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Spinach & Artichoke In Puff Pastry Recipe
|Chopped frozen spinach||1⁄4 Cup (4 tbs), thawed and drained|
|Canned artichoke||14 Ounce, chopped into pea size pieces (1 Can, Hearts / Bottoms)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
|Garlic powder||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Puff pastry dough||17 1⁄3 Ounce (1 Package)|
Serving size: Complete recipe
Calories 3394 Calories from Fat 2024
% Daily Value*
Total Fat 225 g346.5%
Saturated Fat 63.4 g317%
Trans Fat 0 g
Cholesterol 112.6 mg
Sodium 3705.4 mg154.4%
Total Carbohydrates 303 g101.1%
Dietary Fiber 31.6 g126.5%
Sugars 7.4 g
Protein 47 g94.4%
Vitamin A 23.7% Vitamin C 81.3%
Calcium 85.4% Iron 62.7%
*Based on a 2000 Calorie diet
Thaw puff pastry at room temperature.
Drain spinach in a colander; dry on a paper towel.
In a large bowl, stir together spinach, artichokes, mayonnaise, garlic powder, onion powder, and black pepper.
Cut unfolded puff pastry dough into three even parts; unfold and place on a lightly floured surface or waxed paper.
Cut each unfolded strip in half.
Place pastry dough on a cookie sheet; carefully drop the spinach mixture over 1/2 of the rectangle.
Fold the other half over the mixture and pinch to seal edges.
Bake for 20-25 minutes or until golden brown.