Description
1 sheet puff pastry, thawed
1 cup fresh spinach, chopped
½ cup canned or jarred artichoke hearts, drained and chopped
½ cup cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
1 clove garlic, minced
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
1 egg, beaten (for egg wash)
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix cream cheese, Parmesan, mozzarella, garlic, onion powder, salt, and black pepper until smooth. Stir in the chopped spinach and artichoke hearts.
Roll out the puff pastry on a lightly floured surface and cut into 12 equal squares.
Spoon a small amount of the spinach-artichoke mixture onto the center of each square.
Fold the corners toward the center and gently pinch to seal. Brush the tops with the beaten egg for a golden finish.
Bake for 18-20 minutes until the pastry is golden brown and puffed.
Let cool slightly before serving. Enjoy warm!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 180 per pastry Servings: 12 pastries
