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Cheesy Spinach Artichoke Puff Pastry Twists

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These cheesy spinach artichoke puff pastry twists are a crowd-pleasing, vegetarian appetizer featuring a creamy, veggie-packed filling wrapped in golden, flaky pastry. Quick and easy to make, they’re perfect for parties, snacks, or any occasion where you want to impress with minimal effort.

Ingredients

Scale
  • 2 sheets puff pastry, thawed
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 cup canned artichoke hearts, drained and chopped
  • 4 oz (115g) cream cheese, softened
  • 1 cup (90g) shredded mozzarella cheese
  • 1/3 cup (30g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp green onion or chives, finely sliced (optional)
  • 1/4 tsp salt, or to taste
  • Black pepper, to taste
  • 1/4 tsp red pepper flakes (optional)
  • 1 egg, beaten (for egg wash)
  • Sesame seeds or everything bagel seasoning (optional, for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Thaw 2 sheets of puff pastry according to package instructions (about 30 minutes at room temperature).
  3. Squeeze the thawed spinach in a clean kitchen towel until almost dry. Chop the artichoke hearts finely.
  4. In a medium bowl, combine spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, and green onion or chives. Add salt, black pepper, and red pepper flakes if using. Mix until evenly combined.
  5. Gently roll out each sheet of puff pastry on a lightly floured surface to a rectangle about 10×12 inches.
  6. Spread half the filling over one pastry sheet, leaving a 1/2-inch border. (If doubling, repeat with the second sheet.) Optionally, sprinkle extra mozzarella on top.
  7. Place the second sheet of pastry on top and press gently to seal, especially at the edges.
  8. Using a sharp knife or pizza cutter, cut the pastry into strips about 1 inch wide and 5-6 inches long.
  9. Twist each strip several times and lay on the prepared baking sheet, spacing them out.
  10. In a small bowl, beat the egg with a splash of water. Brush the tops of each twist with the egg wash.
  11. Sprinkle with sesame seeds or everything bagel seasoning if desired.
  12. Bake for 18-22 minutes, or until the pastry is puffed and deep golden brown.
  13. Let cool for 5 minutes on the baking sheet before transferring to a serving platter. Serve warm, at room temperature, or cold.

Notes

For best results, squeeze as much water as possible from the spinach to avoid soggy pastry. Don’t overfill the twists, and use parchment paper for easy cleanup. You can make these gluten-free or vegan with simple swaps. Twists are best fresh but can be reheated in the oven for crispiness.

Nutrition

Keywords: spinach artichoke, puff pastry, appetizer, vegetarian, party food, easy recipe, cheese twists, finger food, holiday snack

Find it online: https://yumnode.com/cheesy-spinach-artichoke-puff-pastry-twists-easy-veggie-appetizer-recipe/