I agree with other posters that the directions are wonky. However, a moderately experienced cook can figure out how to make it work. That being said, these morsels are pretty tasty for the amount of effort involved. I did use fresh garlic and onion. I also subbed Greek yogurt for the mayo. I do that a lot because I don't like mayonnaise - light, heavy or anything in between. I also baked half one night (one sheet of puff pastry) and froze those made with the remaining sheet of puff pastry and filling for another time. Pulling one or two out and baking up in the toaster oven is a great snack!
Spinach and Artichokes in Puff Pastry
These spinach and artichoke appetizers only look difficult to make. The secret is puff pastry. Simply spread the filling over the pastry, slice, and bake.
Yield: Makes 4 dozen
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 (17.3-ounce) package frozen puff pastry
- Drain spinach well, pressing between layers of paper towels.
- Stir together spinach, artichoke hearts, and next 5 ingredients.
- Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-half spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
- Bake at 400° for 20 minutes or until golden brown.
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