Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 14 oz canned artichoke hearts, drained, dried, and finely chopped
  • 4 oz full-fat cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tsp fresh lemon juice
  • 17.3 oz frozen puff pastry, thawed but cold
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Preheat your oven to 200°C. Place the thawed spinach in a clean kitchen towel and wring it over the sink until no more liquid escapes to ensure a crispy pastry base.
  2. Finely chop the artichokes and pat them thoroughly between paper towels to remove surface brine.
  3. In a medium bowl, fold together the cream cheese, mozzarella, parmesan, garlic, lemon juice, and red pepper flakes. Once smooth, fold in the bone-dry spinach and chopped artichokes until evenly distributed.
  4. Roll out the cold puff pastry and cut into 24 even squares. Press each square into a standard 24-cup mini muffin tin.
  5. Spoon the spinach-artichoke mixture into the pastry cups. Whisk the egg and 1 tbsp water to create an egg wash, then brush the exposed edges of the pastry.
  6. Bake for 20 minutes or until the pastry is golden brown and the filling is set.