Ingredients

The following ingredients have 4 Servings
  • 10 oz package spinach (thawed and excess water squeezed out)
  • 12 oz jars of marinated artichoke hearts (2- 6oz jars, drained)
  • 4 oz cream cheese (half a block at room temperature)
  • 1 clove garlic
  • 1 cup Gruyere cheese (shredded (sub your favorite cheese))
  • 14 oz package of puff pastry (thawed (should contain 2 portions))
  • water for brushing
  • 1 egg (beaten)

Instruction

  • Heat oven to 375°F. Line a baking sheet with parchment paper and set aside.
  • In the base of a 7-cup food processor fitted with a steel blade combine the spinach, artichokes, cream cheese and garlic. Blend until smooth.
  • Roll out your puff pastry to 10 X 10 inches (if it is pre-rolled use it as is).
  • Spread half of the filling across the puff pastry, leaving a 1 inch strip empty at one end.
  • Sprinkle with half of the cheese.
  • Brush the one inch of pastry that was left exposed with water.
  • Starting at the end opposite of the water-brushed pastry, roll the pastry up. Press gently to seal the end.
  • Brush the 'log' with egg wash.
  • Using a sharp knife, slice into 1/2 inch slices.
  • Arrange on parchment or silicone mat-lined baking sheet, brush tops with more egg wash, and bake for 18-22 minutes, until lightly golden.
  • Repeat with the second sheet of puff pastry and remaining ingredients.