• 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!