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Mini Spinach Artichoke Puff Melts are the epitome of culinary comfort, combining the rich flavors of creamy spinach and artichokes enveloped in delicate, flaky puff pastry. These delightful bites are not only a feast for the palate but also a visual treat, making them a perfect addition to any gathering, whether it’s a casual family dinner, a festive holiday party, or a sophisticated cocktail event. The charm of these puff melts lies in their simplicity and versatility, appealing to both seasoned cooks and kitchen novices alike.

Mini Spinach Artichoke Puff Melts

Discover the delightful world of Mini Spinach Artichoke Puff Melts, where creamy spinach and artichokes meet flaky puff pastry for a perfect bite. These savory treats are easy to make and ideal for any occasion, from casual family dinners to elegant cocktail parties. With their enticing flavor and appealing presentation, these puff melts are sure to impress your guests and keep them coming back for more. Explore preparation tips, serving suggestions, and nutritional benefits in this comprehensive article!
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Ingredients
  

1 sheet of puff pastry, thawed

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and chopped

1 cup cream cheese, softened

1/2 cup sour cream

1/2 cup mozzarella cheese, shredded

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1/2 teaspoon onion powder

1/4 teaspoon red pepper flakes (optional for some heat)

Salt and pepper to taste

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Prepare the Filling: In a large mixing bowl, thoroughly combine the chopped spinach, artichoke hearts, cream cheese, sour cream, shredded mozzarella, and grated Parmesan. Stir in the minced garlic, onion powder, red pepper flakes (if using), and season with salt and pepper. Mix until the ingredients are well blended and creamy, ensuring an even distribution of flavors.

      Roll Out the Puff Pastry: On a lightly floured surface, gently roll out the thawed puff pastry sheet to about 1/8 inch in thickness. Using a sharp knife or a pizza cutter, slice the pastry into squares measuring approximately 3x3 inches.

        Fill the Pastry Squares: Take about 1 tablespoon of the spinach-artichoke filling and place it in the center of each pastry square. Be cautious not to overfill; leaving some space around the edges will help prevent any spillage during baking.

          Seal the Puff Pastry: Fold each pastry square in half to create either a triangle or a rectangle shape. Press the edges together firmly to seal them. For an extra touch, use a fork to crimp the edges decoratively and enhance the seal.

            Egg Wash: To achieve a beautiful golden color on top, brush the surface of each puff pastry with the beaten egg using a pastry brush.

              Bake: Arrange the filled pastries on the lined baking sheet and bake them in the preheated oven for 15-20 minutes, or until they are puffed up and have a lovely golden brown hue.

                Garnish and Serve: Once baked, remove the mini spinach-artichoke melts from the oven and allow them to cool for a few minutes. Just before serving, sprinkle freshly chopped parsley over the top for a bright and vibrant garnish.

                  Prep Time, Total Time, Servings: 20 minutes | 35 minutes | 12 servings