Options

Format:
Include:
PRINT

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.

Southern Living NOVEMBER 2000

  • Yield: Makes 4 dozen

Ingredients

  • 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

Preparation

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.

advertisement

Go to full version of

Spinach and Artichokes in Puff Pastry recipe

advertisement