Spinach Artichoke Swirls

Tender Layers, Slowly Earned

There is something quietly satisfying about a dish that looks effortless but carries a certain patience within it. These swirls begin as something humble — a filling both rich and earthy, spread across a sheet of dough with an unhurried hand — and then the oven does the slow, faithful work of transformation. They emerge golden, layered, and impossibly tender at the center. The kind of thing you set on a table and watch disappear without anyone quite admitting how many they've had.

Ingredients

• 10 ounces frozen spinach, thawed
• 1 can Vigo Artichoke Hearts, drained and chopped
• 1/2 cups mayonnaise
• 1/2 cups shredded Parmesan cheese
• 1 teaspoon Alessi Garlic Puree
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1 17.3 ounce package from puff pastry sheets, thawed

Instructions

1. Preheat oven to 400.
2. Drain spinach in a colander using paper towels to remove any excess moisture.
3. In a bowl combine spinach, artichoke hearts, mayonnaise, cheese and garlic.
4. Season with salt and pepper and mix until well blended.
5. Unfold pastry sheets onto a surface lined with parchment paper.
6. Divide spinach artichoke mix evenly onto both pastry sheets leaving about 1 inch of a border.
7. Roll sheets starting with long side.
8. Wrap in plastic wrap and freeze for 20 minutes until firm.
9. Cut rolls into ½ inch slices and place onto a baking sheet lined with parchment paper.
10. Bake for 18 to 20 minutes, or until pastry is golden brown and puffy.