Description
A savory puff pastry braid filled with creamy spinach and artichoke mixture, perfect for appetizers or snacks.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten for egg wash
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, garlic, salt, and pepper until well combined.
- Roll out the puff pastry sheet on a floured surface into a rectangle.
- Spread the spinach mixture down the center of the pastry, leaving about 1 inch on each side.
- Make cuts on the sides of the pastry and braid over the filling.
- Brush the top with the beaten egg.
- Bake for 20-25 minutes or until golden brown.
- Let cool for 5 minutes before slicing and serving.
Notes
For a vegetarian option, ensure all ingredients are plant-based. Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2g
- Fat: 25g
- Carbohydrates: 22g
- Protein: 8g