Recipes - Appetizer -- Spinach and Artichoke Pinwheels

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Appetizer -- Spinach and Artichoke Pinwheels

1 10-oz. package frozen chopped spinach, thawed
1 14-oz. can artichoke hearts, chopped (not marinated)
Two thirds cup Parmesan cheese, grated
One half cup sour cream
1 Tbsp. onion, minced
1 garlic clove, minced
Dash of salt and pepper
1 17-oz. package puff pastry, thawed

Drain water off spinach and press out as much as you can with paper towels. Combine spinach, artichoke hearts, Parmesan cheese, sour cream, onion, garlic and salt and pepper and mix well. Spread out the individual sheets of pastry and place an equal measure of the spinach mixture on each sheet. Spread mixture evenly on pastry. Roll up each sheet in a jellyroll shape. Wrap in plastic wrap and chill for several hours. Remove plastic wrap and cut rolls into one half inch pieces. Place on a non-stick-baking sheet and bake at 400 for about 20 minutes.

The Skinny: Use light sour cream.

This news arrived on: 05/03/2007

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