- Prep Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings
- 1 (14oz) can Vigo Artichoke Hearts in water, drained
- 2/3 cups thawed and well-drained frozen spinach
- 1 cup shredded mozzarella
- 1/3 cup soft cream cheese, room temperature
- 2 tablespoons Alessi Caper BerriesAdd
- 1/4 cup Alessi Su-Dried Tomatoes, choppedAdd
- 3 tablespoons Alessi PestoAdd
- 1 sheet thawed puff pastry, cold
Preheat the oven to 425 degrees F. Roughly chop the artichoke hearts. I cut them into quarters and eighths. Add to a medium sized mixing bowl and stir in the spinach, mozzarella, cream cheese, capers, sun-dried tomatoes, and pesto until well combined.
Transfer the puff pastry to a sheet of parchment paper. Roll out the puff pastry to 10 1/2 inches wide. Use a 10 1/2 inch dinner plate as a template to cut a large circle out of the puff pastry. Use a 4-inch bowl or cup as a template and gently press into the center of the pastry circle to outline a smaller circle, but do NOT cut all the way through the pastry! Use a paring knife to cut across the smaller circle. Now make a perpendicular cut across the small circle. Make two more cuts across the small circle to create four equal triangles. This is easiest to understand by watching the video. If the pastry becomes too soft to work with easily, just pop it in the freezer for 5 minutes to firm up.
Spoon the spinach artichoke mixture in a ring around the puff pastry, leaving an inch border around the outer edge. Pick up the tip of one of the center triangles and carefully wrap it over the filling and outer edge of pastry to seal. A little water can help the pastry adhere to itself. Continue with each triangle, wrapping over the filling to create a wreath.
Transfer the parchment paper to a cookie sheet and bake until the pastry is golden brown and puffed, about 20 minutes.
Vegan Option: Be sure to use non-dairy Mozzarella shreds, cream cheese, pesto, and puff pastry.
Gluten Free Option: Be sure to use gluten-free puff pastry - it does exist!
Featured on: Yummy Mummy Kitchen