Cheesy Spinach and Artichoke Puffs
Servings: 18 puffs
Ingredients
- 2 sheets puff pastry thawed
- 16 ounces cream cheese softened
- 12 ounces frozen spinach thawed and squeezed of all liquid
- 15 ounces canned artichoke hearts drained, squeezed of all liquid, diced
- 1 clove garlic grated on a microplane
- 1 cup fresh grated Parmesan
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 large eggs
Instructions
- Combine the cream cheese, spinach, artichokes, garlic, salt, pepper and egg in a large mixing bowl. Stir until very well mixed. Set aside.Roll each pastry sheet out to a 12 x 12 inch square. Cut each sheet into 9 equal squares measuring 4 inches. Spray a muffin pan with cooking spray. Fit each square into the muffin tins with the corners hanging over the sides. Fill each pastry with 1.5 ounces (about 3 tbsp) of the filling. Fold the corners of the pastry over the filling. Brush the tops with egg wash. Bake at 400 degrees for 28 minutes. Allow to cool in the tins until they are cool enough to handle, then remove them from the pan and let them finish cooling on a wire rack. Enjoy them warm or at room temperature.