Spinach and Artichoke Puff Pastry

• Spinach and Artichoke Puff Pastry can be served as a light lunch
• With a small salad or cup of soup.
• Spinach and Artichoke Puff Pastry can also be sliced on the
• Diagonal and served as an appetizer.
• Spinach and Artichoke Puff Pastry~
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 T olive oil
• 1-10 oz package frozen spinach
• thawed and squeezed dry
• 1- 14 oz can chopped artichoke hearts*
• 1 T heavy cream
• salt and pepper to taste
• 1 t smoked paprika
• 1 T chopped fresh parsley or
• 1 t dried parsley flakes
• 1/2 cup grated Parmesan cheese
• 1/3 cup sour cream
• 1- package (17-1/4 oz) frozen
• puff pastry dough, thawed
• 1 egg
• 2 T water
• In a small saute' pan
• Heat olive oil over medium heat
• Add shallots and garlic

Stir until tender

About 5-8 minutes

Add spinach and artichoke hearts

Stir until combined.

Add cream, salt, pepper, paprika, parsley

Parmesan cheese and sour cream

Stir until combined

Remove from heat

Set aside

Unfold both pastry sheets on a

Lightly floured surface

Spread spinach/artichoke mixture

Over half of each sheet of dough to

Within 1/2 inch of edges

Fold empty half of pastry sheet

Over filling and press edges together

With the tines of a fork to seal

Line a baking sheet with parchment paper

Place puff pastries on parchment paper

Make several slits in the top of puff pastry

Beat together egg and water

Brush egg wash over puff pastry

Bake at 425 for 8-12 minutes or

Until crust is golden brown

*Note: You can substitute frozen chopped artichoke hearts for the canned version.

Use 1 cup frozen, chopped artichoke hearts, thawed.

You can find frozen artichoke hearts here in Northern WI at the terrific Trig's in

Rhinelander WI. Stop back during Super Bowl Week, when I will be sharing a recipe for

Hot Artichoke Dip~ Go Pack Go~

Read more about Trig's Caramel Corn