Anita’s Homemade Spinach and Artichoke Delicious Bites
Buttery and Cheesy inside a pastry cup. Perfect for the Holiday season or at any time. Enjoy life!
Ingredients
1 medium onion, diced
1 box Puff Pastry, cut into 4 x 4-inch squares
5 eggs, beaten
1/3 cup heavy cream
15 ounces canned Artichoke Hearts, chopped
1/2-pound fresh Baby Spinach or frozen, drained
2 Tablespoon olive oil
1/4 cup Pecorino Romano Cheese, shredded
1/3 teaspoon fresh ground pepper
1/4 teaspoon nutmeg, ground
8 ounces cream cheese, thawed
Preparation
- Prepare muffin tin by spraying with non-Stick Cooking Spray. Set aside.
- Pre-heat oven to 385 grades Farenheit.
- In a sauté pan, heat olive oil over medium heat. Add diced onions and sauté until soft, add spinach and cook till all spinach is wilted. Add in chopped artichoke hearts.
- Sprinkle with ground black pepper, and nutmeg. You can add salt, but Pecorino Cheese is quite salty, so that’s why I didn’t add it.
- Add in heavy cream, beaten eggs and stir until well incorporated.
- Remove from heat. Incorporate cream cheese and Pecorino Romano. Mix all well.
- Spoon each mixture into each muffin cup about 3/4 full.
- Bake for about 35 minutes, or until mixture has puffed and browned around edges, and puff pastry has browned.
- Cool in pan for about 5-10 minutes. Remove from pan using a butter knife around the edges. Enjoy!
