A platter of sliced and baked puff pastry swirls made with a spinach, chopped artichoke hearts and Parmesan cheese filling
  • Prep Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

  • 10 ounces frozen spinach, thawed
  • 1 can Vigo Artichoke Hearts, drained and chopped
  • 1/2 cup mayonnaise
  • 1/2 cup 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

Directions

Preheat oven to 400.

Drain spinach in a colander using paper towels to remove any excess moisture. In a bowl combine spinach, artichoke hearts, mayonnaise, cheese and garlic. Season with salt and pepper and mix until well blended.

Unfold pastry sheets onto a surface lined with parchment paper.  Divide spinach artichoke mix evenly onto both pastry sheets leaving about 1 inch of a border. Roll sheets starting with long side. Wrap in plastic wrap and freeze for 20 minutes until firm. Cut rolls into ½ inch slices and place onto a baking sheet lined with parchment paper.

Bake for 18 to 20 minutes, or until pastry is golden brown and puffy.