Puff pastry surrounds the savory filling, adding a crispy golden crust on the outside.
Coat a 24-cup mini muffin pan with cooking spray.
Heat oil in a large skillet over medium heat.
Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Add onion; cook, stirring occasionally, until tender, about 3 minutes.
Add garlic; cook, stirring occasionally, until fragrant, about 30 seconds.
Add artichokes; cook, stirring occasionally, until liquid has evaporated, about 1 minute.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Add spinach; cook, stirring occasionally, until wilted, 1 to 2 minutes.
Transfer the mixture to a large bowl and refrigerate, uncovered, until slightly cooled, about 10 minutes.
Unfold 1 puff pastry sheet on a lightly floured surface and gently roll into a 9-by-12-inch rectangle.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Cut into 12 (3-inch) squares.
Gently press 1 pastry square into the bottom of each prepared muffin cup, letting the corners overhang.
Repeat with the remaining puff pastry sheet.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Divide the spinach mixture evenly among the pastry cups, about 2 tablespoons each.
Bake until puffed and golden, 30 to 35 minutes.
Transfer to a wire rack and let cool for 10 minutes.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Serve warm or at room temperature.
Freeze baked puffs in an airtight container for up to 1 month.
Thaw in refrigerator overnight and reheat in a 375F oven until warmed through, about 15 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
