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Spinach and Artichokes in Puff Pastry




Source of Recipe


old file


List of Ingredients




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

Recipe






Preheat oven to 400 degrees F

Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, mayonnaise, Parmesan cheese, onion powder, garlic powder, and pepper.

Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Cut each sheet in half lengthwise.

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 for 20 minutes or until golden brown.

Yield: 4 dozen