Spinach & Dill Cream Cheese Pastry Bites

Spinach & Dill Cream Cheese Pastry Bites

Elevate your appetizer game with these elegant yet effortless pastry bites. Pillowy layers of buttery puff pastry (or golden biscuit rounds) cradle a tangy cream cheese filling studded with tender spinach, bright dill, and a whisper of garlic. Baked until puffed and golden, each bite bursts with creamy, herby goodness—perfect for brunch spreads, cocktail parties, or a special snack that feels gourmet with almost no work. Pop ’em hot from the oven and watch them vanish in seconds.

✨ Why You’ll Love Them

• Flaky, buttery pastry meets creamy, tangy filling

• Loaded with tender spinach & fresh dill

• Ready in under 30 minutes with store‑bought dough

• Crowd‑pleasing finger food for any occasion

⏱️ Time

• Prep: 10 minutes

• Bake: 15–18 minutes

• Total: ~28 minutes

• Yields: ~16 bites (depending on dough size)

Ingredients

• 1 sheet (about 8 oz) ready‑rolled puff pastry (or 8 large refrigerated biscuit dough rounds)

• 4 oz cream cheese, softened

• ¼ cup grated Parmesan (plus extra for topping)

• ¼ cup shredded mozzarella

• 1 cup fresh spinach, roughly chopped (or ½ cup frozen, thawed & squeezed dry)

• 1 Tbsp fresh dill, finely chopped

• 1 small garlic clove, minced

• Zest of ½ lemon (optional, for brightness)

• Pinch salt & freshly ground black pepper

• 1 Tbsp melted butter (for brushing)

• Fresh dill sprigs, for garnish (optional)

Instructions

Preheat & Prep:
Preheat your oven to 400 °F (200 °C). Line a baking sheet with parchment.

Roll & Cut Pastry:

Puff pastry: Unfold sheet on a lightly floured surface. Gently roll into a roughly 10×12″ rectangle.

Biscuits: If using dough rounds, leave as-is.
Using a sharp knife or pizza cutter, slice the pastry into sixteen ~2.5″ squares (or halve each biscuit horizontally).

Make the Filling:
In a bowl, beat together softened cream cheese, Parmesan, mozzarella, chopped spinach, dill, garlic, lemon zest (if using), salt, and pepper until smooth and evenly mixed.

Assemble Bites:

Puff pastry squares: Place 1 heaping teaspoon of filling in the center of each square. Bring opposite corners together lightly pinching to “purse” the pastry over the filling, or fold into triangles and crimp edges.

Biscuits: Top each bottom half with filling, then sandwich with the top half, pressing edges to seal.

Brush & Top:
Arrange filled bites on the baking sheet. Brush each with melted butter, then sprinkle a little extra Parmesan and a crack of black pepper on top.

Bake:
Bake 15–18 minutes, until the pastry is puffed, golden, and crisp and the cheese filling is bubbly.

Garnish & Serve:
Let cool 2–3 minutes, then transfer to a serving platter. Garnish with little dill sprigs or a light dusting of chopped fresh dill.

Tips & Variations

• Extra Cheesy: Mix in 2 Tbsp crumbled feta or goat cheese for tang.

• Make Ahead: Assemble bites on the sheet, cover, and refrigerate up to 4 hours; bake straight from the fridge (add 2 minutes to baking time).

• Veggie Boost: Stir in finely chopped roasted red peppers or sautéed mushrooms.

• Spice Kick: Add ¼ tsp red‑pepper flakes or a dash of cayenne to the filling.

Enjoy these warm, pillowy parcels while the pastry’s crisp and the cheese’s gooey—guaranteed to disappear fast!