Go Back
Mini spinach artichoke puff melts are a delightful fusion of flavors and textures that make for an irresistible appetizer. Their creamy filling, nestled within flaky pastry, has garnered widespread popularity at gatherings, parties, and even casual family dinners. These bite-sized treats not only tantalize the taste buds but also serve as a versatile option that can cater to various occasions, from festive celebrations to cozy get-togethers. The beauty of mini spinach artichoke puff melts lies in their ease of preparation, allowing home cooks to create gourmet-quality appetizers without the stress often associated with entertaining.

Mini Spinach Artichoke Puff Melts

Mini spinach artichoke puff melts are the ultimate appetizer that combines flavor and convenience. These bite-sized delights feature a creamy filling of spinach, artichokes, cream cheese, and fresh cheese, all encased in golden, flaky puff pastry. Perfect for parties or family gatherings, they are easy to make from scratch and packed with nutrients. Serve them with dips for extra flavor and enjoy a gourmet experience that’s sure to impress your guests.
Print Recipe Pin Recipe

Ingredients
  

1 sheet frozen puff pastry, thawed

1 cup fresh spinach, finely chopped

1 can (14 oz) artichoke hearts, thoroughly drained and roughly chopped

1 cup cream cheese, softened to room temperature

½ cup sour cream

½ cup freshly grated Parmesan cheese

1 cup shredded mozzarella cheese

2 cloves garlic, minced

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

1 egg, beaten (for egg wash)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat & Prepare Puff Pastry:

    Preheat your oven to 400°F (200°C). On a lightly floured surface, gently roll out the thawed puff pastry sheet. Cut the pastry into 2-inch squares, ensuring they are evenly sized for uniform baking.

      Create the Filling:

        In a large mixing bowl, combine the finely chopped spinach, chopped artichoke hearts, softened cream cheese, sour cream, grated Parmesan, shredded mozzarella, minced garlic, onion powder, salt, and black pepper. Use a spatula or fork to mix everything until the filling is smooth and well blended.

          Assemble the Puff Melts:

            Take a heaping teaspoon of the spinach-artichoke filling and place it in the center of each puff pastry square. Fold two opposite corners of the pastry over the filling to form a triangle or pocket, pinching the edges securely to seal in the filling.

              Apply Egg Wash:

                Carefully transfer the assembled puff melts to a baking sheet lined with parchment paper. Using a pastry brush, gently coat the tops of the melts with the beaten egg to achieve a beautiful golden sheen when baked.

                  Bake to Perfection:

                    Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up to crispy perfection.

                      Garnish & Serve:

                        Once baked, remove the puff melts from the oven and allow them to cool for a few minutes. Before serving, sprinkle fresh chopped parsley over the tops for a pop of color. Enjoy your delightful mini melts while they are warm!

                          Prep Time, Total Time, Servings: 20 minutes | 35 minutes | 24 melts