Spinach & Artichoke in Puff Pastry PDF Print E-mail
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This recipe produces a handy appetizer that is sure to impress guests at your cocktail party.  It's also unique because the prepared pastry can be frozen for several months before baking----takes some of the stress over last-minute party preparations . . .


  • 1 10-ounce package frozen chopped spinach, thawed
  • 1 14-ounce can artichoke hearts, drained, tough outer leaves removed, and chopped
  • ½ cup mayonnaise
  • ½ cup grated Parmesan cheese
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 1 17.3-ounce package frozen puff pastry
  1. Drain spinach well, pressing between layers of paper towels
  2. Stir together spinach, artichoke, and next 5 ingredients
  3. Thaw pastry at room temperature for 30 minutes; unfold and place on lightly floured surface or heavy-duty plastic wrap
  4. Spread ¼ of spinach mixture evenly over pastry, leaving ½” border
  5. Roll up pastry sheet (jelly roll fashion), pressing to seal seam; wrap in heavy-duty plastic wrap; repeat for remaining pastry and spinach mixture
  6. Freeze 30 minutes, remove and cut into ½” thick slices
  7. Bake at 350° for 25 minutes, until pastry browns and serve hot

Serves 6-9

Rolls may be frozen up to 3 month