Spinach and Artichoke Puff Pastry Recipe
- 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