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Spinach Dip Bites

Spinach dip bites bake creamy spinach, mozzarella, and Parmesan filling inside golden, flaky puff pastry. These easy muffin-pan appetizers have crisp pastry edges and a hot, savory center.
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Prep Time 20 minutes
Cook Time 20 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 18 servings
Course: Appetizer
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 package (10 oz) spinach frozen chopped, thawed and squeezed dry
  • 4 oz cream cheese softened
  • 0.25 cup sour cream
  • 0.5 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated
  • 1 clove garlic minced
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the pastry
  • 1 package (17.3 oz) puff pastry frozen, thawed (2 sheets)
  • 1 egg large
  • 1 tbsp water

Equipment

  • 2 standard 12-cup muffin pans

Method
 

Make the filling
  1. Preheat the oven to 400°F.
  2. Grease 2 standard 12-cup muffin pans.
  3. In a medium bowl, stir the cream cheese and sour cream until smooth.
  4. Fold in the spinach, mozzarella, Parmesan, garlic, salt, and pepper.
Assemble and bake
  1. Cut each puff pastry sheet into 9 roughly 3-inch squares.
  2. Press one square into each of 18 prepared muffin cups.
  3. Divide the spinach filling among the pastry cups.
  4. Beat the egg with the water.
  5. Brush the exposed pastry edges with the egg mixture.
  6. Bake for 18–22 minutes, until the pastry is puffed and golden and the filling is hot.
  7. Let the bites rest in the pans for 5 minutes.
  8. Loosen and remove the bites.

Notes

Squeeze the spinach very dry so the pastry stays crisp. Refrigerate leftovers for up to 3 days; freeze baked bites for up to 2 months. For a gluten-free option, use gluten-free puff pastry.