Classic dip is tucked into homemade pastry! Spinach Artichoke Puffy Pastry will look fancy and taste great, whether for family or a party.
I love a good dip! Whether a tangy Black Bean Dip, or a cool and creamy Fruit Dip, all ages love dipping chips, bread, and fruit. This time I tucked the dip into homemade puff pastry and baked it in the oven for lovely individual servings.
If you aren't one to make your own pastry, no worries! The instructions work the same if you pick up a box at the store. I just love to make several pounds of dough at once and tuck into the freezer for when I want a tasty treat. You can also make a tray of Baked Camembert in Puff Pastry to have a variety.
Key Ingredients
Puff Pastry - Pick up a box, make sourdough, or try my Short Cut Puff Pastry. They all taste great and offer varying amounts of convenience.
Spinach - Pick up baby spinach at the store or if you happen to have your own in the garden, you can roughly chop full size spinach before cooking. 6 cups is 6 or so ounces or 6 large handfuls.
Cheese - Cream cheese and feta combine to give us a creamy base with tangy crumbles stirred in.
Bacon - I feel like this salty, crisp little bit adds so much in texture and flavour! But you can definitely leave it out if you prefer to make these as a vegetarian dish.
How to Make Spinach Artichoke Dip Bites
***See recipe card below for precise measurements and instructions.***
Step 1: Steam spinach. Cook and chop bacon.
Step 2: Gently melt cream cheese before whisking in eggs.
Step 3: Add remaining filling ingredients to your cream cheese mixture.
Step 4: Stir with a fork to break up spinach and make sure everything is combined.
Step 5: Roll out thawed pastry dough.
Step 6: Cut into 12 equal squares, then roll each square to twice its size.
Step 7: Add pastry to prepared muffin tin and add filling.
Step 8: Gently fold closed and finish with an egg wash before baking.
FAQs
Absolutely! Leave out the bacon if you want. That can sometimes be your expensive ingredient, depending on if you have it on hand or butcher your own. Leave it out due to price, scarcity, or due to diet. These can take quite a bit of variations!
Feel free to get creative. I am always a big proponent of using what you have. Instead of feta, use blue cheese. Chop up leftover ham to add. Stir in fresh herbs if you've got them growing on the window!
Photos by Dante from Shire by the Sea
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Artichoke Spinach Puff Pastry
Ingredients
Filling:
- 6 strips thick sliced bacon
- 6 cups fresh spinach
- 1 tablespoon butter
- Salt/pepper to season
- 150 grams cream cheese softened
- 1 teaspoon garlic powder
- 2 large eggs
- 4 pickled artichoke hearts
- ½ cup feta cheese we used goat feta
Pastry:
- 1 pound sourdough puff pastry thawed if frozen
- 1 large egg
- 1 tablespoon cool water
Instructions
- Defrost pastry dough if frozen overnight in the fridge (or follow box directions).
- On a cutting board, sprinkle flour and set out pastry dough to expand and rest for 15 minutes.
Prepare Filling:
- Fry bacon in a pan at medium heat, until crisp but not overly. Once cooled, roughly chop and set aside.
- Soften cream cheese in the microwave or a double boiler, using a large mixing bowl. You just want it mostly melted, not hot. Add garlic powder and two eggs, whisking well to avoid cooking egg. Set aside.
- Steam spinach in a large pot with half a cup of water over medium heat for 5 minutes, and strain well, pushing out any water. Add 1 tablespoon butter and a pinch of salt. Set aside.
- Chop artichoke hearts, and remove any stiff, woody pieces.
- In your large bowl of cream cheese, add spinach, feta, artichoke hearts, and bacon. Stir with a fork to break up spinach and combine everything. Taste and add salt and pepper as desired. Set aside.
Make Pastry:
- Preheat oven to 350°F.
- Roll out dough into a rectangle of approximately 9x14" and ¼-inch thick.
- Cut into 12 roughly even “squares." Roll each square out to twice its size.
- Lightly grease 12 muffin tins or line with paper.
- Set a square of dough in each muffin and add filling evenly distributed.
- Beat egg with water and brush over the pastry.
- Place muffin pan in middle of oven and let bake until golden brown, 20-25 minutes.
- Let cool for 5 minutes before serving.
Notes
- Store leftovers in the fridge for up to 3 days, reheating in the oven as needed.
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