Spinach and Artichoke Puff Pastry

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Spinach and Artichoke Puff Pastry

Spinach and Artichoke Puff Pastry
can be served as a light lunch,
with a small salad or cup of soup.

Spinach and Artichoke Puff Pastry
can also be sliced on the diagonal and
served as an appetizer.

Spinach and Artichoke Puff Pastry

Ingredients

• 1 shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (10 oz) package frozen spinach, thawed and squeezed dry
• 1 (14 oz) can chopped artichoke hearts*
• 1 tablespoon heavy cream or milk
• salt and pepper, to taste
• 1 teaspoon smoked paprika
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
• 1/2 cup grated Parmesan cheese
• 1/3 cup sour cream
• 1 (17 1/4 oz) package frozen puff pastry dough thawed
• 1 egg
• 2 tablespoons water

Cooking Directions

1. In a small saute' pan, heat olive oil over medium heat, add shallots and garlic, stir until tender about 5 to 8 minutes. Add spinach and artichoke hearts. Stir until combined. Add cream or milk, salt, pepper, paprika, parsley, Parmesan cheese and sour cream. Stir until combined, remove from heat. Set aside.
2. Unfold both pastry sheets on a lightly floured surface. Spread spinach/artichoke mixture over half of each sheet of dough to within 1/2 inch of edges. Fold empty half of pastry sheet over filling and press edges together with the tines of a fork to seal.
3. Line a baking sheet with parchment paper. Place puff pastries on parchment paper. Make several slits in the top of puff pastry.
4. Beat together egg and water. Brush egg wash over puff pastry.
5. Bake at 425º for 8 to 12 minutes or until crust is golden brown.

*Note: You can substitute frozen chopped artichoke hearts for the canned version.
Use 1 cup frozen, chopped artichoke hearts, thawed.

Spinach, Artichoke, Puff Pastry