These Spinach and Feta Puff Pastry Appetizers are loaded with savory flavors of garlic, green onions, artichokes and salty cheeses. It is a buttery puff of goodness that just about melts in your mouth. A simple make-ahead finger food that your guests will devour.

Small Things

I’m a sucker for “itsy-bitsy” things. For example, a newborn’s perfectly wrinkled feet, an eight-week-old golden doodle with puppy breath, a tiny cup of espresso that gets me pumped for action, a flower bulb sprouting in Spring, plus a million more “tiny” things on my list.

Bitesize Appetizers are Cute and Enticing

When it comes to food, one of my favorite has got to be bitesize appetizers. There’s something cute and enticing about a food item you can just pop in your mouth. Who has the willpower to turn away from mini chicken and waffles waiting to be dunked in maple syrup or tiny grilled cheese sandwiches with tomato soup shots? I know I don’t!

Appetizers, according to Michael Scott of The Office, are “appe-teasers.” They have a flirting aspect that gives us a little taste of yumminess but keeps us coming back for more.

Keep the Party Moving

One thing that works well to keep your party moving is having different appetizers at different places in your home. You could place a platter of “Loaded Potato Skins” on the patio, a plate of “Spanish Pork Skewers” on your coffee table, and these Spinach and Feta Puff Pastry Appetizers on your kitchen bar. This movement keeps your party from becoming stagnant. It also helps the flow of discussion which allows your guests to become acquainted before the sit-down meal.

A Balancing Act Between Appetizers and the Meal

When providing heavier starters such as these Spinach and Feta Puff Pastry Appetizers you will want to go lighter on the actual meal. Or vice versa – if you go light on the appetizers, you can pull together a heavier menu for dinner. The balancing act is important when providing food for the entire evening.

Make-Ahead Food

In my opinion, the most important aspect of preparing for a dinner party is the make-ahead food. When I’m deciding on a menu list, I always include several items that I can throw together a day or two before. This removes the frazzle of the “day-of” prep. I hate being hidden in the kitchen still throwing things together while I miss out on the fun happening in the other room.

Spinach and Feta Puff Pastry Appetizers

Speaking of make-ahead, these Spinach and Feta Puff Pastry Appetizers are so convenient. You can prepare them in the mini muffin pans, and freeze them before baking. When they are frozen solid, pop them out of the pans and place them in a freezer bag to head back into the freezer. When ready to bake, I place them back in the muffin tins, thaw and bake according to the instructions in the recipe. Appetizers made with Puff Pastry is best eaten the day they are baked.

Tips and Tricks for Spinach and Feta Puff Pastry Appetizers

Squeeze Out As Much Liquid

One significant step you will NOT want to skip is squeezing as much water as possible out of both the spinach and the artichokes, separately. Too much liquid will make for soggy appetizers. I start with a metal strainer to drain the liquid and end twisting each of these in a cheesecloth until they are dry to the touch.

Puff Pastry

Puff Pastry can be a little tricky if you let it set out to room temperature. It becomes sticky and hard to handle. Keep each sheet in the refrigerator and covered in a large ziplock bag until ready to use. Flour the surface and roll it out to 10 x 10-inch square. You can use a sharp knife but I have found that a pizza cutter works very well to cut nine equal squares per sheet. Unbaked Puff Pastry last for about two or three days in the refrigerator. I tried to use it after about 4 days and it didn’t have the same texture and puff as my fresh package did.

How to Achieve a Beautiful Finished Look

Press the puff pastry square into both the bottom and sides of a greased mini muffin pan. A heaping tablespoon of the spinach mixture is the perfect amount to fill the square. Bring each corner up and twist in order to seal it. For a pretty look, leave a little bit of the green to show through the cracks. Use an egg wash to brush on the top of the unbaked appetizer. This will give it a glossy sheen and a nice golden hue.

Blending of Flavors with the Flaky Puff Pastry

Spinach, artichokes, green onions, garlic, and feta are the ideal blending of savory flavors to accompany the flaky puff pastry. I guarantee you will want to make a double batch if you’re having a party because these little nibbles will be gone in a flash.