Spinach and Artichokes in Puff Pastry
Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1 (14-ounce) can artichoke hearts, drained and chopped(I use 1/2 marinated artichokes and 1/2 reg-it gives them more flavor)
- 1/2 cup mayonnaise (I use light safflower mayo)
- 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
Preparation
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 one-fourth 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.
Southern Living, NOVEMBER 2000
Thaw out pastry sheets. Chop the artichokes. I doubled my recipe and used a jar of marinated artichokes and a can of artichoke hearts.
Drain thawed spinach making sure that all liquid is squeezed out. I used a spoon and a fine strainer. You can also use cheesecloth and wring out all liquid.
Mix all ingredients in a large bowl.
Roll out pastry dough and make an even, smooth surface with a rolling pin. Spread mixture onto pastry leaving a small border on each end.
Roll up in a jelly roll fashion. Wrap in plastic wrap and freeze in a ziploc bag until ready to use.
Thaw on countertop for 20-30 minutes. You want them to still be very firm. Slice into 1/2 inch slices. Mix 1 egg and 1 tbsp water in a small dish. Brush egg mixture on each piece before baking.
Bake at 400 for 20 minutes or until lightly brown. These pinwheels are always a big hit!
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