If you like spinach artichoke dip, these little tarts are an easy way to turn that creamy favorite into a party-ready appetizer. Flaky puff pastry forms the base, holding a rich filling of spinach, artichokes, and cheese that bakes until warm and lightly golden. They come out crisp on the outside and creamy in the center, making them perfect for passing around at gatherings.
These are the kind of appetizers that look impressive but are surprisingly simple to pull together. Puff pastry does most of the work, giving you those buttery layers without any extra effort. Whether you’re planning a holiday spread, a game day snack table, or just want something warm and savory to serve guests, these tarts fit right in.
Helpful Tips
- Thaw the puff pastry properly. Let it thaw in the refrigerator so it stays cold but pliable. If it gets too warm, the pastry becomes sticky and harder to work with.
- Use fresh spinach. It’s more typical to use frozen spinach in this dip, but I prefer fresh spinach because it has better texture and is less watery.
- Use a muffin tin for easy shaping. Pressing the pastry into muffin cups helps the tarts hold their shape and keeps the filling contained as they bake.
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Spinach Artichoke Tarts
Ingredients
- 1 puff pastry sheet
- 1 cup fresh spinach chopped
- 1/3 cup artichoke hearts chopped
- 1/3 cup parmesan cheese shredded
- 1/3 cup mayonnaise
- ½ teaspoon garlic powder
- 1 egg + 1 tablespoon water for egg wash
Instructions
- Thaw 1 sheet of puff pastry in the refrigerator. You want it to stay cold as you work with it, so don’t take it out until you’re ready to go.
- Preheat oven to 400 degrees. Lightly grease a mini muffin tray.
- Mix together the spinach, artichokes, Parmesan, mayo, and garlic powder.
- Cut puff pastry sheet into even four strips, then four strips going the other way, to make 12 squares. Poke all over with a fork. Brush with egg wash.
- Press one square into each of the wells of the muffin tin. Fill evenly with the spinach artichoke mixture.
- Bake at 400 degrees for 15 minutes or until golden brown and pastry is cooked through. Every oven is different so bake time may vary.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
Do place the egg wash side of the pastry UP or DOWN in the muffin tin? Can’t wait to try this recipe.