Loading component...
Loading component...
Loading component...
Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Meet your new go-to party appetizer! These Spinach, Artichoke and Feta Bites are warm, savory, and perfectly poppable—the kind of little bites that disappear faster than you can refill the platter. Pillsbury™ crescent dough keeps things simple, while marinated artichokes, creamy spinach, sun-dried tomatoes, and feta bring big, bright Mediterranean-inspired flavor. They’re also a great meatless appetizer to round out your party spread. Serve them for holiday gatherings, casual get-togethers, or any moment that calls for an easy, crowd-pleasing bite that feels a little special.
Just a handful of flavorful ingredients come together to make these savory spinach artichoke bites the star of the snack table.
Pillsbury™ Original Crescent Dough Sheet or Pillsbury™ Original Crescent Rolls: The tender, flaky shell that holds everything together—and makes prep extra easy! If you’re using crescent rolls, make sure to press the perforations together to seal them tightly.
Marinated Artichoke Hearts: These bring savory, tangy flavor that brightens the whole bite. You can use regular canned artichoke hearts instead, but they won’t have as much flavor.
Sun-Dried Tomatoes: These concentrated, tangy-sweet bites add a bright pop of Mediterranean flavor. If you don’t have any on hand, you can substitute the same amount of diced fresh tomatoes, thoroughly patted dry, although they’ll have more of a fresh, mild flavor instead.
Other Ingredients You’ll Need: Frozen spinach creates a classic Mediterranean-style base. Heavy cream adds richness, and salty, tangy feta cheese ups the flavor even more. If you’re not a fan of feta, you can substitute melty mozzarella or mild, creamy goat cheese instead.
These no-fuss appetizers look fancy but barely take any effort. Here’s a quick look at what to do. Keep scrolling for the full recipe!
Simmer frozen spinach and cream together in a saucepan until heated through. There’s no need to thaw the spinach ahead of time; it will thaw as the mixture heats up.
Roll out the Pillsbury™ Crescent Dough Sheet into a 12x8-inch rectangle. If you’re using crescent roll dough instead, make sure to firmly press the seams together to seal. Using a pizza cutter, cut dough into 24 squares.
Spray mini muffin cups with cooking spray, then gently press a dough square into each cup, pushing the dough up the sides. Add chopped artichokes, a spoonful of creamy spinach, sun-dried tomato pieces, and a sprinkle of feta into each cup.
Bake in a 375°F oven until the dough turns deep golden brown. Let the bites stand briefly before lifting out and serving warm.
Leftovers are great for next-day snacking! Here’s how to keep them fresh.
Store extra Spinach, Artichoke and Feta Bites in an airtight container for up to 3 days.
We don’t recommend freezing these bites as the dough will get soggy and dense when thawed.
Put individual bites on a sheet pan or in a baking dish. Reheat in a 350°F oven for 6 to 8 minutes to bring back that crisp, warm, just-baked texture.
Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. In a small pan, heat spinach and cream over medium heat until simmering. Remove from heat.
If using dough sheet: Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent rolls: Unroll dough into 1 large rectangle. Press into 12x8-inch rectangle, firmly pressing perforations and seams to seal. Using pizza cutter, cut dough into 6 rows by 4 rows to make 24 squares of dough.
Gently press squares into the bottoms of the mini muffin cups and three-fourths of the way up the sides.
Add 3/4 teaspoon artichokes, 1 heaping teaspoon spinach, a couple of pieces of tomato, and a sprinkle of feta cheese to each cup.
Bake 11 to 13 minutes or until dough is deep golden brown. Let stand 1 minute in muffin cups. Remove from muffin cups with fork. Serve warm.
We found that using tongs or a slotted spoon to transfer the creamy spinach into the cups was helpful; too much extra liquid makes the cups soggy.
Can't tell if your crescent dough is done? Use a fork to lift up one of the cups while still in the muffin pan.
