Skip to Content
Menu

Spinach and Artichokes in Puff Pastry

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated Jan 23, 2015
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Fans of the famous party dip will love this take on spinach-artichoke, with all of the flavors wrapped in a flaky puff pastry.

Spinach and Artichokes in Puff Pastry

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Servings 48
  • Ingredients 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 package (17.3 oz) frozen puff pastry sheets, thawed

Instructions

  • Step 
    1
    In medium bowl, stir together artichoke hearts, spinach, mayonnaise, cheese, onion powder, garlic powder and pepper.
  • Step 
    2
    Unfold 1 puff pastry sheet on lightly floured surface. Spread half of the spinach mixture over pastry to within 1/2 inch of edges. Starting with short side, roll up pastry, pressing to seal seam; wrap tightly in plastic wrap. Repeat with remaining pastry and spinach mixture. Freeze 30 minutes.
  • Step 
    3
    Heat oven to 400°F. Unwrap pastry; cut each roll into 1/2-inch slices. Place on ungreased cookie sheets.
  • Step 
    4
    Bake 20 minutes or until golden brown. Serve warm.

Nutrition

70 Calories
5g Total Fat
1g Protein
4g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Total Fat
5g
0%
Saturated Fat
1g
0%
Sodium
110mg
0%
Total Carbohydrate
4g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section