Spinach Artichoke Puff Pastry Cups

• Vegetarian
• Gluten free

• Produce

  • 1 heaping cup Artichoke hearts
  • 6 oz Baby spinach
  • 2 tsp Garlic powder

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Pepper
  • 1 tsp Salt

• Dairy

  • 8 oz 4 blend italian shredded cheese
  • 4 oz Cream cheese

Found on lemoinefamilykitchen.com

Description

Ingredients

• 1 pkg puff pastry, thawed according to pkg instructions
• 6 oz baby spinach, finely chopped
• 1 heaping cup chopped artichoke hearts
• 4 oz cream cheese, slightly softened
• 8 oz 4 blend Italian shredded cheese
• 2 eggs
• 1 tsp salt
• 2 tsp garlic powder
• pepper to taste

Directions

• Preheat oven to 375 degrees.
• In a bowl mix together the cream cheese and eggs until incorporated.
• Stir in the chopped spinach, chopped artichoke hearts, shredded cheese, garlic powder, salt and pepper. Mix until incorporated.
• Lay out each sheet of puff pastry. Cut each sheet into 9 equal squares. Place the puff pastry into a muffin tin sprayed with non stick spray. {You can stretch the dough out a bit if you need to.. no worries about them being perfect}
• Distribute the filling evenly into each of the puff pastry cups. Bake for approx. 30-35 minutes until the dough is golden and the filling cooked through.