Ingredients:

  • 225g cream cheese, softened
  • 150g frozen chopped spinach, thawed and squeezed dry
  • 170g canned artichoke hearts, drained and finely chopped
  • 100g shredded mozzarella cheese
  • 40g grated Parmesan cheese
  • 60g plain Greek yogurt
  • 2 cloves garlic, minced
  • 2g red pepper flakes
  • 2g salt
  • 1g black pepper
  • 450g pre-rolled puff pastry, chilled
  • 1 large egg
  • 15ml water
  • 5g everything bagel seasoning

Instructions:

  1. In a large bowl, combine the softened cream cheese, Greek yogurt, and minced garlic until smooth. Fold in the squeezed spinach and chopped artichokes. Add the mozzarella, Parmesan, and red pepper flakes. Stir until the mixture is fully incorporated and thick.
  2. Unfold the chilled puff pastry on a lightly floured surface. Use a cookie cutter to create 24 shapes. Gently press each piece into a greased mini muffin tin. Spoon roughly one tablespoon of the spinach and artichoke mixture into the center of each pastry well.
  3. Whisk the egg and water to create an egg wash. Lightly brush the exposed edges of the pastry. Sprinkle with garnish if desired. Bake at 200°C (400°F) for 18–20 minutes, or until the pastry is puffed and deeply golden.