Preheat your oven to 400°F (200°C) and prepare a muffin tin by greasing 18 cups with melted butter.

Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 9 equal pieces and press them into the muffin cups.

In a large mixing bowl, combine the La Terra Fina Spinach Artichoke and Parmesan Dip, eggs, ½ cup of shredded Gruyere cheese, salt, and pepper. Whisk until well blended.

Divide the creamy mixture evenly among the pastry cups, filling each one about two-thirds full. Sprinkle the remaining Gruyere cheese on top.

Bake for 17-20 minutes or until the egg filling is set and the tops are golden brown.

Allow to cool for a few minutes before carefully removing from the muffin tin.

Serve warm as a delightful appetizer or part of a brunch spread.