Rinse and chop the cooked artichoke hearts before placing them in a mixing bowl.

Thaw and drain the frozen spinach thoroughly, then add it to the bowl with chopped artichokes.

Combine the spinach, cream cheese, nutritional yeast, minced garlic, Dijon mustard, salt, and pepper in the bowl. Mix until smooth and creamy.

Defrost the puff pastry as you preheat the oven to 400°F.

Roll out the pastry, then cut it into squares and press each square into a greased muffin tin.

Spoon the creamy spinach-artichoke mixture into each square, filling them generously.

Place the muffin tin in the oven and bake for 25-28 minutes, or until golden brown.

Allow the bites to cool for 5 minutes in the tin before removing to a serving platter.