Spinach artichoke puff pastry, creamy spinach artichoke dip stuffed into flaky-crisp puff pastry pieces, is a delicious appetizer or snack!
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The filling for these spinach artichoke puff pastry cups is my super popular vegan spinach artichoke dip. It's packed with veggies and has an amazingly creamy texture, no vegan mayo or cream cheese needed!
I have been making this dip for decades. It's a hit at parties, and I'm so excited to share this recipe for turning it into handheld puff pastry appetizers today!
If you love a spinach artichoke moment, also check out my recipe for spinach artichoke pasta! It's easy and delicious!
💖 Why You'll Love this Recipe
- creamy, dairy-free spinach artichoke dip filling
- crisp, flaky, buttery puff pastry
- handheld appetizer perfect for parties and potlucks
- delicious hot or cold
- naturally dairy-free and soy-free
✓ Ingredients and Substitutions
- cashews - You don't need to use raw cashews for this recipe. Soaking will soften them up and even get rid of most of the salt, if you can only find salted cashews.
- garlic - Garlic makes things taste good. 😉
- lemon juice - A little tang complements the rich flavors.
- frozen spinach - Make sure to thaw and drain excess water out by squeezing it well.
- artichoke hearts - You want the ones canned in water, not packed in oil.
- nutritional yeast - Adds a cheesy, umami flavor to the spinach artichoke puff pastry filling.
- salt and pepper - Brings out all of those flavors!
- puff pastry sheets - A lot of the puff pastry sheets at the store are accidentally vegan! Look for soy-free, if needed.
- vegan Parmesan Cheese shreds - This is optional, for more cheesy flavor and texture. Omit or use soy-free, if needed.
🔪 How to Make Spinach Artichoke Puff Pastry Cups
Preheat the oven to 400° F. Remove your puff pastry from the freezer to thaw. Squeeze the excess moisture out of the spinach.
Combine the drained cashews with the water, garlic, and lemon juice in your blender and puree until very smooth.
Transfer to a medium sized bowl, and fold in the spinach, artichoke hearts, and nutritional yeast. Season with salt and pepper.
On piece of parchment paper or a floured surface, roll out the puff pastry until it's about 2" wider all around than when you started. Use a butter knife or pizza cutter to cut each puff pastry sheet into 6 rectangles, making 12 rectangles total.
Gently press each rectangle into one cup of your muffin tins. You don't need to press super hard, you just want to make sure the bottom is flat, and the corners should be sticking out the top of the cups.
Fill each cup about ¾ of the way with the spinach artichoke dip mixture. Top with a sprinkle of the vegan parmesan or vegan mozzarella, if using.
Bake for 17 to 20 minutes, until the puff pastry looks golden on the edges.
💡 Helpful Tips
- You don't need raw cashews to make this dip! I used to always recommend raw cashews for the creamiest cashew cream, but in a pinch, I made a discovery. Soaking in hot water softens up roasted cashews just fine. So don't worry about tracking down expensive raw cashews. Whatever you have handy -- salted or not -- will work.
- Squeezing the excess moisture out of the spinach makes a big difference, so don't skip it!
- You can also make the filling with just spinach or just artichokes. For all spinach, use about 12 to 14 ounces spinach. For all artichokes, just double the amount.
- Don't pull the puff pastry out of the freezer too soon! You want it to thaw, but you don't want it to come to room temperature. Keeping it cold is what will yield the most crisp, flaky results.
- If the bottoms of the cups aren't fully cooked when you pull them out, just put them back in the muffin tin and back into the oven for another 2 to 3 minutes.
🫙 Storage Directions
Leftover spinach artichoke puff pastry will keep for 3 to 4 days in the refrigerator. Serve it cold, at room temperature, or warm it up in the oven or toaster oven at 350° F for 5 to 10 minutes.
📖 Recipe
Spinach Artichoke Puff Pastry Bites
Equipment
- 2 muffin tins
Ingredients
For the Spinach Artichoke Filling
- 1 cup cashews soaked in hot water for 10 minutes
- ½ cup water
- 3 cloves garlic
- 1 tablespoon lemon juice
- 9 ounces frozen spinach thawed and drained
- 14 ounce can artichoke hearts drained and chopped
- 2 tablespoons nutritional yeast
- ½ teaspoon salt or more, to taste
- ¼ teaspoon black pepper or more, to taste
For the Puff Pastry
- 2 puff pastry sheets thawed
- ¼ cup vegan parmesan optional
Instructions
Make the spinach artichoke dip.
- Preheat the oven to 400° F. Remove your puff pastry from the freezer to thaw. Squeeze the excess moisture out of the spinach.
- Combine the drained cashews with the water, garlic, and lemon juice in your blender and puree until very smooth. Transfer to a medium sized bowl, and fold in the spinach, artichoke hearts, and nutritional yeast. Season with salt and pepper.
Make the spinach artichoke puff pastry.
- On piece of parchment paper or a floured surface, roll out the puff pastry until it's about 2" wider all around than when you started. Use a butter knife or pizza cutter to cut each puff pastry sheet into 6 rectangles, making 12 rectangles total.
- Gently press each rectangle into one cup of your muffin tins. You don't need to press super hard, you just want to make sure the bottom is flat, and the corners should be sticking out the top of the cups.
- Fill each cup about ¾ of the way with the spinach artichoke dip mixture. Top with a sprinkle of the vegan parmesan, if using, then bake for 17 to 20 minutes, until the puff pastry looks golden on the edges.
Got a question? Tried this recipe? Leave a reply!