Spinach Artichoke Chicken Pastries

Name: Spinach Artichoke Chicken Pastries with Puff Pastry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16 servings
Cuisine: American
Ingredients: 10 oz frozen spinach, thawed and squeezed dry; 1 (14 oz) can artichoke hearts, drained and chopped; 16 oz cream cheese, softened; 1 cup shredded Parmesan cheese; 2 tbsp minced garlic; black pepper, to taste; 24 oz spinach and feta chicken sausage, sliced; 2 boxes puff pastry (4 sheets total), thawed; 1 egg, for egg wash; flaky sea salt, for topping

These spinach artichoke chicken pastries combine creamy spinach-artichoke filling with sliced chicken sausage, all wrapped in golden puff pastry sheets. They're a crowd-pleasing appetizer that can be assembled ahead and baked fresh for gatherings.

🌍American 🏷️Puff pastry 🏷️Appetizer 🏷️Spinach artichoke 🏷️Chicken sausage Cream cheese

🏷️

🏷️Party food

-0:00

applesauceandadhdonTikTok

Total

40 min

Servings

16

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

10 oz frozen spinach, thawed and squeezed dry
1 (14 oz) can artichoke hearts, drained and chopped
16 oz cream cheese, softened
1 cup shredded Parmesan cheese
2 tbsp minced garlic
black pepper, to taste
24 oz spinach and feta chicken sausage, sliced
2 boxes puff pastry (4 sheets total), thawed
1 egg, for egg wash
flaky sea salt, for toppingoptional

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Instructions

1
Preheat your oven to 375°F (190°C).
2
Thaw the frozen spinach and squeeze out all excess liquid using a paper towel or cheesecloth. Place the dry spinach in a large mixing bowl.
3
To the bowl with the spinach, add the drained artichoke hearts, softened cream cheese, shredded Parmesan, minced garlic, and freshly cracked black pepper.
4
Stir all the ingredients together until well combined. Set the filling aside.
5
Slice the chicken sausage links on a bias into bite-sized pieces.
6
Unfold the thawed puff pastry sheets on a clean surface. Cut each sheet into four equal squares.
7
Arrange the puff pastry squares on a large baking sheet.
8
Place a generous dollop of the spinach artichoke mixture in the center of each pastry square.
9
Top the filling with a few slices of the chicken sausage.
10
To fold, bring two opposite corners of each pastry square to the center and pinch them together firmly to seal.
11
In a small bowl, beat an egg to create an egg wash. Brush the exposed puff pastry with the egg wash.
12
Sprinkle the pastries with flaky sea salt.
13
Bake at 375°F for 15-20 minutes, or until golden brown and puffed.
14
Let cool slightly before serving.

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Tips & Notes

Pro tips

Squeeze thawed spinach aggressively in a clean kitchen towel to remove all excess moisture; wet spinach will make the filling watery and the pastry soggy.
Keep puff pastry cold until the moment you fill and fold it; work quickly to prevent thawing, which causes shrinkage and uneven puffing.
Brush egg wash only on the exposed pastry edges, not the filling, to ensure even browning and a shiny finish.
Pre-cook the chicken sausage slices in a skillet for 1–2 minutes per side to render some fat and improve texture before adding to the filling.

Substitutions

Frozen spinach → fresh spinach wilted and squeezed dry (use 12 oz raw)
Spinach and feta chicken sausage → Italian sausage or breakfast sausage (adjust seasoning as needed)
Cream cheese → ricotta mixed with 2 tbsp butter for a lighter filling
Parmesan → Gruyère or aged cheddar (reduces the amount slightly as they're stronger)

Storage & make-ahead

Store baked pastries in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 5–8 minutes until warmed through. Unbaked pastries freeze for up to 3 months on a baking sheet before transferring to a freezer bag; bake directly from frozen, adding 5–10 minutes to baking time.

Common Questions

Can I make these pastries ahead of time?

Yes. Assemble the pastries, place them on a baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours before baking. You can also freeze unbaked pastries for up to 3 months.

How do I prevent the pastries from becoming soggy?

Squeeze the thawed spinach very dry to remove excess moisture. Avoid overfilling each pastry, and bake immediately after assembly or refrigerate until ready to bake.

Can I use a different type of sausage?

Yes. Italian sausage, breakfast sausage, or plant-based sausage all work. Use pre-cooked sausage if available, or brown raw sausage before adding to the filling.