There’s something so irresistible about the classic combination of spinach and artichoke. Whether it’s in a creamy dip or wrapped in buttery puff pastry, it never fails to please. These Spinach Artichoke Squares are a modern twist on the beloved spinach-artichoke dip, but with an added touch of elegance. With a golden, flaky puff pastry encasing a cheesy, savory filling, this appetizer strikes the perfect balance between fancy and fuss-free.
The best part? They’re incredibly easy to make and versatile enough for almost any gathering. Whether you’re hosting a dinner party, planning a game-day snack spread, or simply craving something indulgent, this recipe is here for you.
I first tried a version of these squares at a friend’s party, and let me tell you—they vanished within minutes. From the first bite, I knew I needed to recreate them at home. The buttery, crispy edges of the pastry paired with the creamy spinach-artichoke filling was pure magic. Now, they’ve become a staple in my kitchen for whenever I want to impress guests (or just treat myself).
Why You’ll Love This Spinach Artichoke Squares Recipe
If you’re on the fence about trying this recipe, let me convince you. For starters, it’s ridiculously easy to prepare. With store-bought puff pastry and a handful of pantry staples, you’ll have an appetizer that looks and tastes like it came from a gourmet bakery.
These squares are also a crowd-pleaser. Who doesn’t love flaky puff pastry and a cheesy filling? The creamy richness of the cream cheese, the subtle tang of artichokes, and the freshness of spinach come together in every bite. Plus, the sprinkling of Parmesan on top adds a savory, golden touch that’s hard to resist.
And let’s not forget how customizable these squares are. Want a little heat? Add red pepper flakes. Craving even more cheesiness? Toss in some shredded mozzarella or feta. They’re perfect for adapting to your taste or whatever ingredients you have on hand.
Lastly, they’re as versatile as they come. Serve them warm as an appetizer, alongside soup or salad for lunch, or even as a fun brunch addition.
Preparation Time and Servings
- Total Time: 35 minutes (15 minutes prep, 20 minutes baking)
- Servings: Makes about 20 squares, depending on how you cut the pastry
- Calories per square: ~120 calories
Ingredients
Here’s what you’ll need to bring these squares to life:
- 1 tablespoon extra-virgin olive oil: For sautéing the scallions and garlic, enhancing the filling’s flavor.
- 2 cups roughly chopped artichoke hearts: Use canned or jarred artichokes packed in water, not oil, for the best texture.
- 2 cups fresh spinach leaves: Packed with nutrients and a lovely vibrant green color.
- 2 scallions, sliced thin: These add a mild oniony flavor without overpowering the filling.
- 2 cloves garlic, minced: Because no spinach-artichoke recipe is complete without garlic.
- 4 ounces cream cheese, softened: The creamy base that binds all the ingredients together.
- 2 sheets frozen puff pastry dough, thawed: This is your secret weapon for effortless elegance.
- 3 ounces Parmesan cheese, grated: For sprinkling on top, creating a golden, cheesy crust.
Step-by-Step Instructions
Now that you’ve got your ingredients ready, let’s dive into the process.
Preheat the Oven
Start by preheating your oven to 400°F. While the oven heats up, line a baking sheet with parchment paper. This will make cleanup a breeze and prevent the pastry from sticking.
Prepare the Filling
In a medium skillet, heat the olive oil over medium heat. Add the sliced scallions and minced garlic, cooking until fragrant—about 1 minute. Keep an eye on it; you don’t want the garlic to burn.
Next, stir in the chopped artichoke hearts and fresh spinach leaves. Cook for about 3 minutes, or until the spinach wilts and the mixture becomes fragrant and cohesive. Then, add the softened cream cheese and stir until it’s fully melted and combined with the veggies. Once the filling is smooth and creamy, remove it from the heat and let it cool slightly.
Prepare the Puff Pastry
Take your thawed puff pastry sheets and roll them out slightly to flatten. Using a sharp knife or pizza cutter, slice each sheet into 2½-inch squares. You can make them larger or smaller depending on your preference, but I find this size works perfectly for bite-sized portions.
Assemble the Squares
Spoon about 2 tablespoons of the filling into the center of each square. Don’t worry if the filling isn’t perfectly neat—it will spread out a little during baking. Gently fold the edges of the pastry up and over the filling, leaving a portion of it exposed in the center. This gives the squares a rustic, inviting look.
Once assembled, transfer the squares to your prepared baking sheet. Sprinkle the grated Parmesan cheese generously over the top of each square.
Bake to Perfection
Place the baking sheet in the oven and bake for 15–17 minutes, or until the pastry is puffed and golden brown. Keep an eye on them during the last few minutes to ensure they don’t overcook.
Cool and Serve
Let the squares cool slightly on the baking sheet before serving. They’re best enjoyed warm, but trust me—they’ll still taste amazing at room temperature.
How to Serve this Spinach Artichoke Squares
These Spinach Artichoke Squares shine on their own, but here are a few serving ideas to take them to the next level:
- Pair them with a simple side salad for a light lunch.
- Serve them as part of a larger appetizer spread with fresh veggies and hummus.
- Add them to your brunch table alongside scrambled eggs and fresh fruit.
Additional Tips for Success
- Work Quickly with Puff Pastry: Puff pastry can become sticky and hard to handle if it gets too warm. Keep it chilled until you’re ready to use it, and work quickly.
- Drain Artichokes Well: Excess moisture from the artichokes can make the filling too watery. Pat them dry with a paper towel before chopping.
- Make Ahead: You can prepare the filling up to a day in advance and store it in the fridge. When you’re ready to bake, simply assemble and bake the squares.
- Experiment with Cheese: Parmesan is a classic choice, but shredded mozzarella or crumbled feta would work beautifully too.
- Broil for Extra Crispiness: For an extra crispy, golden top, place the baked squares under the broiler for 1–2 minutes.
Recipe Variations
The beauty of this recipe is how easily it can be customized. Here are some ideas to make it your own:
- Vegetarian Upgrade: Add a handful of sun-dried tomatoes or roasted red peppers to the filling for a burst of sweetness and color.
- Gluten-Free Option: Use gluten-free puff pastry if you can find it, or swap the pastry for phyllo dough.
- Spicy Kick: Stir a pinch of red pepper flakes or diced jalapeño into the filling for a hint of heat.
- Cheese Lovers’ Edition: Mix in shredded cheddar or Monterey Jack cheese for an even cheesier filling.
Freezing and Storage
If you have leftovers (which is rare in my experience!), store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F for 5–7 minutes to restore their crispiness.
For longer storage, you can freeze the unbaked squares. Arrange them on a baking sheet and freeze until solid, then transfer them to a freezer-safe container. Bake straight from frozen, adding a few extra minutes to the cooking time.
Special Equipment
You don’t need much to pull off this recipe, but a few tools can make things easier:
- Baking Sheet with Parchment Paper: Keeps the squares from sticking and ensures even baking.
- Sharp Knife or Pizza Cutter: For cutting the puff pastry into clean, even squares.
- Small Skillet: Perfect for preparing the filling.
Final Thoughts
There’s something magical about a recipe that feels fancy but is secretly simple. These Spinach Artichoke Squares are exactly that. Whether you’re hosting friends or treating yourself to a cozy night in, this recipe delivers every time.
I hope you give these a try and love them as much as I do! If you make them, don’t forget to snap a picture and share it with me—I’d love to see your creations!
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Spinach Artichoke Squares Recipe – Easy Puff Pastry Appetizer
- Total Time: 35 minutes
- Yield: ~20 squares
- Diet: Vegetarian
Description
Spinach Artichoke Squares are a flaky, buttery puff pastry appetizer filled with creamy spinach, artichoke hearts, and cheese. Perfect for parties or casual gatherings, this recipe combines elegant flavors with easy preparation to create a crowd-pleasing dish.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups artichoke hearts, roughly chopped
- 2 cups fresh spinach leaves
- 2 scallions, sliced thin
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 2 sheets puff pastry, thawed
- 3 ounces Parmesan cheese, grated
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Sauté scallions and garlic for 1 minute until fragrant.
- Add artichoke hearts and spinach. Cook for 3 minutes until spinach wilts.
- Mix in cream cheese until the filling is smooth. Remove from heat.
- Roll out puff pastry sheets and cut into 2½-inch squares.
- Place 2 tablespoons of filling in the center of each square. Fold edges slightly, leaving the filling exposed. Sprinkle with Parmesan cheese.
- Bake for 15–17 minutes until golden brown. Let cool slightly before serving.
Notes
- For best results, keep puff pastry chilled until ready to use.
- Filling can be made a day ahead and stored in the fridge.
- Optional: Add shredded mozzarella or red pepper flakes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American