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Spinach Artichoke Puff Pastry Bites
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.
Notes
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.
You can also make the filling with just spinach or just artichokes. For all spinach, use about 12 to 14 ounces frozen spinach. For all artichokes, just double the amount.
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.
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.
Servings 12
Nutrition
Calories: 312kcal | Carbohydrates: 25g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 362mg | Potassium: 199mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2494IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg