These spinach artichoke puff pastries are loaded with creamy filling and sit inside golden, flaky layers. They make an excellent appetizer and are easy to whip up for any occasion, like surprise guests or a cozy family night in.
This recipe solves issues with soggy pastry and bland filling, delivering flaky and tasty Spinach Artichoke Empanada Hearts that are perfect for any occasion.
I remember the first time I tried making these; I underestimated how much filling to use, and they barely stayed closed! But after a few tries, I found the right amount, and they turned out delicious every time. This recipe is a hit at any get-together and avoids common pitfalls like soggy pastry or bland filling.
This dish comes together in about 35 minutes and is super reliable for busy weeknights. You just fill the pastry, fold them, and they bake up nicely in the oven for about 15 minutes. Enjoy the warm, cheesy goodness as they come out fresh, making them irresistible to everyone around.
If you want more delicious pastry ideas, check out my recipe for Puff Pastry Apple Rosettes next!
Table of contents
Why You Will Love This Recipe
- Flaky and Buttery Texture , The puff pastry crisps up beautifully in the oven, creating layers that are light and airy. You’ll love how the outer layer contrasts with the creamy filling inside.
- Rich and Savory Filling , This spinach artichoke puff pastry is packed with a delicious mixture of cream cheese, spinach, and artichokes. The garlic adds a punch of flavor that works surprisingly well with the buttery crust.
- Ideal for Any Event , Whether it’s a family gathering or an informal party, these little bites are always a hit. They fit right into any menu, adding a touch of elegance without too much fuss.
- Make-ahead Convenience , You can prepare these ahead of time and keep them in the fridge before baking. It’s an easy way to ensure you’ve got tasty appetizers ready when guests arrive!
Spinach Artichoke Puff Pastry
- Prep Time: 20 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Delicious spinach artichoke empanadas made with flaky puff pastry, perfect for appetizers or snacks.
Ingredients
- 8 ounces (227 g) cream cheese, softened
- 2 sheets (16 or 17 ounces total, about 450-480 g) puff pastry
- 1.5 cups (about 135 g) frozen spinach, thawed and well-drained
- 1.5 cups (about 240 g) artichoke hearts, drained (preferably packed in oil or water)
- ½ teaspoon (3 g) salt
- ½ teaspoon (1 g) pepper
- 1 large clove garlic, finely minced
- 1–2 egg yolks, beaten (optional, for brushing)
Instructions
- Step 1: Thaw the Pastry: Remove puff pastry from the freezer and place it in the refrigerator overnight for slow thawing. This maintains the layers and flakiness essential to the texture.
- Step 2: Preheat the Oven: Set your oven to 400°F (200°C). Allow it to fully preheat to ensure the pastries bake evenly and develop a golden, crispy crust.
- Step 3: Mix the Filling: Combine the thawed and thoroughly drained spinach, drained artichoke hearts, softened cream cheese, minced garlic, salt, and pepper in a mixing bowl. Stir continuously until the mixture is homogenous and smooth, approximately 3 to 4 minutes, to ensure consistent flavor throughout.
- Step 4: Roll Out the Pastry: Lightly flour your surface and roll out the puff pastry gently to smooth out creases without thinning it excessively. This prevents tough spots and supports even baking to achieve flaky layers.
- Step 5: Cut and Fill: Cut the rolled puff pastry into 3-inch (7.5 cm) squares. Place a measured amount of the filling on each square leaving about ½ inch (1.25 cm) around the edges free. Avoid overfilling to prevent spillage and ensure easy sealing.
- Step 6: Seal and Brush: Fold each square over the filling to form a heart or triangular-shaped empanada, pressing edges firmly to seal. Use a fork if needed to crimp edges. If desired, brush the tops with beaten egg yolk for a golden sheen after baking. If you prefer a shinier crust, brush the egg yolk 5 minutes before the end of baking instead.
- Step 7: Bake Until Golden: Arrange the empanadas on a lined baking sheet. Bake in the preheated oven for 14-17 minutes. Monitor closely, looking for the pastries to turn golden brown on the edges and tops. Rotate baking sheets halfway through if using multiple trays to promote even cooking. If edges brown too quickly, tent loosely with foil during the last 5-7 minutes of baking to prevent burning.
Notes
- Room Temperature: Store cooled pastries in an airtight container at room temperature for up to 2 days. Keep away from moisture to maintain crispness.
- Refrigeration: Keep in an airtight container in the fridge for up to 5 days. Reheat in the oven to restore crisp texture.
- Freezing: Wrap each pastry in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Thoroughly drain the spinach and artichokes in a fine mesh strainer to avoid soggy filling and pastry. Excess moisture is the main cause of a soggy crust.
- Mixing the filling until fully smooth and homogenous (3-4 minutes) ensures even flavor in every bite.
- Rotate baking sheets 10 minutes into baking if using two racks or trays to even out heat distribution.
- Brush egg yolk either before baking or at 5 minutes remaining for a more vibrant golden finish if you want extra color.
- Tent with foil if edges brown faster than centers to avoid burning.
Nutrition
- Serving Size: 1 empanada
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Spinach: Fresh spinach is best for this recipe. Look for vibrant green leaves without any wilting. If fresh isn’t available, frozen works too, just make sure to thaw and drain it well!
- Artichoke hearts: Canned or jarred artichoke hearts work great, just choose ones packed in water or oil for the best flavor. Drain them thoroughly to avoid excess moisture in the pastry.
- Cream cheese: Use full-fat cream cheese for a rich, creamy filling. Soften it before mixing to ensure a smooth blend. Low-fat versions can alter the texture.
- Parmesan cheese: Freshly grated Parmesan makes a big difference in flavor. Pre-grated varieties often lack depth. It adds a nice sharpness to balance the creamy filling.
- Puff pastry: Opt for high-quality, all-butter puff pastry for a flaky texture. Thaw it properly in the fridge to maintain its layers without getting too sticky. Avoid whole-wheat varieties as they can affect flakiness.
- Spinach: Fresh spinach is best for this recipe. Look for vibrant green leaves without any wilting. If fresh isn’t available, frozen works too, just make sure to thaw and drain it well!
- Artichoke hearts: Canned or jarred artichoke hearts work great, just choose ones packed in water or oil for the best flavor. Drain them thoroughly to avoid excess moisture in the pastry.
- Cream cheese: Use full-fat cream cheese for a rich, creamy filling. Soften it before mixing to ensure a smooth blend. Low-fat versions can alter the texture.
- Parmesan cheese: Freshly grated Parmesan makes a big difference in flavor. Pre-grated varieties often lack depth. It adds a nice sharpness to balance the creamy filling.
- Puff pastry: Opt for high-quality, all-butter puff pastry for a flaky texture. Thaw it properly in the fridge to maintain its layers without getting too sticky. Avoid whole-wheat varieties as they can affect flakiness.
Recipe Tips
- If your spinach is too watery, drain it thoroughly in a fine mesh strainer before mixing with other ingredients to avoid a soggy filling.
- When your pastry isn’t browning, brush the tops with a beaten egg yolk 5 minutes before baking for a golden finish.
- If your filling isn’t well-combined, continue mixing until homogenous, ideally for 3-4 minutes, to ensure even flavor throughout.
- For uneven cooking, rotate the baking sheets 10 minutes into baking for consistent heat distribution and achieving optimal texture.
- If you find the edges brown too quickly, tent the pastries with foil during the last 5-7 minutes for even cooking without burning.
Serving Suggestions
Serve spinach artichoke puff pastry with a side of garlic roasted broccoli or a mixed green salad. Pair it with hummus or tzatziki for extra flavor.
Add to a brunch spread alongside quiche or Mediterranean frittata. Use as filling for wraps or pita sandwiches to create a light lunch option.
Top with a drizzle of balsamic reduction or a dollop of Greek yogurt. Consider adding fresh herbs like parsley or dill for additional freshness.
Recipe variations
- You can use fresh spinach instead of frozen; make sure to cook and drain it well for the filling to keep the pastry from becoming soggy.
- Add seasonings like ½ teaspoon salt, ½ teaspoon pepper, and one large clove of minced garlic to the spinach and artichoke mix for consistent flavor.
- Either water-packed or oil-packed artichoke hearts can be used; rinse well to reduce excess moisture and improve the filling texture for your puff pastry.
- If making more, double the puff pastry sheets and filling; bake on parchment-lined sheets, rotating halfway, similar to the method in my Everything Bagel Swim Biscuits recipe.
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How to Store?
To keep your spinach artichoke puff pastry fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature for up to 2 days. Avoid moisture to keep pastry crisp.
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Reheat in oven to restore flakiness.
Freezing: Wrap in plastic wrap then seal in a freezer bag for up to 3 months. Thaw overnight in refrigerator before reheating.
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