Spinach and Artichokes in Puff Pastry

Spinach and Artichokes in Puff Pastry created by Margie99

This is a easy and tasty appetizer from the Complete Southern Cookbook. *See note about making ahead* **freeze time not included**

Ready In:
40mins
Yields:
Units:

ingredients

directions

  • Drain the spinach well, pressing between layers of paper towels to remove the excess moisture. In a large bowl, stir together the spinach, artichoke hearts, mayonnaise, cheese, onion powder, garlic powder, and pepper.
  • Unfold the pastry sheets and spread half the spinach mixture evenly over each sheet, leaving a 1/4 inch border. Roll up jelly-roll style, pressing to seal the seams.
  • Wrap in plastic wrap and freeze 25 minutes. Meanwhile, preheat the oven to 400 F and lightly grease 2 baking sheets. Cut the rolls into 1/2 inch thick slices and place on the prepared baking shees. Bake 20 minutes, or until golden brown.
  • Serve warm.
  • *Note* Uncut tolls may be frozen up to three months. Thaw overnight in the refrigerator before proceeding to bake and serve.
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RECIPE MADE WITH LOVE BY

@Debbwl
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@Debbwl
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"This is a easy and tasty appetizer from the Complete Southern Cookbook. *See note about making ahead* **freeze time not included**"
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  1. Margie99
    I liked the flavor of it a lot. I froze it for a week or so. When I thawed it, it had a greenish oil oozing from it. I baked it as directed and they tasted great, they didn't slice really pretty like I am sure they would have if I had made them right away. Overall, good stuff.
    Reply
  2. Margie99
    Spinach and Artichokes in Puff Pastry Created by Margie99
    Reply
  3. Debbwl
    This is a easy and tasty appetizer from the Complete Southern Cookbook. *See note about making ahead* **freeze time not included**
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