Spinach Artichoke Swirls

If you love spinach artichoke dip and puff pastry, you’ll go bananas for these spinach artichoke swirls. These savory treats are so delicious, it’s impossible to eat just one! Plus, they’re beautiful so can be served as a compliment to your weekend brunch menu. Your guests will be begging for the recipe and “oohing and ahhing” in no time! These spinach artichoke swirls would be perfect as a part of a weekend brunch menu. Serve them alongside eggs, a fruit salad and mimosas. The recipe below is for 1 pastry sheet, which makes 6. However, you can easily double the recipe to make 12. In fact, I highly recommend it! While you can buy spinach artichoke dip from the grocery store, to use in this recipe, I would only recommend that if the dip has enough flavor. Otherwise, the swirls will be very bland. Trust me, I speak from experience, when I say I have tried this as a short cut. The fresh ingredients were flat out better, and had much more flavor than store bought, with this particular recipe. Try adding additional garlic, salt, pepper and red pepper flakes, to jazz up a store bought dip.

Ingredients:
1 puff pastry sheet
1 cup fresh spinach, chopped
1/4 cup artichokes, chopped
1/4 cup shredded parmesan cheese
1/8 cup cream cheese, softened
1/4 cup mayo
1 garlic clove, minced
salt, to taste
fresh cracked pepper, to taste
red pepper flakes, to taste
1 egg, for egg wash

Instructions:
Preheat oven to 400 degrees. Thaw 1 sheet of puff pastry. Mix together the above ingredients except the egg and puff pastry. Cut puff pastry sheet in half. Spread spinach artichoke mixture on one puff pastry sheet. Lay the other puff pastry on top of the spinach artichoke mixture so that the mixture is sandwiched between the puff pastry sheets. Using a sharp knife, cut puff pastry into 6 even strips (cut the long side so you have long strips rather than short strips). Twist each strip and roll into swirls (see photos below), making sure to tuck the ends under the swirls so it stays intact while baking. Brush each with egg wash (one egg beaten with 1 tsp water). Place on a parchment paper lined baking sheet. Bake at 400 degrees for 25 minutes or until golden brown and pastry is cooked through. Every oven is different so bake time may vary. Let cool and enjoy!

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