About two years ago, my mom emailed me this easy recipe for an adorable appetizer: pastry swirls filled with spinach, artichoke and cheese. The recipe had fallen towards the back of my appetizer book, but made a grand re-entrance over Labor Day weekend at the lake when my in-laws hosted about a dozen people for dinner.
I switched things up a bit and, in lieu of using trusty artichoke hearts, I actually bought a can of artichoke bottoms. I thought that the texture of the artichoke heart leaves might be a nuisance in a delicate little pastry; as I expected, the tender artichoke bottoms were just perfect.
These make a gorgeous display and they’re fun to eat: while the outside of the spiral is flaky, the inside is soft and cheesy! You could fill these with anything you’d like – italian sausage, cream cheese, crabmeat, garlic butter, or any combination thereof.
Spinach Artichoke Pastry Spirals – recipe from my mom
1 package frozen puff pastry sheets (contains 2 sheets) – thawed!!!
1/2 C real mayo
3/4 C grated parmesan
1 tsp garlic powder
pinch of salt + pepper
1 pkg frozen spinach, thawed and well drained
1 can artichoke bottoms, chopped finely
Heat oven to 400. Spray 2 large cookie sheets with Pam. Mix all ingredients except pastry sheets.
Unfold one of the pastry sheets. Spread half of the mixture onto the sheet. With the short side closest to you, roll up the sheet like a jelly role. Repeat with remaining pastry sheet.
Using a sharp knife, cut each roll into slices 1/2-inch thick. Place 2 inches apart on baking sheet. Bake 15-20 minutes until golden.