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Spinach and Artichoke Tartlets

by Caper and Olive
(IC: instagram)
48 bites
45 min
Since COVID everyone has been a little weary about food at a party where multiple people can take from. In other words, dips have kind of taken a backseat to single serve food options.
I have always been a fan of hors d' oeuvres, so it is no surprise to my family when I find a way to make a favorite dish or something with favorite flavors into a bite-sized appetizer.
Enter these yummy spinach and artichoke tartlets. Use pre-made pie crusts to expedite this process. I love me some Pillsbury pie crusts.. they make pulling together dishes super simple and you know they will always be delicious.
Spinach and Artichoke Tartlets
Recipe details
Ingredients
- 1 (8)oz package of cream cheese, softened
- 1/4 cup sour cream
- 1 cup shredded mozzarella
- 2 cups fresh baby spinach, finely chopped
- 1 (15)oz can of quartered artichoke hearts, finely chopped
- 1 tsp fresh dill, chopped
- 1 tsp kosher salt
- 1/4 tsp ground white pepper
- 1 pkg prepared pie crusts (such as Pillsbury)
Instructions
- Preheat oven to 375°.
- Lightly spray a mini muffin tin with non stick cooking spray and set aside.
- In a large mixing bowl, add the softened cream cheese, sour cream, shredded mozzarella, chopped baby spinach and artichoke hearts, fresh dill, kosher salt and ground white pepper. Using a rubber spatula, fold in all the ingredients and combine well so that the chopped vegetables and herbs are evenly distributed throughout.
- Take the refrigerated pie crust out of the packaging and roll onto a floured surface. Using a rolling pin, roll out the pie crust to 1/8’ inch thick. Then using a 1 1/2” round cookie cutter, cut rounds out and place the rounds into a mini muffin tin. Most mini muffin tins hold 24. Repeat for the 2nd pie crust, but refrigerate the small rounds until ready to use.
- Using one finger, press gently down the center of each round and work the dough up the sides of the mini tin, creating a cup for the spinach and artichoke mixture.
- Spoon a heaping teaspoon of the spinach and artichoke mixture into each muffin cup. Bake in oven for 18-20 minutes, until filling and crust is golden brown. Let rest for 10 minutes before using a mini spatula to pop the tartlets out. (Repeat with other pie crust)
Tips
- NOTE: These can be made ahead and either put in the refrigerator for up to 2 days, or freeze for up to 1 month. To reheat, bake in the oven at 375° for 15 minutes. If frozen, allow to thaw before reheating.

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Published March 17th, 2022 1:46 PM
Comments
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I love spinach and artichoke separately or together, I'll be making these little delights soon.
Thank you