These Feta and Spinach 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. Simple make-ahead finger food that your guests will devour.
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.
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 Bourbon Candied Bacon or Mini Taco Wonton Cups? I know I don’t!
What I love about this recipe:
The Puff Pastry makes this a simple appetizer to throw together. Open the package, cut the dough, and place the squares into the muffin tins. It doesn’t get any easier than that. No kneading, no rising, no rolling out.
The ingredients together create an explosion of flavors. Whenever you fuse spinach, artichoke hearts, Parmigiano Reggiano, feta cheese and of course fresh garlic it’s like bringing a “party” to your taste buds.
You can make these ahead of time and bake them right before you’re ready to serve them. It’s always a plus, especially when planning a dinner party or a get-together if the recipe can be made a day or two ahead.
This finger food is an ideal bitesize to throw in your mouth without any mess or fuss. They’re so simple for anyone to just grab and go. No need for plates or forks. What a great “on-the-run” snack.
Tips and Tricks for Feta and Spinach Puff Pastry Appetizers
#1 – Squeeze Out As Much Liquid as Possible
One significant step you will NOT want to skip is squeezing as much liquid 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 cheesecloth until they’re dry to the touch.
#2 – How to work with Puff Pastry Sheets
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 lasts for about two days, maybe three, in the refrigerator. I tried to use a sheet after 4 days and it didn’t have the same texture and puff as my fresh package did.
#3 – How to Achieve a Beautiful Finished Appetizer
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.
#4 – How Long to Bake these Flaky Delicious Bites
You’ll want to bake these in a preheated 400°F oven for about 20-25 minutes or until they are a golden brown. When you remove them from the oven, let them sit for about 5 minutes. Then with a butter knife, gently loosen the appetizers and individually tilt them in the pan until they’re somewhat cooled. You can serve them warm or they are just as awesome at room temperature.
#5 – How to make these Appetizers ahead of time
In my opinion, the most important aspect of preparing for any get-together is “make-ahead” food. 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.
Speaking of make-ahead, these Feta and Spinach 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, place them back in the muffin tins, thaw completely and bake according to the instructions in the recipe.
You can also make them one day ahead of time without freezing. Make them up as usual and place the pan in the refrigerator overnight. Pull them out when ready to make and bake as usual. The main tip here is to make sure ALL the liquid from both the spinach and artichokes have been thoroughly squeezed out before combining the rest of the filling ingredients.
Also, appetizers made with Puff Pastry are best eaten the day they are baked.
Blending of Flavors with the Flaky Puff Pastry
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. And these Spinach and Feta Puff Pastry Appetizers are definitely a tasty teaser.
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.
One thing that works well to keep a party moving is having different appetizers at different places in your home. You could place a platter of “Stuffed Jalapeño Poppers” on the deck, a plate of “Mini Taco Wonton Cups” 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 and relaxed. Food always gets a party started.
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Spinach and Feta Puff Pastry Appetizers
These Spinach and Feta Puff Pastry Appetizers are loaded with savory flavors of garlic, green onions, artichokes, and salty cheeses. It’s a buttery puff of goodness that just about melts in your mouth. Simple make-ahead finger food that your guests will devour.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 27 mini spinach cups 1x
- Category: Appetizers
- Method: Baked
- Cuisine: American
- 16 oz. frozen Spinach, thawed, drained and squeezed dry
- 14 oz, can Artichoke Hearts, drained, chopped and squeezed dry
- 1/2 cup Green Onions, chopped
- 8 oz. Feta Cheese, crumbled
- 4 oz. Parmigiano Reggiano, grated
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 6 garlic Cloves, minced
- 1/2 stick of Butter, melted
- 3 Eggs, beaten, divided
- 3 Puff Pastry Sheets
- Preheat oven to 400° F.
- Using a cheesecloth, squeeze as much water out as possible of both the spinach and chopped artichokes.
- In a medium-size bowl, combine spinach, artichokes, onions, cheeses, salt/pepper, garlic, butter and 2 beaten eggs.
- Roll each sheet of puff pastry out (separately) to 10 x 10 inches. Using a pizza cutter, divide each sheet of the puff pastry into 9 equal squares giving a total of 27.
- Spray your mini muffin tins with Pam spray. Press each puff pastry square into the bottom and sides of the muffin tins. Place a heaping tablespoon of the spinach mixture into the square. Bring each corner up and twist to seal.
- Brush the additional beaten egg onto each spinach cup.
- Bake for 20-25 minutes until golden brown.
- Serve either warm or room temperature.
- Make-ahead instructions. 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, 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.
- Serving Size: 2 mini spinach cups
- Calories: 315
- Sugar: 2 g
- Sodium: 690 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 39 mg
Keywords: spinach puff pastry recipes, feta and spinach puff pastry, appetizers with puff pastry