While these Spinach and Artichoke Puffs look impressive, they come together quickly and use ingredients you probably have in your pantry already. The best part is, they’re basically a hand-held package of spinach & artichoke dip.
These puffs work perfectly for cocktail parties and pair so well with a glass of Prosecco (what doesn’t??) that they can make a great addition of a charcuterie board.
Also Known as a “Palmier”
Giving something a fancy French name makes everything 100 times fancier instantly. The shape of these are inspired by the French Palmier (pronounced palm-me-yay) a swirl of puff pastry with a sweet or savory filling.
The most traditional version is a double-swirl, or “elephant ear”, with cinnamon sugar filling. But they can be filled with any thing — including the spinach and artichoke filling here. So if you want to impress your friends, serve them “palmiers.”
Puff Pastry – The Magical Pastry
Puff pastry is one of the coolest pastries in the world. At its core it is nothing but flour, water, and butter. A dough is made and a sheet of cold butter is layered inside. It’s then folded over again and again until you have many dough/butter/dough/butter layers.
When you bake with puff pastry, the steam created by the cold butter in the oven makes each layer of dough “puff” creating the flaky, puffy, lovely pastry above. While it’s not hard to make your own puff pastry (check out these Classic Asparagus Tarts for a tutorial), it’s not very quick.
A store-bought version subs in beautifully. I’d just recommend looking for a brand that is made with “all butter” for the best flavor.
Tips for Perfect Puffs
- Squeeze all the liquid out of the spinach and thoroughly drain the artichokes to avoid soggy pastries
- Dice your filling very small for the best pastry shaping
- Feel free to switch up the cheeses for your personal favorites
- Puff pastry puffs best when the butter is cold – cold cold – so chill your puffs before baking
Spinach and Artichoke Puffs
- ¼ white onion diced
- 2 cloves garlic minced
- 10 ounces frozen spinach thawed and roughly chopped
- 14 ounces artichoke hearts drained and diced
- 6 ounces gruyere shredded
- ¼ cup feta
- ½ teaspoon red pepper flakes
- Salt + pepper
- 2 sheets pre-made puff pastry, defrosted 1 package
- Egg wash 1 egg + 1 tablespoon water
- Preheat oven to 400°F. Prepare 2 baking sheets with parchment paper.
- Sauté onion on medium heat for 3 minutes, add garlic. Remove from heat when garlic starts to brown.1/4 white onion, 2 cloves garlic
- Mix together onion mixture, spinach, artichokes, cheeses, red pepper flakes, salt and pepper.10 ounces frozen spinach, 14 ounces artichoke hearts, 6 ounces gruyere, 1/4 cup feta, 1/2 teaspoon red pepper flakes, Salt + pepper
- Lightly roll out one sheet of puff pastry on lightly floured surface. Fill using 1/2 of spinach filling, leaving 1/2″ bare on long edge.2 sheets pre-made puff pastry, defrosted
- Roll into pinwheel shape starting on the non-bare long side of the rectangle. Seal using egg wash on bare edge.
- Repeat with second sheet of puff pastry.
- Egg wash sides and top of each pinwheel.Egg wash
- If dough warms while working, chill pans in fridge for 20 minutes before baking.
- Bake for 30-35 minutes until golden brown.