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.
I haven't made these, yet, but you might try slicing them using unflavored dental floss. Just slide the floss underneath, bring it up around and cross over the top, then pull the ends in opposite directions almost like you are tying a shoe- don't do the half knot, though), and it will cut right through. Grandma taught me to do this when making cinnamon rolls....
Didn't have onion powder and didn't even add onions but they were still outstanding! Also they have an impressive presentation! I also didn't have any frozen spinach but I did have a bag of fresh, so microwaved it until wilted, drained, and it worked out fine!
I know you probably wrote this a long time ago, but I have a simple question: do these need to be served warm or can they be room temperature?
I saute fresh garlic (or bottled) and onion and also add 1/4 cup of finely diced sun-dried tomatoes. Asiago cheese also works well.
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!
Easy to make, tastes great, would make again. Used real garlic (3 cloves) and onion instead of powdered, also added 1 Tbsp of horseradish for a bit of kick. Next time I may try a chipotle pepper. Instructions are off, can't spread 1/4 of mix on each of two pastry sheets. Easily corrected though.
It was the most popular appy at Christmas. It was also easy to make
I wasn't wowed. It was good, and it was very quick and easy to throw together..but I had a hard time slicing it...it would just lose it's shape and fall apart. They ended up not looking very good and I had about half of them left over.
Good easy recipe... I followed the advice of others and used fresh garlic and onion and added the sharp cheddar and fire roasted peppers.
Yes, I did notice errors in this recipe. There are only two sheets of pastry in a 17.3 ounce package, so why does the recipe say to "spread 1/4th" of the spinach mixture over pastry sheet. Also, if you end up with only two rolls and cut each one into 1/2" thick slices, it does not make 4 dozen. I spread 1/2 of the mixture on the two pastry sheets and wound up with about 38 pieces when I sliced it.
I had a dinner party and the guests LOVED IT. My Husband wants me to make them all the time. They were a big hit. Everyone was asking for the recipe.
Has anyone noticed how screwy the directions are? I assume this would be for 2 packages of puff pastry and not one? though, that would mean a lot less filling. I've been using half the mixture on each sheet of pastry. It comes out nice - maybe a little soggy? but still tasty. Does anyone have anything on this?
I made this with silken tofu 1 tsp lemon juice and vegan parmeasan cheese. Pepperridge farms puff pastry is vegan. My vegan kids loved it and my non vegan guest did to. Keeps frozen without problems.
