Tuesday, January 19, 2010

Spinach Artichoke Twists

adapted from Sparkling Ink

This is an easy and pretty finger food I brought to a party. They were light and savory and disappeared in 20 minutes.

10 oz (280 g) frozen spinach
10 oz (280 g) canned artichokes
1/2 cup (1.2 dl) cream cheese
1/2 (1.2 dl) Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
salt and pepper (to taste)
17 oz (480 g) frozen puff pastry

Preheat the oven to 400 F (200 C).
Drain the spinach, chop the artichokes and combine together along with parmesan cheese, cream cheese, garlic and onion powders and salt and pepper.

Thaw the puff pastry as directed. Spread the spinach-artichoke filling generously on the sheets. Carefully roll them up and press the end to seal the seam. They should look like little burritos. Next, using a sharp knife, slice the rolls into 1/2 inch thick slices and place them on a baking sheet. (It may help to put the rolls into the freezer for 30 minutes to make the slicing easier) Bake at for 15-20 minutes or until golden brown.


Annie Robertson said...

You can get to buy kitchen knivesonline as well. So, in this case you need not have to worry about going out in the scorching heat of the sun to get one for you.

Anonymous said...

I'm glad to hear the recipe was a success. I have also made the same kind of twist with red pesto - delicious! Lots of happiness to you and your family for the beginning of 2010. Looking forward to a new year of cooking and sharing inspiration with you:)

Cecile said...

This looks so yummy !! But I am not really fond of artichoke, is there anything I can use instead ?
Definitely need to try this :D