Cooklist AI
Baked Spinach Artichoke Pockets
These crispy Baked Spinach Artichoke Pockets feature a creamy, cheesy spinach and artichoke filling wrapped in flaky puff pastry, baked to golden perfection. A delightful party appetizer that combines the best of spinach artichoke dip in an easy-to-eat, handheld form.
3
45 min
TOTAL TIME
440
CALORIES
$1.52
PER SERVING
Ingredients
11 INGREDIENTS
8 SERVINGS
2 sheets puff pastry
thawed
Directions
12 STEPS
20 min
PREP TIME
25 min
COOK TIME
45 min
TOTAL TIME
1
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
2
In a large bowl, mix together cream cheese, spinach, chopped marinated artichoke hearts, mozzarella cheese, parmesan cheese, salt and black pepper. Set aside.
3
Roll out each sheet of thawed puff pastry slightly to create a larger rectangle.
4
Cut each puff pastry sheet into 12 equal squares, resulting in a total of 24 squares.
5
Place a heaping tablespoon of spinach artichoke filling onto the center of each puff pastry square.
6
Brush the edges of each puff pastry square with beaten egg.
7
Fold each puff pastry square in half diagonally to form a triangle, pressing the edges together to seal the filling inside.
8
Place the filled pockets onto the prepared baking sheet.
9
Brush the tops of the pockets with the remaining beaten egg.
10
Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and cooked through.
11
In a small bowl, combine chopped cherry tomatoes and fresh basil.
12
Serve the Baked Spinach Artichoke Pockets warm, topped with the tomato basil mixture or on the side.
Health Info
Macros
30g
CARBS
30g
FAT
14g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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