Rating: 4 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Southern Living November 2000

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Yield:
Makes 4 dozen
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Ingredients

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Directions

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  • Drain spinach well, pressing between layers of paper towels.

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  • 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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