This easy puff pastry spinach artichoke twist is a crispy, golden delight filled with a savory mix of spinach, artichokes, pancetta, and creamy gorgonzola. Perfect as an appetizer or snack, it comes together quickly with simple ingredients. The flaky layers and cheesy, flavorful filling make it an irresistible crowd-pleaser for any gathering!
Ingredients Needed
- 2 sheets frozen puff pastry, thawed
- 115g (4 oz) diced pancetta
- 1 shallot, diced
- 2 garlic cloves, minced
- ½ teaspoon freshly cracked black pepper
- 90g (3 cups) fresh baby spinach, chopped
- 6 artichoke hearts, chopped
- 60g (½ cup) crumbled gorgonzola (or any blue cheese)
- 1 egg + 1 teaspoon water, lightly beaten (for egg wash)
- 1 to 2 tablespoons everything seasoning
How To Make Puff Pastry Spinach Artichoke
- Preheat the oven: Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Cook the pancetta: Heat a large skillet over medium-low heat and add the pancetta. Cook until crispy, then remove with a slotted spoon and drain on a paper towel. Leave 1 teaspoon of the pancetta grease in the skillet.
- Sauté the shallots and garlic: Add the shallot and garlic to the skillet with the black pepper. Stir and cook for about 5 minutes until the shallot softens. Remove from heat and let cool slightly.
- Prepare the puff pastry: Lay out the puff pastry sheets. Use a circular object to cut out a large circle from each sheet. Place both circles on the parchment-lined baking sheet.
- Make the filling: In a large bowl, mix the chopped spinach, artichokes, pancetta, shallots, and garlic. Stir in the crumbled cheese until well combined.
- Assemble the pastry: Spread the mixture onto one of the pastry circles, leaving a ½-inch (1 cm) border. Brush the edge with egg wash and place the second pastry circle on top, pressing the edges to seal.
- Shape the twist: Place a biscuit cutter or the rim of a glass in the center (without cutting through). Use a sharp knife to cut slits from the center to the edge, about 1 inch (2.5 cm) apart. Twist each strip 2-3 times.
- Egg wash & seasoning: Brush the top with egg wash and sprinkle with everything seasoning.
- Bake: Bake for 20 to 25 minutes until the pastry is golden and puffed.
- Serve: Let cool slightly before serving. Enjoy warm!
Recipe Tips
- Thaw the puff pastry properly: Let the pastry thaw in the fridge for a few hours or at room temperature for about 30 minutes. If it’s too cold, it will crack; if it’s too warm, it will be sticky.
- Drain the artichokes well: Too much moisture will make the filling watery and can prevent the pastry from crisping up. Pat them dry with a paper towel before chopping.
- Don’t overfill the pastry: Keep the filling in the center and leave enough space around the edges. Overfilling can make it hard to seal and cause leaks while baking.
- Twist the strips carefully: When twisting the pastry strips, go slowly and make sure the dough doesn’t tear. A gentle two to three twists per strip works best.
- Bake until deep golden brown: The pastry should be crispy and evenly golden. If it looks pale, bake for a few more minutes to get that perfect flaky texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover puff pastry spinach artichoke cool to room temperature. Store it in an airtight container or wrap it tightly in foil. Keep in the fridge for up to 3 days.
- Reheat: Preheat the oven to 180°C (350°F). Place the pastry on a baking sheet and heat for 5 to 8 minutes until warm and crispy. Avoid overheating to prevent drying out.
Nutrition Facts
Serving Size: 1 piece (approximately 1/6 of the recipe)
- Calories: 317
- Total Fat: 23g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 517mg
- Potassium: 120mg
- Total Carbohydrate: 23g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 6g
Try More Puff Pastry Appetizers:
Puff Pastry Spinach Artichoke
Description
This easy puff pastry spinach artichoke twist is a crispy, golden delight filled with a savory mix of spinach, artichokes, pancetta, and creamy gorgonzola. Perfect as an appetizer or snack, it comes together quickly with simple ingredients. The flaky layers and cheesy, flavorful filling make it an irresistible crowd-pleaser for any gathering!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Cook the pancetta: Heat a large skillet over medium-low heat and add the pancetta. Cook until crispy, then remove with a slotted spoon and drain on a paper towel. Leave 1 teaspoon of the pancetta grease in the skillet.
- Sauté the shallots and garlic: Add the shallot and garlic to the skillet with the black pepper. Stir and cook for about 5 minutes until the shallot softens. Remove from heat and let cool slightly.
- Prepare the puff pastry: Lay out the puff pastry sheets. Use a circular object to cut out a large circle from each sheet. Place both circles on the parchment-lined baking sheet.
- Make the filling: In a large bowl, mix the chopped spinach, artichokes, pancetta, shallots, and garlic. Stir in the crumbled cheese until well combined.
- Assemble the pastry: Spread the mixture onto one of the pastry circles, leaving a ½-inch (1 cm) border. Brush the edge with egg wash and place the second pastry circle on top, pressing the edges to seal.
- Shape the twist: Place a biscuit cutter or the rim of a glass in the center (without cutting through). Use a sharp knife to cut slits from the center to the edge, about 1 inch (2.5 cm) apart. Twist each strip 2-3 times.
- Egg wash & seasoning: Brush the top with egg wash and sprinkle with everything seasoning.
- Bake: Bake for 20 to 25 minutes until the pastry is golden and puffed.
- Serve: Let cool slightly before serving. Enjoy warm!
Notes
- Thaw the puff pastry properly: Let the pastry thaw in the fridge for a few hours or at room temperature for about 30 minutes. If it’s too cold, it will crack; if it’s too warm, it will be sticky.
- Drain the artichokes well: Too much moisture will make the filling watery and can prevent the pastry from crisping up. Pat them dry with a paper towel before chopping.
- Don’t overfill the pastry: Keep the filling in the center and leave enough space around the edges. Overfilling can make it hard to seal and cause leaks while baking.
- Twist the strips carefully: When twisting the pastry strips, go slowly and make sure the dough doesn’t tear. A gentle two to three twists per strip works best.
- Bake until deep golden brown: The pastry should be crispy and evenly golden. If it looks pale, bake for a few more minutes to get that perfect flaky texture.
Puff Pastry Spinach Artichoke