A touch of artichoke and spinach creates a savory taste to this dish. It also gives this pinwheel recipe a nice touch of color.
How To Make Spinach and Artichoke Pinwheels
Ingredients
- 10 oz Spinach, Frozen.Chopped. Thawed
- 14 oz Artichoke Hearts, Chopped (Not Marinated)
- 17 oz Package Puff Pastry, Thawed
- 1 Garlic Clove, Minced
- 1 tbsp Onion, Minced
- ½ cup Sour Cream
- ⅔ cup Parmesan Cheese, Grated
- dash Salt And Pepper
Instructions
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Drain water off spinach and press out as much as you can with paper towels.
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Combine spinach, artichoke hearts, Parmesan cheese, sour cream, onion, garlic and salt and pepper and mix well.
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Spread out the individual sheets of pastry and place an equal measure of the spinach mixture on each sheet.
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Spread mixture evenly on pastry. Roll up each sheet in a jellyroll shape. Wrap in plastic wrap and chill for several hours.
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Remove plastic wrap and cut rolls into 1/2" pieces. Place on a non-stick baking sheet and bake at 400 degrees for about 20 minutes.
Nutrition
- Sugar: 2g
- :
- Calcium: 207mg
- Calories: 551kcal
- Carbohydrates: 42g
- Cholesterol: 18mg
- Fat: 37g
- Fiber: 3g
- Iron: 3mg
- Potassium: 350mg
- Protein: 12g
- Saturated Fat: 12g
- Sodium: 675mg
- Vitamin A: 4637IU
- Vitamin C: 14mg
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