Makes 4 dozen

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.

How to Make It

Step 1

Drain spinach well, pressing between layers of paper towels.

Step 2

Stir together spinach, artichoke hearts, and next 5 ingredients.

Step 3

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.)

Step 4

Bake at 400° for 20 minutes or until golden brown.

Ratings & Reviews

Nc1kwa's Review

December 05, 2008
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.

April 05, 2018
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?

Very Good!

December 31, 2017
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. 

Excellent & Easy!

September 09, 2018
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!

Mark33's Review

October 30, 2012

Kierklo's Review

December 19, 2011

CatherineRose's Review

December 10, 2009
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.

MissMisha's Review

January 21, 2013
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!

jeannes's Review

December 18, 2010
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.

jens5115's Review

November 05, 2010
Good easy recipe... I followed the advice of others and used fresh garlic and onion and added the sharp cheddar and fire roasted peppers.