Recipe for Artichoke and Spinach Swirls

Making the perfect Artichoke and Spinach Swirls should only take approximately 1 hr . Below are the ingredients and directions for you to easily follow. The Artichoke and Spinach Swirls recipe can feed your family for 40 servings.

There are many different ways to make this Artichoke and Spinach Swirls recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Artichoke and Spinach Swirls recipe.

Artichoke and Spinach Swirls Popular Ingredients

• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• 1 can (14 ounces) artichoke heart, drained and chopped

Steps for making Artichoke and Spinach Swirls

1. Heat the oven to 400 degrees F. Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichoke hearts in a medium bowl.
2. Unfold 1 pastry sheet on a lightly floured surface. Spread half the spinach mixture on the pastry to within 1 inch of the edge. Roll up like a jelly roll. Press the seam to seal. Repeat with the remaining pastry sheet.
3. Cut each roll into 20 (1/2-inch) slices, making 40 in all. Place the slices, cut-side down, onto 3 baking sheets.
4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.

Popular Categories for this Recipe

• Pastry Recipes
• Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
• Spinach – Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming.It is an annual plant (rarely biennial), growing as tall as 30 cm (1 ft). Spinach may overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size: 2–30 cm (1–12 in) long and 1–15 cm (0.4–5.9 in) broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3–4 mm (0.1–0.2 in) in diameter, and mature into a small, hard, dry, lumpy fruit cluster 5–10 mm (0.2–0.4 in) across containing several seeds.In 2018, world production of spinach was 26.3 million tonnes, with China alone accounting for 90% of the total.
• Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
• Recipes for a Crowd

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Artichoke and Spinach Swirls recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon