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
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
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