Go Back
Print

Vegan Spinach and Artichoke Puff Pastry Bites

These vegan spinach and artichoke puff pastry bites take spinach and artichoke dip to the next level by combining it with flaky puff pastry.
Course Appetizer, Snack
Cuisine American
Keyword vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 puff pastry squares

Ingredients

  • 8 oz vegan cream cheese
  • 1/2 cup vegan mayo
  • 1/2 tbsp lemon juice
  • 1/4 tsp apple cider vinegar
  • 2 cloves garlic minced
  • 1 cup vegan parmesean
  • 1/2 tsp nutritional yeast
  • 3/4 cup frozen spinach thawed
  • pinch salt
  • 14 oz can artichoke drained and lightly chopped
  • 2 puff pastry sheets thawed
  • vegan butter for brushing onto puff pastry

Instructions

  • Preheat oven to 400°F and lightly spray a muffin tin with cooking spray.
  • To a medium sized bowl add all of the ingredients except the artichoke. Mix well. Once mixed fold in the lightly chopped artichokes. Set aside.
  • Lightly sprinkle a clean work surface with flour and using a rolling pin roll out the puff pastry 1-2 times in each direction. Next cut your two puff pastry sheets into 24 squares.
  • Gently press the squares into a muffin tin. Spoon spinach and artichoke dip into the puff pastry. Once full, fold the 4 sides into the center. Lightly brush with vegan butter. Bake for around 25-30 minutes or until puff pastry is golden brown.
  • Best when fresh but will stay good in the fridge for 3-5 days. To warm them back up place in a 300°F oven for around 10 minutes or until warmed sufficiently.