Spinach and Artichoke Swirls

by angelika on November 24, 2010

Are you going to a Thanksgiving potluck? Or perhaps already planning a Christmas party? Have I got the appetizer for you. I absolutely adore this Spinach and Artichoke Swirl. It is rich and crispy, cheesy and decadent, and most importantly… super easy to make!

I made these for the first time for our annual Solstice Party last year. They became an instant favorite. To me, the real selling point besides the amazing taste, is the fact that you can make these months ahead of time and freeze! Then you just slice and bake when you need a quick appetizer. Anyone who has planned a party knows that having a few dishes that can be successfully made in advance can really make all the difference in your party planning and stress level. Entertaining should be fun, right?

Spinach and Artichoke Swirls 
1 package puff pastry
10 oz frozen spinach, thawed
1 can artichoke hearts, drained and diced finely
1/2 cup garlic aioli (I use Wildwood) 
2/3 cup grated parmesan
1 tsp garlic powder
1 tsp dried onion
1/2 tsp pepper 
1/4 tsp salt
Take the puff pastry out of the freezer and let it thaw on the counter for 20 minutes. Drain the spinach well. I press it into a colander with my fists until no water comes out. Drain the artichoke hearts and chop them finely. Shred the parmesan cheese. Mix all ingredients in a medium size bowl. 

Flour a board and roll out one sheet of puff pastry. Fill the sheet of puff pastry with half of the filling leaving an inch at the top. Roll up the puff pastry jelly roll style. Wrap tightly in plastic and freeze for at least 30 minutes and up to 3 months. Repeat with the other sheet of puff pastry and the remaining filling. 
When you are ready to serve preheat the oven to 400º. Take the frozen pastry roll from the freezer and let it sit on the counter until the oven is preheated. About 10 minutes. Then you just slice and bake. I like them about one inch thick. 
They are ready when they are puffed up and golden. I actually prefer these little tasty bites at room temperature. I think it really allows all the flavors to develop, and the juxtaposition of the crunchy pastry with the creamy cheese and vegetables is truly divine. Not to mention visually appealing. 
A votre santé! 

{ 2 comments… read them below or add one }

Anonymous February 11, 2012 at 10:46 pm

Is that chopped onion on the board in the top picture?


Angelika February 11, 2012 at 10:51 pm

No, it's grated Parmesan. :)


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