Spinach and Artichoke Pinwheels

Posted on February 17, 2010. Filed under: Appetizers |

Poker– Poker is a family of card games that share betting rules and usually (but not always) hand rankings (wikipedia).

I think the best part of getting together with friends and playing poker is the food. You sit around for a few hours snacking, drinking, snacking some more and smack talking. It’s fantastic.
*I have some pretty rad friends though, so getting together with them even without the food, drinks or poker is always great. I had to throw this in there just in case they read this 🙂

Whenever I am invited to a friend’s house I always offer to bring something; appetizer, side dish, dessert, anything! The hospitality in me can’t show up empty handed. And the frugalness (since spell check doesn’t give me a suggestion for this misspelling, I am going to assume I just invented a new word)in me doesn’t like to go out and spend a butt load of money just to show my hospitality. With that in mind, I rummaged through my freezer and fridge to see what I could find to bring over as an appetizer to a poker game. Since it was poker, there as one main criteria it had to meet: finger food.

These were the perfect snack food for poker. But they are also a pretty appetizer to impress a more ‘sophisticated’ crowd.

Pepperidge Farm has some great recipe ideas for using puff pastry. In case you have never used puff pastry, try it. It is super tasty and very versatile. You can make appetizers, side dishes, main courses and desserts, all from the same dough.

makes 16 pieces
1 sheet puff pastry, thawed
1/2 cup sour cream
1/4 cup mayo
1/2 bag frozen spinach, thawed and drained
1 1/2 cups artichoke hearts, chopped (you can use a 14 ounce can)
1/2 tsp salt
1/2 tsp pepper
1 clove garlic, minced
1/2 cup feta cheese
1/2 cup parmesan cheese

Preheat oven to 400 degrees.

Mix the all the ingredients, except the puffed pastry, in a medium bowl. You might want to use a hand mixer to mix it quickly and evenly.

Unfold the pastry sheet on a lightly floured surface. Top with the cheese mixture and spinach mixture. Starting with a short side, roll up like a jelly roll. Cut into 16 (1/2-inch) slices. Place the slices, cut-side down, onto greased baking sheets (I was able to fit them all on 1 large baking sheet).

Bake for 30 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Helpful Tip: Make sure to remove as much liquid as you can from the spinach and artichokes before adding it to the pastry. If it’s too wet, it may make the pastry soggy.


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