Spinach and Artichokes in Puff Pastry

  • 1 (10 oz.) package frozen chopped spinach, thawed
  • 1 (14 oz.) can artichoke hearts, drained and chopped
  • 1/2 cup mayonnaise
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground pepper
  • 1 (17.3 oz.) package frozen puff pastry
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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 1/4 spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jelly roll 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° F (205*C) for 20 minutes or until golden brown.

Servings: 4 dozen
Submitted by: Recipe Group Member