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Spinach & Artichoke Pastries

servings: 12
Spinach & Artichoke Pastries

prep time


total time





Spinach & Artichoke Pastries

servings: 12
• 5 oz. frozen chopped spinach
• 1 Tbsp. extra virgin olive oil
• 1 small shallot, minced
• 4 canned artichoke hearts, diced
• 8 oz. Hood® Sour Cream
• 4 oz. cream cheese, softened
• 1 cup grated parmesan cheese
• 1/2 cup crumbled feta cheese
• 3 sheets (12" x 12") frozen or pre-made puff pastry, cut into 6" squares
• 1 egg, beaten
• Salt and pepper, to taste
• Non-stick cooking spray
Preheat oven to 425ºF. Coat a large sheet pan with non-stick cooking spray or a sheet of parchment paper and set aside. Defrost the spinach, or cook according to directions on the package. (You may also use 1/2 a bag of fresh baby spinach that has been chopped and sautéed with a small amount of water.) Carefully drain the excess liquid from the spinach. 

In a large sauté pan, heat the olive oil and add the minced shallot to the pan. Cook the shallot until translucent. Add in the spinach and toss with the oil and shallot. Add in the chopped artichokes. Season with salt and pepper. Cook for a few minutes until heated through. Pour the mixture into a large mixing bowl and set aside to cool. 

Once the mixture has cooled, mix in the cream cheese, sour cream, parmesan cheese, and feta cheese until all the ingredients are fully combined. Prepare the pastry squares by pricking them all over with a fork. The dough should be defrosted but cold before handling. Scoop about 2 Tbsp of the mixture into the center of each pastry square. Coat the edges of the pastry with the egg wash (about 1/4 inch from the edge). Fold the dough over the filling by pressing the opposite corners to each other, forming a pinwheel shape at the top. Be sure to pinch the dough tight along all open edges. 

Place the shaped pastries on the sheet pan, leaving space between each one. Brush the tops with a thin layer of egg wash and bake for 20-25 minutes or until golden brown and puffy.


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