This Spinach Artichoke Puff Pastry Star is the ultimate holiday appetizer. It is equal parts festive, flaky, and completely irresistible. Buttery puff pastry is layered with a creamy, cheesy spinach artichoke filling, then twisted into a beautiful star shape that’s meant to be pulled apart and shared. It bakes up golden, crisp, and puffy on the outside with a warm, savory center that feels fancy without being fussy.
Perfect for holiday parties, Christmas Eve appetizers, or cozy winter gatherings, this snowflake looks impressive but comes together easily with store bought puff pastry and simple ingredients. Serve it straight from the oven while it’s warm and melty, and watch it disappear fast.
Why you’ll love this recipe!
What ingredients do I need?
- Spinach: Chopped spinach adds color and balance to the rich cheese filling. Make sure it’s very well drained to prevent soggy pastry.
- Artichokes: Chopped artichokes bring a slightly tangy, savory bite that pairs perfectly with the cheeses.
- White Cheddar: Adds sharpness and melts beautifully into the filling.
- Gruyere (or Swiss): Nutty and smooth, this cheese gives the dip depth and richness.
- Parmesan: Freshly shredded parmesan adds salty, savory flavor and helps the filling hold together.
- Cream Cheese: The base of the dip, making everything creamy and spreadable.
- Garlic Powder and Onion Powder: Classic seasoning that enhances the spinach artichoke flavor.
- Paprika: Adds subtle warmth and color.
- Salt and Black Pepper: Balances and brings all the flavors together.
- Egg Wash: Brushed on top for a golden, glossy finish.
- Puff Pastry: Buttery, flaky layers that puff beautifully in the oven and make this recipe feel special with minimal effort.
Recipe Variations
- Not an artichoke fan? Omit the artichokes and replace with a little extra spinach. Same with the spinach, make this with only artichokes if you want.
- Add a pinch of crushed red pepper flakes in the filling for a little heat.
- Mix in cooked, chopped bacon in the filling for a smoky twist.
- Add a few tablespoons of chopped sun dried tomatoes to the filling for a pop of color and tang.
- Sprinkle everything bagel seasoning on top before baking (but after the egg wash).
Pro Tips
- Make sure to squeeze the moisture out of the spinach extremely well. Excess moisture can prevent the pastry from puffing well and make it soggy.
- Chill the assembled snowflake for 10 minutes before baking if your kitchen is warm. Cold puff pastry gets puffier.
- Use a sharp knife or pizza cutter for clean, even cuts.
- Serve warm for the best pull apart texture and flavor.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Cheese: Swap Gruyere for Swiss, mozzarella, or provolone. Swap white cheddar with regular sharp cheddar
- Spinach: Use frozen spinach or fresh spinach (just sauté and squeeze dry)
- Artichokes: Use marinated artichokes for extra flavor (pat dry first)
- Puff Pastry: Do this with an bread dough (like what I use for my Cinnamon Roll Star Bread) or pizza crust.
Dietary Substitutions
- Vegetarian: Naturally vegetarian as written
- Gluten Free: Use gluten free puff pastry if available
- Lower Fat: Use reduced fat cream cheese and lighter cheese blends
Leftovers and Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven until warmed through to maintain crispness. Avoid microwaving if possible, as it can soften the pastry.
But, I Still Have A Few Questions…
Can I make the spinach artichoke puff pastry snowflake ahead of time?
Yes, this is a great make ahead appetizer. You can fully assemble the snowflake up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, brush with egg wash and bake as directed. This makes holiday entertaining much easier.
How do I get excess moisture out of the spinach?
Removing moisture is key for flaky puff pastry. If using frozen spinach, thaw it completely, then squeeze it firmly in a clean kitchen towel or several layers of paper towels until no liquid remains. For fresh spinach, sauté until wilted, let cool slightly, then squeeze dry the same way. The drier the spinach, the better your pastry will puff.
Can I freeze this puff pastry snowflake?
Yes. Assemble the snowflake completely, then freeze uncovered until solid. Wrap tightly and store frozen for up to one month. Bake directly from frozen, adding 5–10 minutes to the baking time, until golden and fully puffed.
What if my puff pastry starts to get too warm while shaping?
If the pastry becomes soft or sticky, place the assembled snowflake in the refrigerator for 10–15 minutes before baking. Cold puff pastry creates better layers and a taller, flakier rise.
Can I use marinated artichokes?
Yes, but be sure to drain and pat them very dry first. Marinated artichokes add great flavor, but extra oil or liquid can affect the texture of the filling and pastry.
Why didn’t my puff pastry puff up properly?
This usually happens if the filling has too much moisture or the pastry wasn’t cold enough going into the oven. Make sure spinach and artichokes are well drained and the oven is fully preheated to 400°F.
What dipping sauces pair well with this?
This snowflake is delicious on its own, but it also pairs well with warm marinara, garlic aioli, or a creamy roasted red pepper dip.
How do I reheat leftovers without losing crispness?
Reheat leftovers in a 350°F oven for 8–10 minutes until warmed through. Avoid microwaving, as it can make the puff pastry soft.
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Spinach Artichoke Puff Pastry Star
Ingredients
- ½ cup chopped spinach drained and squeezed dry
- ½ can artichokes chopped
- ¼ cup shredded white cheddar
- ¼ cup shredded Gruyere or Swiss
- ¼ cup freshly shredded parmesan
- 4 oz cream cheese softened
- ¾ tsp garlic powder
- ¾ tsp onion powder
- ¼ tsp paprika
- ½ tsp salt
- Pinch black pepper
- 1 egg whisked (for brushing)
- 2 sheets puff pastry thawed
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roll out one puff pastry sheet and trim just enough around the edges to create a circle. Transfer to the prepared baking sheet.
- In a bowl, mix spinach, artichokes, cheeses, cream cheese, garlic powder, onion powder, paprika, salt, and pepper until well combined.
- Spread the spinach artichoke mixture evenly over the pastry, stopping just before the edge.
- Place the second puff pastry sheet on top and trim to match the bottom layer.
- Place a small bowl or glass in the center. Cut 16 equal slices from the edge of the bowl outward to the edge of the pastry.
- Take two strips at a time, twist them outward 2-3 times, and pinch the ends together. Repeat all the way around to form a star.
- Brush the entire surface with egg wash.
- Bake for 25 minutes, or until puffed and golden brown.
- Serve warm and pull apart to enjoy.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.