From the ArcaMax Publishing, Recipes Newsletter:
http://www.arcamax.com/news/recipes/s-189231-691287
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.