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Spinach and Artichoke Puff Pastry Recipe

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This recipe for Spinach and Artichoke Puff Pastry is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 oz frozen chopped spinach, thawed
14 oz artichoke hearts, drained and chopped
1/2 c mayonnaise
1/2 c grated Parmesan cheese
1 tsp onion powder
1 tsp garlic powder
1/2 tsp pepper
1 17.3-oz pkg frozen puffed pastry
Directions:
Directions:
Drain spinach between paper towels very well. Stir together spinach, artichokes, and next 5 ingredients. Thaw puff pastry at room temperature for 30 minutes. Unfold pastry and place on a lightly floured surface or heavy duty plastic wrap.
Spread mixture onto the shells leaving a 1/2 inch border.
Roll up pastry, jelly roll fashion, pressing to seal the seam. Wrap in plastic wrap; freeze for 30 minutes (may freeze up to 3 months).
Bake at 400º for 20 minutes or until golden brown.
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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