If you are looking for an easy appetizer for the holidays or your next gathering, this recipe for a spinach and cream cheese puff pastry is exactly what you need!
These stuffed pastries are delicious and easy to make. It’s almost like spinach and artichoke dip, minus the artichoke and stuffed in a pastry. Just make sure you serve them warm and make a bunch — it’s hard to eat only one.
Spinach and Cream Cheese Puff Pastry
2 cloves garlic, minced
4 oz. cream cheese, softened
1 bag of fresh spinach, washed (you can lightly chop the spinach in 1/4ths if desired)
3/4 cup of cheddar cheese, shredded OR
1/2 cup of feta cheese crumbles
salt and pepper to taste
1 sheet of puff pastry, thawed OR
1 (8 ct) package of flaky biscuits
non-stick cooking spray
In a large bowl, stir together cream cheese, garlic, spinach, cheese and salt and pepper. Set bowl to the side, while the flavors blend together.
Preheat the oven to 350 degrees.
On a sil-pat (silicone sheet) or floured surface, un-roll the pastry sheet. *If you are using flaky biscuits, divide each biscuit in half, making the dough thinner. Place the 16 pieces of biscuit dough on the sil-pat or floured surface and roll out the dough, making one large sheet.* Cut the pastry/biscuit into 3×3 squares, though this doesn’t have to be exact.
Grease a muffin tin with cooking spray. Place a square of each puff pastry into a greased muffin cup, letting the corners slightly hang over the sides. Add about 1½ tablespoons of filling to the center of each pastry.
Bake until pastry is cooked and golden brown on the bottom, about 10-12 minutes. Let cool slightly before lifting out of the muffin tin. Serve warm.
*If you have leftovers, the stuffed pastry can be reheated in an air fryer or microwave.