Spinach and Artichoke in Puff Pastry

Spinach and Artichoke in Puff Pastry


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


  1. Drain spinach well, by placing in a clean dish towel and twisting each end of the towel.
  2. Stir together spinach, artichoke hearts, and next 5 ingredients.
  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.
  4. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap.
  5. 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.)
  6. Bake at 400° for 20 minutes or until golden brown.

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