A deceptively easy party appetizer that combines the flavors of spinach and artichoke dip with crisp puff pastry.
Course Appetizer
Servings 30-35
Calories 121kcal
Author Denise
Ingredients
Filling
10ozpackage spinachthawed and excess water squeezed out
12ozjars of marinated artichoke hearts2- 6oz jars, drained
4ozcream cheesehalf a block at room temperature
1clovegarlic
1cupGruyere cheeseshredded (sub your favorite cheese)
Assembly
14ozpackage of puff pastrythawed (should contain 2 portions)
water for brushing
1eggbeaten
Instructions
Heat oven to 375°F. Line a baking sheet with parchment paper and set aside.
In the base of a 7-cup food processor fitted with a steel blade combine the spinach, artichokes, cream cheese and garlic. Blend until smooth.
Roll out your puff pastry to 10 X 10 inches (if it is pre-rolled use it as is).
Spread half of the filling across the puff pastry, leaving a 1 inch strip empty at one end.
Sprinkle with half of the cheese.
Brush the one inch of pastry that was left exposed with water.
Starting at the end opposite of the water-brushed pastry, roll the pastry up. Press gently to seal the end.
Brush the 'log' with egg wash.
Using a sharp knife, slice into 1/2 inch slices.
Arrange on parchment or silicone mat-lined baking sheet, brush tops with more egg wash, and bake for 18-22 minutes, until lightly golden.
Repeat with the second sheet of puff pastry and remaining ingredients.
Notes
* These may be made earlier in the day, then reheated just prior to serving for 10 minutes in a 350°F oven. *I used Gruyere, however you could use almost any hard cheese.