{ spinach artichoke twists }

These tasty twists are great for entertaining. Spinach and artichoke are not a common pair for nothing, they really work together perfectly.

Ingredients:

- 10 ounces (280g) frozen spinach
- 10 ounces (280 g) canned artichokes
- 1/2 cup (1.2 dl) mayo
- 1/2 cup (1.2 dl) grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt & pepper
- 17 ounce (480 g) package frozen puff pastry

Drain the spinach well in a colander. Chop the artichokes finely. Grate Parmesan cheese. Stir together spinach, artichoke, mayo, Parmesan, garlic and onion powder. Season with salt and pepper. Go light with the salt since the canned artichokes are often in a salty marinade.

Thaw the puff pastry as directed on the package. I used ready dough sheets, and they were thawed in around 30 minutes. Spread the spinach-artichoke filling on the sheets. Roll them up and press the end to seal the seam.

Freeze the rolls for 30 minutes for easy cutting.

Cut 1/2-inch thick slices, and place them on a baking sheet. I like to use oven-proof parchment paper on the pan to prevent the goodies from sticking (plus it reduces the dishes!) Bake at 400 F (200 C) for around 15-20 minutes until golden brown.

The spinach artichoke twists go well with any savory finger foods, and are great served with wine. I made them for a get-together with my sister and her fiance. Everybody loved them!

{ recipe adapted from MyRecipes.com }

Comments

[Martha]

This looks great! Definitelly will try them! Thanks for sharing :)

[Ana]

Ana guarda essa receita que qdo eu for pra aí eu vou fazer, alias esse site é muito bom

[RecipeGirl]

Looks wonderful! I did something similar over the holidays last Dec. with the addition of sundried tomato.

[tiina]

Sundried tomatoes sound like a great add-on. Thanks for the idea!

[Missy]

Thanks for the recipe! These were so great and looked so pretty for a party I was attending. The only substitution I made was for cream cheese instead of mayonnaise because I hate mayo, and it turned out just fine.

[tiina]

Glad to hear it worked with cream cheese as well. I have actually started to substitute mayo with creme fraiche or cream cheese in a lot of recipes. I often prefer the sourness of those two over the richness of mayo. Good to see you again, and happy 2010!