Get ready for the easiest, tastiest appetizer! These Spinach Artichoke Puff Pastry Eggs are filled with a warm and creamy spinach artichoke dip.
They're perfect for Easter gatherings or any time you're craving a satisfying, cheesy treat.
Make sure you check out all the other puff pastry appetizers to help you create the perfect holiday meal from start to finish!
Add a touch of springtime charm to your appetizer table with these adorable puff pastry egg bites. Flaky puff pastry surrounds a delicious spinach artichoke dip – a flavor combination that's always a crowd-pleaser!
They're perfect for Easter brunch, a casual spring get-together, or even a fun weeknight treat. Plus, they're really simple to make. Ready to give them a try? Let's get started!
Looking for more easy appetizers to serve this Easter? Try my Easy Easter Appetizer, Mini Quiche, and even my Easter Charcuterie Board. Yum!
Table of Contents
Recipe Notes
- Work with chilled ingredients: Cold puff pastry will rise better and become flakier, and a chilled filling prevents the pastry from getting soggy.
- Vent holes: Poke a few small holes on the surface of the puff pastry to release steam and prevent the pastry from puffing unevenly.
- Don't overfill: Leave some space around the filling so the egg retains its shape while baking.
- Egg wash is essential: Brush with an egg wash for a beautiful golden brown finish and added crispness.
🛒Helpful Kitchen Tools
- Mrs. Anderson’s Double Dough Roller easily rolls out dough right in the pan with a uniform thickness and smooth edges for amazing baking results
- EASTER EGG COOKIE CUTTER SET: Show our 4-piece popular egg shaped cookie cutters for baking easter christmas holiday. Making egg cookies and celebrating your easter with children, that would be very interesting!
📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
Substitutions and Variations
You can add ½ cup of shredded mozzarella and/or 2 tablespoons of Parmesan cheese to the dip mixture as well.
Step-by-Step Instructions
Step 1: Combine the spinach, artichokes, and cream cheese.
Step 2: Add salt, pepper, and minced garlic and mix well.
Step 3: Roll out the puff pastry on a lightly floured surface.
Step 4: Use an egg-shaped cookie cutter to cut the puff pastry.
Step 5: Place the puff pastry on a parchment lined baking sheet, then use a knife to score around the edges.
Step 6: Add the filling inside the scored area.
Quick Tip
Don't forget to chill the puff pastry egg shapes for 30 minutes before baking. This will help create flaky layers when the steam from the butter releases.
⏲Baking Instructions
Step 7: Brush the edges with egg yolk, then bake at 400°F for 17 minutes.
Before you Begin!
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🍶Storage Tips
These puff pastry eggs are best served fresh, but will keep for up to 5 days in the refrigerator. Allow the pastries to completely cool before adding to an air-tight container.
Reheat in the oven or air fryer at 400°F for a few minutes until heated through.
➡️Top Recipe Tip
Make sure the cream cheese is at room temperature.
🔁 Thawing Tips for Puff Pastry
Thaw puff pastry overnight in the refrigerator and then leave it on the counter for about 30 minutes. Carefully unfold the pastry before using it in your recipe.
You can also allow puff pastry sheets to thaw at room temperature for approximately 60 to 90 minutes. The dough should be pliable and still cool.
More Recipes You'll Love!
- Check out my other recipe for Cheese Puff Pastry Bites with Spinach.
- Or you might enjoy this recipe for Chicken Spinach and Artichoke Puff Pastry Parcels.
📖 Recipe Card
Spinach Artichoke Puff Pastry Eggs
Ingredients
- 1 sheet puff pastry defrosted but cold
- 4 ounces cream cheese softened
- ¾ cup frozen chopped spinach defrosted and squeezed dry
- ¾ cup artichoke hearts
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon garlic freshly minced
Instructions
- Preheat oven to 400°F.
- In a bowl, mix together the spinach, artichokes, and cream cheese.
- Add in the salt, pepper, and freshly minced garlic and mix well again.
- On a lightly floured surface, roll out the puff pastry just enough to remove the fold lines.
- Using an egg-shaped cookie cutter, cut out egg shapes.
- Using a knife, score around the edges of the egg shape.
- Place on a baking sheet that's been lined with parchment paper.
- Fill the insides of the area that is scored with a little of the spinach artichoke mixture.
- Brush the edges with the beaten egg yolk.
- Bake for 17 minutes or until the edges are golden brown.
- Remove the tray from the oven and allow the puff pastry eggs to cool for a few minutes before transferring to a serving tray.
Notes
- These puff pastry eggs are best served fresh, but will keep for up to 5 days in the refrigerator.
- Thaw puff pastry overnight in the refrigerator and then leave it on the counter for about 30 minutes. Carefully unfold the pastry before using it in your recipe.
- Make sure the cream cheese is at room temperature.
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