Description
Golden, flaky puff pastry spirals filled with creamy spinach and tangy artichokes, perfect for a cozy brunch or party snack.
Ingredients
Scale
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, finely chopped
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper until well combined.
- Roll out puff pastry on a lightly floured surface if needed. Keep chilled until ready.
- Spread filling evenly over the pastry, leaving a 1-inch border. Roll tightly into a log and slice into 1-inch rounds.
- Place rounds on the baking sheet, brush tops with beaten egg, and bake for 15 to 18 minutes until golden and puffed.
- Let cool slightly before serving. Optionally sprinkle with Parmesan or chili flakes before serving.
Notes
- Ensure spinach is well-drained to avoid soggy pastry.
- Use cold filling to make slicing easier and cleaner.
- Freeze pastry log for 5 minutes before slicing for best shape.
- Serve with marinara, aioli, or yogurt dip for extra flavor.
Nutrition
- Serving Size: 1 pastry
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: spinach artichoke pastry, puff pastry appetizer, spinach artichoke bites