These Spinach Artichoke Puff Pastry Bites are made with only 9 ingredients for a truly delicious and easy appetizer! They are truly the perfect bites of puff pastry filled with the creamiest dairy-free spinach artichoke filling.
In case you didn't know, I am a BIG fan of spinach and artichoke together. Take my Spinach Artichoke Pasta or Spinach Artichoke Gnocchi Soup as delicious proof that I have fully committed to this flavor combo. Luckily, today I'm sharing the perfect vegan spinach artichoke puffs to add to the list!
Ingredients:
Ingredient notes:
- Cream cheese: I chose to make this recipe dairy-free, so I used Violife cream cheese.
- You can definitely use regular cream cheese as a 1:1 substitute here!
- Nutritional yeast: To keep this recipe dairy-free and also add a cheesy flavor, I used nutritional yeast.
- There isn't a great substitute to get the exact flavor of nutritional yeast; however, you can substitute it for Parmesan cheese in this recipe if you're okay with dairy.
- Puff Pastry: My go-to is Pepperidge Farm as it's naturally vegan!
- Canned artichokes: Make sure to use ones that are NOT marinated for this recipe.
How to make spinach artichoke puff pastry
Defrost the puff pastry
Before starting, remove the puff pastry from the freezer and let it defrost at room temperature for about 20 minutes.
If you need it to be ready sooner, you can always follow the package instructions for a faster way to defrost in the microwave!
Make the spinach, artichoke, & cream cheese filling
Rinse, strain, and dice up your canned artichokes. Then, rinse the frozen cooked spinach until no ice remains and squeeze it to remove any excess water.
Add the chopped artichokes, spinach, softened cream cheese, nutritional yeast, dijon mustard, minced garlic, salt, and pepper to a bowl. Mix until no chunks of cream cheese remain and you have a smooth filling.
Cut the puff pastry & add filling
Now that the puff pastry has defrosted, cut it into 12 evenly sized pieces. Then press each puff pastry square into a greased muffin tin and fill with a scoop of the spinach artichoke filling.
Bake the vegan spinach artichoke puffs
Add the muffin tray of puffs to the oven and bake for 25-30 minutes until the outsides are browned and the filling is cooked.
Then, let the spinach artichoke puffs cool for about 5 minutes in the tray before removing and enjoying!
FAQ & Tips:
Can I make this spinach artichoke pastry gluten-free?
If you can find gluten-free puff pastry, then yes! All the ingredients in the filling are gluten-free already.
If you're feeling really ambitious, you can even try making homemade gluten-free puff pastry to use in this recipe..
How do I store leftover spinach artichoke bites?
You can prepare the filling the day before and store it in a closed container in the fridge for up to 24 hours before baking.
Once you bake these puff pastries, they truly are best enjoyed right away, as that is when they are most crisp. However, they can also be stored in a sealed container in the fridge for 2 days.
It's best to reheat them in the oven until they are warmed throughout to retain the crispiness. They can also be reheated in the microwave, but they will not be as crispy.
I can't wait for you to try these easy 9-ingredient Spinach Artichoke Puff Pastry Bites! They are so delicious and make the perfect dairy-free appetizer. Enjoy!
-TSG
More dairy-free appetizers you will love:
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Spinach Artichoke Puff Pastry Bites
Ingredients
- 1 sheet frozen puff pastry
- 1 14 ounce can cooked artichoke hearts strained and rinsed
- ½ cup frozen spinach rinsed and strained before measuring
- ½ cup cream cheese
- 2 Tablespoons nutritional yeast
- 3 cloves minced garlic
- 1 teaspoon Dijon mustard
- ¼- ½ teaspoon salt start with ¼ and add more if needed as some canned artichokes contain a lot of salt
- ¼ teaspoon ground pepper
Instructions
- Before starting, defrost the frozen puff pastry according to the package instructions. For the Pepperidge Farm brand that I used, this takes about 20-30 minutes at room temperature.
- About ten minutes before the puff pastry is done defrosting, preheat the oven to 400F and lightly grease a muffin tin. Set aside for later.
Make the filling:
- While the puff pastry is defrosting, make the filling.
- Start by rinsing and straining the canned artichokes. Then, finely chop them and add to a large mixing bowl.
- Next, rinse the frozen spinach under warm water until completely thawed and squeeze to remove any excess water. Add the spinach to the mixing bowl with the artichoke.
- In the same mixing bowl, add the softened cream cheese, nutritonal yeast, minced garlic, dijon mustard, salt, and pepper. Mix together until you have a smooth filling with no chunks of cream cheese remaining.
Cut the puff pastry & add filling
- Lightly flour a rolling pin and roll out the thawed puff pastry on a sheet of parchment paper. Then, cut it into 12 evenly sized squares.
- Press each puff pastry square into the muffin tin. Then, fill each puff pastry square with a scoop of filling (about 1 ½ Tablespoons in each square).
- Add the muffin tin to the oven and bake at 400F for 25 -28 minutes until the pastry is puffed and brown and the filling looks cooked.
- Remove from the oven and let cool for about 5 minutes. Then, serve and enjoy warm!
Notes
- Please see the blog post for substitution ideas and recipe tips.
- You can prepare the filling the day before and store it in a closed container in the fridge for up to 24 hours before baking.
- Once you bake these puff pastries, they truly are best enjoyed right away, as that is when they are most crisp. However, they can also be stored in a sealed container in the fridge for 2 days.
- It is best to reheat in the oven or a toaster oven to retain their crispy texture.
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