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Spinach and artichoke dishes have secured their place as beloved appetizers in kitchens and restaurants alike. Their creamy, savory flavors and vibrant colors make them not just appetizing but also visually appealing. Among the many variations of these dishes, Mini Spinach Artichoke Puff Melts stand out for their convenience and deliciousness. These little bites pack a flavorful punch, making them a perfect choice for any occasion, whether you’re hosting a party, planning a family gathering, or simply looking for a tasty treat to enjoy at home.

Mini Spinach Artichoke Puff Melts

Indulge in the deliciousness of Mini Spinach Artichoke Puff Melts, perfect for any occasion! These bite-sized delights feature a flaky puff pastry filled with a creamy mixture of fresh spinach, artichoke hearts, cream cheese, and cheeses. With simple ingredients and easy step-by-step instructions, you can create this flavorful dish that's ideal for parties, gatherings, or family meals. Impress your guests and enjoy these tasty treats that are as appealing as they are delicious!
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Ingredients
  

1 sheet of puff pastry, thawed

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and chopped

1 cup cream cheese, softened

1/2 cup sour cream

1/2 cup mozzarella cheese, shredded

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1/2 teaspoon onion powder

1/4 teaspoon red pepper flakes (optional for some heat)

Salt and pepper to taste

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Prepare the Filling: In a large mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella cheese, and Parmesan cheese. Add the minced garlic, onion powder, red pepper flakes, salt, and pepper. Mix everything together until it’s well combined and creamy.

      Roll Out the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet to about 1/8 inch thickness. Use a sharp knife or pizza cutter to cut the pastry into squares, approximately 3x3 inches.

        Fill the Pastry Squares: Place about 1 tablespoon of the spinach-artichoke mixture in the center of each square. Be careful not to overfill as the mixture may spill out when baking.

          Seal the Puff Pastry: Fold each pastry square over to create a triangle or rectangle, pressing the edges together to seal. You can use a fork to crimp the edges for added decoration and extra sealing.

            Egg Wash: Brush the tops of each puff pastry with the beaten egg for a golden finish.

              Bake: Place the filled pastries on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until they are puffed and golden brown.

                Garnish and Serve: Once baked, remove the mini melts from the oven and let them cool slightly. Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 20 minutes | 35 minutes | 12 servings