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Mini Spinach Artichoke Puff Melts are the perfect addition to any gathering, combining the rich, savory flavors of spinach and artichokes with the light, flaky texture of golden puff pastry. These delectable bites are not only visually appealing but also brimming with flavor, making them an instant crowd-pleaser whether you're hosting a festive party, enjoying a casual get-together, or simply indulging in a cozy evening at home. Their versatility makes them suitable for various occasions, from holiday celebrations to game day snacks, ensuring they are a must-try recipe in any kitchen.

Mini Spinach Artichoke Puff Melts

Explore the delightful world of Mini Spinach Artichoke Puff Melts, a perfect appetizer for any occasion. These flaky pastries are filled with a creamy blend of spinach, artichokes, cheeses, and spices, making them an instant crowd-pleaser. Easy to prepare, they add a gourmet touch to your gatherings, whether it’s a festive celebration or a cozy night at home. Discover how simple ingredients can create a tasty, visually appealing snack that everyone will love!
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Ingredients
  

1 cup fresh spinach, finely chopped

1 cup canned artichoke hearts, thoroughly drained and diced

½ cup cream cheese, softened to room temperature

¼ cup Greek yogurt (or use sour cream for extra tanginess)

½ cup grated Parmesan cheese

½ cup shredded mozzarella cheese

2 cloves garlic, minced

1 teaspoon freshly squeezed lemon juice

½ teaspoon red pepper flakes (optional for heat)

Salt and black pepper to taste

1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed

1 egg, beaten (for egg wash)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven:

    Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

      Prepare the Filling:

        In a large mixing bowl, combine the finely chopped spinach, diced artichoke hearts, softened cream cheese, Greek yogurt, grated Parmesan, shredded mozzarella, minced garlic, fresh lemon juice, and optional red pepper flakes. Season the mixture with salt and black pepper to taste. Mix everything thoroughly until the filling is creamy and well-blended.

          Roll Out the Puff Pastry:

            Place the thawed puff pastry sheets on a lightly floured surface. Gently unfold them, and using a rolling pin, roll them out slightly to smooth out seams and create a larger surface area.

              Cut the Pastry:

                With a sharp knife or pizza cutter, slice the puff pastry into squares measuring approximately 3x3 inches. You should yield around 16 squares (8 from each sheet).

                  Assemble the Puff Melts:

                    On each pastry square, place about one tablespoon of the spinach-artichoke filling in the center. Be mindful not to overfill to ensure proper sealing! Fold the corners of the square towards the center to create a small packet and pinch the edges together firmly to seal.

                      Apply Egg Wash:

                        Carefully transfer your assembled puff melts onto the prepared baking sheet. Using a pastry brush, gently coat the tops with the beaten egg, which will give your pastries a beautiful golden-brown finish once baked.

                          Bake:

                            Place the baking sheet in the preheated oven and bake for approximately 15-20 minutes, or until the puff pastries are puffed up and golden brown.

                              Garnish and Serve:

                                Once baked, remove the puff melts from the oven and let them cool for a few minutes. Before serving, sprinkle with freshly chopped parsley for a pop of color and flavor. Enjoy these delightful treats warm for the best experience!

                                  Prep Time, Total Time, Servings: 20 minutes | 40 minutes | Makes 16 puffs