Appetizers, Vegetables

Spinach and Artichokes in Puff Pastry

  • 1 (10 0z) package Frozen Chopped Spinach
  • 1 (14 oz) can Artichoke hearts,drained
  • 1/2 cup Mayonnaise
  • 1/2 cups Parmesan, fresh, grated
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 1/2 teaspoons Black pepper
  • 1 (17.3 ounce) package Puff Pastry

    • Thaw and drain spinach well, pressing between layers of paper towels.

    Chop artichokes, stir together with spinach and next 5 ingredients.

    Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread 1/4 spinach mixture evenly over pastry sheet, leaving a 1/2 inch border. Roll up pastry, jelly roll fashion, pressing to seal seam; wrap in heavy duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30minutes; cut into 1/2 inch thick slices. Rolls may be frozen up to 3 months.

    Bake at 400º for 20 minutes or until golden brown. Yield: 4 dozen

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Rebecca Grant of Greensburg KY. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!