Spinach & Artichoke Bites


Makes 12 regular, or 24 mini bites

Prep time: 15 minutes.

Cook time: 40 minutes.


  • 1 cup finely chopped frozen spinach, packed (about 5 oz)
  • 1, 10 oz bag of artichoke hearts, drained and finely chopped
  • 3 large garlic cloves, minced
  • 1 cup finely shredded mozzarella cheese
  • 1 cup Good Culture Cottage Cheese
  • ½ teaspoon sea salt
  • Freshly ground pepper, to taste
  • 1, 8-oz can crescent roll dough, gluten free or regular
  • ¼ cup grated parmesan cheese


  1. Arrange a rack in the center of the oven, and preheat to 350F.
  2. Use cooking spray to lightly grease a mini muffin tin.
  3. In a large mixing bowl, combine the spinach, artichoke hearts, garlic, mozzarella, and cottage cheese. Season with sea salt and freshly cracked black pepper, and stir well to incorporate. Set aside.
  4. Lightly flour a work surface and rolling pin. Remove the crescent dough, and roll out to a 16×12” rectangle. Slice the dough into 4” squares, you should have 12 pieces.*
  5. Press one square of dough into each muffin tin slot. Add a heaping spoonful (about 2 tablespoons) of the prepared filling into each slot, and garnish with a pinch (about 1 teaspoon) of shredded parmesan cheese.
  6. Bake for 35-40 minutes, or until crust is golden and cheese is melted.
  7. Set aside to cool slightly before removing from the pan.

Notes: *To make mini bites, use a mini muffin tin, and stretch the dough into an 8×12” rectangle. Cut into 2” squares, you should have 24 pieces. Cook the bites for 25-30 minutes, or until golden and cheese is melted.