)

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!

I was so lucky to have the Chefs on The Chew make this recipe! Their recipe can be found here 👇🏼

ABC’s The Chew Here is my first official version 👇🏼


  • 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


    1. Preheat oven to 420 degrees.
    2. 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.
    3. Right before they’re done becoming soft, add the spinach, garlic and salt and pepper.
    4. Once the spinach is wilted, add the cream cheese, sour cream and HALF of the Parmesan Romano cheese.
    5. Cut the puff pastry in 12 equal sections using a pizza cutter. Put those in a greased cupcake pan.
    6. Spoon the spinach artichoke cheese mixture into the puff pastry.
    7. Top with remaining Parmesan Romano cheese.
    8. Bake for about 30 minutes until pastry is cooked all the way through. No soggy bottoms!
    9. Eat and Enjoy!



6 Comments Add yours

  1. Joys says:

    Do you have a vegan version??


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