Spinach Artichoke Puff Pastry Eggs
These Spinach Artichoke Puff Pastry Eggs are perfect for Easter gatherings or any time you're craving a satisfying, cheesy treat.
Servings: 10
Calories: 189kcal
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.
Nutrition
Serving: 1serving | Calories: 189kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 310mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1525IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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