Raspberry Puff Pastry Tart

I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors…

Raspberry Puff Pastry Tart

I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors and textures, and would be delightful for Mother’s Day or Brunch.  You can make my homemade rough puff pastry, or use store-bought, whichever you prefer! Both will result in a delicious dessert.  Here’s my cheater method for this raspberry tart: Simply use one sheet of store-bought puff pastry (look for a puff pastry that has real butter in it for best results) + and this easy cream cheese filling. To make the cream cheese filling: In the bowl of a standing mixer fitted with a whisk attachment, whip 4 oz  [113 g] room temperature cream cheese, 4 tablespoons of granulated sugar, 1 teaspoon of pure vanilla extract, and a pinch of salt on medium-high until light and fluffy (1 to 2 minutes). Reduce the speed to low and add 1 cup [240 g] of  heavy cream in a slow, steady stream. Once the cream is incorporated, scrape down the mixer bowl, then increase the speed to medium-high […]

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Spinach Pie

I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be […]

The post Spinach Pie appeared first on Budget Bytes.

I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be crispy anymore. It just tastes so good.

Originally published 9/2012, updated 3/1/2021.

Overhead view of a spinach pie in a glass pie dish on a wood countertop

What is Spinach Pie?

This spinach pie is inspired by spanakopita, which is a savory Greek pie made with phyllo dough, feta, and spinach (see an authentic spanakopita recipe here). To make my spinach pie a little easier, I used a couple of short cuts: frozen spinach and frozen puff pastry dough. And then to keep the price on the lower side, I replaced the feta with cottage cheese (totally not similar cheeses, but it works here). The result is fast, easy, and still oh so delicious!

Where to Find Puff Pastry

The puff pastry dough is an important part of this recipe. You can find frozen puff pastry dough near the frozen desserts and frozen pie crusts in most major grocery stores. I used this one from Pepperidge Farm, but if you want to try making your own, check out this recipe for homemade puff pastry from my friend, Christina, at Dessert for Two. 

Store-bought puff pastry usually comes in a box of two sheets, with each sheet folded into thirds. You only need one sheet, so save the second one for the next time you want to make spinach pie! You’ll also need to fully thaw the puff pastry before you begin, so make sure to take it out of the freezer at least an hour before you make your spinach pie.

What Else Can I Add to Spinach Pie?

This is another one of those recipes that can take a lot of fun add-ins. Try tossing in some chopped sun dried tomatoes, or maybe some cooked bacon. Or how about some feta cheese or roasted red peppers? A little bit of dill would also take the flavor up a notch!

Close up side view of spinach pie in the glass pie dish

Overhead view of spinach pie in the glass pie dish on a wooden surface

Spinach Pie

Puff pastry makes this rich and delicious spinach pie a breeze to prepare. Perfect for breakfast, lunch, or brunch!
Total Cost $6.48 recipe / $0.81 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 264.21kcal
Author Beth - Budget Bytes

Ingredients

  • 1 sheet puff pastry $2.40
  • 1 lb. frozen chopped spinach $1.99
  • 1 yellow onion $0.32
  • 1 clove garlic $0.08
  • 1 Tbsp olive oil $0.16
  • 1 cup cottage cheese $0.40
  • 1/4 cup grated Parmesan $0.44
  • 1/8 tsp nutmeg $0.02
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 large eggs, divided $0.63

Instructions

  • Make sure to take the puff pastry and spinach out ahead of time to thaw (spinach can be thawed quickly in the microwave, if needed, but do not thaw the puff pastry in the microwave). Preheat the oven to 375ºF.
  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onions and garlic aside to cool slightly.
  • Add the cottage cheese, Parmesan, nutmeg, salt, pepper, and two of the eggs to a bowl, and stir to combine (save the third egg to brush on top of the pastry before baking).
  • Squeeze out as much water as possible from the thawed spinach. Add the squeezed spinach and sautéed onion and garlic to the bowl with the cheese mixture. Stir to combine again.
  • Place a sheet of parchment paper on your work surface (or dust lightly with flour) and roll the thawed puff pastry out until it's just slightly larger, about 10x10 inches.
  • Drape the rolled pastry dough out over a pie plate. Spread the spinach and cheese mixture inside the pastry dough, then take the corners and fold them in toward the center. The pastry will not fully cover the top, but that's okay (see step by step photos below).
  • Lightly whisk the remaining egg and brush it over the surface of the pastry dough. Bake the spinach pie for about 45 minutes, or until the pasty on top has puffed up significantly and turned golden brown.
  • Remove the spinach pie from the oven, let sit for about five minutes, then slice into eight pieces and serve.

Nutrition

Serving: 1slice | Calories: 264.21kcal | Carbohydrates: 18.71g | Protein: 10.51g | Fat: 16.94g | Sodium: 454.89mg | Fiber: 2.69g

Love Spinach? Try these other spinach-licious recipes:

One slice of spinach pie on a plate next to the pie dish

How to Make Spinach Pie – Step By Step Photos

Sauteed Onions and Garlic in a Skillet

Make sure to thaw one sheet of puff pastry and one pound of frozen chopped spinach before you begin. Preheat the oven to 375ºF. Dice one yellow onion and mince one clove of garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onion and garlic aside to cool slightly.

Cheese, eggs, and seasoning in a bowl

Add 1 cup cottage cheese, ¼ cup grated Parmesan, 2 large eggs, ⅛ tsp nutmeg, ½ tsp salt, and ¼ tsp freshly cracked black pepper to a bowl. Stir to combine.

Thawed and squeezed frozen spinach

Squeeze out as much water from the thawed spinach as possible. This is really important because you don’t want your spinach pie to be soggy!

Spinach and onions added to the cheese mixture in the bowl

Add the spinach and sautéed onion and garlic to the bowl with the cheese mixture, then stir to combine again.

Mixed spinach pie filling

And now the spinach pie filling is complete! Let’s move on to the puff pastry.

Rolled puff pastry dough

You’re going to need the puff pastry to be a little larger than it is as it comes, so lay the pastry dough on a sheet of parchment paper or a lightly floured surface, then roll it out until it’s about 10×10 inches.

puff pastry over pie dish

Drape the pastry dough over a pie dish. There should be enough to drape over the sides (you’ll fold that over the top after it’s filled).

Spinach pie filling added to the pie plate

Add the spinach and cheese mixture to the pie plate and spread it out evenly.

egg being brushed onto puff pastry

Fold the corners in toward the center (it’s okay if they don’t fully cover the top. Lightly whisk the last egg, then brush it over the surface of the puff pastry.

Baked spinach pie

Bake the pie in the preheated 375ºF oven for 45 minutes, or until the pastry on top is puffed up and deeply golden brown. Let the pie sit for about five minutes before slicing into 8 pieces and serving.

One slice of spinach pie on a plate

It’s sooooo good!

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Rough Puff Pastry Recipe

Making rough puff pastry is an easier, straightforward method to making classic puff pastry, which can takes hours upon hours of chilling time. With the method I’m sharing here, you’ll be able to make homemade puff pastry in a much shorter …

Raspberry Puff Pastry Tart

Making rough puff pastry is an easier, straightforward method to making classic puff pastry, which can takes hours upon hours of chilling time. With the method I’m sharing here, you’ll be able to make homemade puff pastry in a much shorter amount of time, without sacrificing the incredibly crisp, puffy layers that we all love.  Once you make this recipe, you’ll understand just how much better it is than store-bought puff pastry (which I still use in a pinch, but this is just so good!). How are the flaky layers in rough puff pastry made? A hefty amount of butter is what makes the famous layers puff up in puff pastry, a result of laminating the dough by rolling it and folding it over itself. It’s similar to techniques in biscuit making.  What can you make with puff pastry? Anything from pies to tarts, to savory rolls and appetizers! The possibilities are endless.  More Puff Pastry Recipes: Peach Puff Pastry Pie (Good Morning) Cheese Danish Slab Pie Puff Pastry Tarts with Twangy Blueberry Sauce Rough puff pastry is an easier method to making classic puff pastry, that takes less time. The end result is super flaky, puffy, and an incredible […]

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Smoky Chipotle Cheddar Twists (aka, The Easiest Appetizer for Thanksgiving!)

These smoky cheddar twists are the easiest snack to make this week! Seriously, they only have four ingredients. Four! They come together in no time at all. They taste amazing, can be served alone or in conjunction with a little cheese plate or something. The twists are light enough to be a snack before dinner […]

The post Smoky Chipotle Cheddar Twists (aka, The Easiest Appetizer for Thanksgiving!) appeared first on How Sweet Eats.

These smoky cheddar twists are the easiest snack to make this week!

smoky cheddar twists

Seriously, they only have four ingredients. Four! They come together in no time at all. They taste amazing, can be served alone or in conjunction with a little cheese plate or something. The twists are light enough to be a snack before dinner without ruining your appetizer, which is obviously the best thing ever.

chili powder and cheddar on puff pastry

I’m always on the fence about serving an appetizer before Thanksgiving dinner. Many years, I don’t do it at all. Some years, I’ve done soup shooters. Others, I’ve done this pomegranate cheese ball. Last year, I did a very small cheese plate.

The Thanksgiving meal is SO heavy and indulgent that I hate serving anything ahead of time and ruining the meal! 

cheddar chipotle puff pastry sliced into strips

Last year I made this spinach artichoke twist star and it has been such a hit. It’s deceivingly easy to make and tastes amazing. And while we love that, I am always afraid it’s just TOO much at Thanksgiving. A bit too much before the meal. 

smoky cheddar twists puff pastry

So! Enter these smoky cheddar twists. 

These are so embarrassing easy! All you need is a sheet of puff pastry. You’re going to sprinkle it all over with either chipotle chili powder or smoked paprika.

The chipotle chili powder definitely has some heat. I wouldn’t say it’s spicy right off the bat, but it leaves the heat and spice lingering in your mouth. If you’re not into spicy things, I’d skip it.

The smoked paprika (make sure it’s smoked and not HOT!) will be super smoky, without the spice. It’s easily one of my favorite spices (I’m sure you’ve noticed this) and I love using it.

Both work, depending on what you’re going for.

smoky cheddar twists

The key is to use freshly grated cheddar. Press it gently into the puff pastry and it will stick a bit. Twist the puff pastry strips and then bake!

Don’t worry about any rogue cheese shreds that fall out of the twists. They will get crisp on the pan and stick to the twists and be the perfect bite of sharp, crispy cheese! Seriously, it’s one of the best parts. 

The only downside about puff pastry twists is that these are best when baked fresh. They hold up for an hour or two after baking, but there is nothing like flakey, buttery puff pastry fresh out of the oven. Divine! 

smoky cheddar twists

The good news is that you can prep these ahead of time! You can make the twists and either store them in the fridge or freezer. Remove, brush with egg wash and bake. Done! 

Exactly the easy kind of treats we need right now! 

smoky cheddar twists

Smoky Cheddar Twists

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Smoky Cheddar Twists

These smoky cheddar twists are made with only 4 ingredients! Super simple, made with puff pastry and sharp cheddar. Such a great quick snack!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 sheet puff pastry, thawed if frozen
  • 1 to 2 teaspoons chipotle chili powder or smoked paprika
  • 6 ounces sharp cheddar cheese, freshly grated
  • 1 large egg + 1 teaspoon water, lightly beaten for egg wash

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Place the puff pastry sheet on the parchment. Sprinkle all over with the chipotle chili powder (this is a bit spicy) or the smoked paprika (more smoky, less spice!). Cover with the grated cheddar cheese. Lightly press down to press the cheese to the pastry.
  • Use a pizza cutter and slice the pastry into strips (I cut it from top to bottom, with the sheet horizontal). Take each of those strips and gently twist it from the edges and the center. Twist it four or five times. Don’t worry if there is cheese on the parchment - it will become crispy and delicious!
  • Brush the pastry twists with the egg wash. Bake for 20 to 25 minutes, until puffed and golden brown. Remove and serve immediately!

smoky cheddar twists

It’s the perfect flakey bite!

The post Smoky Chipotle Cheddar Twists (aka, The Easiest Appetizer for Thanksgiving!) appeared first on How Sweet Eats.

French Apple Tart: Tarte fine aux pommes

Come fall, you’ll see tartes fines aux pommes in bakeries across France. In contrast to fancy pastries many pastry shops are known for, these thin apple tarts are French baking at its most basic, and at its best. A thin crust of buttery, crackly puff pastry with a fan of baked apples on top, then glazed, these simple tarts are normally served without any accompaniment,…

Come fall, you’ll see tartes fines aux pommes in bakeries across France. In contrast to fancy pastries many pastry shops are known for, these thin apple tarts are French baking at its most basic, and at its best. A thin crust of buttery, crackly puff pastry with a fan of baked apples on top, then glazed, these simple tarts are normally served without any accompaniment, however you wouldn’t get any complaints from me if there was a scoop of vanilla ice cream, cinnamon ice cream, or salted butter caramel ice cream, on top.

My discerning Frenchman likes things simpler and would tell me to leave it alone, but if I just happened to have some ice cream on hand, and was serving myself a scoop, I know from experience that he wouldn’t refuse one, too.

Continue Reading French Apple Tart: Tarte fine aux pommes...

Caramelized Onion, Apple and Brie Tart.

This apple brie tart is heavenly! Caramelly sweet onions, flaky, butter pastry, melty brie and pomegranate molasses makes this the most delish tart you could ever try! Oh hi! So this is the THIRD year in a row that I’ve photographed this recipe and it’s finally making it to the blog. How exciting! A few […]

The post Caramelized Onion, Apple and Brie Tart. appeared first on How Sweet Eats.

This apple brie tart is heavenly!

This apple brie tart starts with caramelized onions and puff pastry. It's topped with pomegranate molasses and juicy arils for an extra pop!

Caramelly sweet onions, flaky, butter pastry, melty brie and pomegranate molasses makes this the most delish tart you could ever try! (more…)

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Everything Smoked Salmon Tart.

Spring is going to look mighty fine with this smoked salmon tart! Okay so this is my new favorite brunch idea, HELLO!!!  A few weeks ago my mom asked me what to serve for a little lunch party. After giving her a few suggestions, it really solidified a perfect lunch menu for me. A puff […]

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Spring is going to look mighty fine with this smoked salmon tart!

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

Okay so this is my new favorite brunch idea, HELLO!!! 

everything puff pastry

A few weeks ago my mom asked me what to serve for a little lunch party. After giving her a few suggestions, it really solidified a perfect lunch menu for me. A puff pastry tart is just too good to pass up. Because it’s easy but fancy. And super versatile.

You can serve it with a soup. 

You can serve it with a salad.

Or you could serve it with both! 

cream cheese puff pastry

It’s so light but in a way, feels like pizza. I mean, we all know I love a good puff pastry pizza. Because I’ve even made a breakfast version of one before too. 

It’s easily customizable too. 

Which is what I really love about this one and why you should make it in the first place. What would you put on a smoked salmon bagel? Put it on here! What would you leave off? Don’t add it. Make it yours, throw whatever you’d like on top, add something equally as delicious. 

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

The puff pastry has a perfect everything border. It’s the best! I first started making my own everything seasoning when testing recipes for Seriously Delish. It’s easy to make and you can store it in your pantry. I love that you can make a huge batch of it and have it for everyday use. 

Likewise, you could just buy the jarred version too – whichever works for you. 

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

After the pastry is baked, you slather the whole dang thing with cream cheese. WHIPPED cream cheese. This is important! You gotta use the whipped version. First, the pastry is so flakey and delicate that it’s difficult to spread anything on top. Second, the whipped cream cheese is lightly and fluffier and makes the spreading part easier. 

Not to mention, you want it to look pretty. But don’t worry about removing some of the flakey bits. You’re going to cover the cream cheese up anyway!

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

Then!

We finally top it with smoked salmon.

A sprinkling of pickled onions, or if you’re in a pinch, very thinly sliced red onion.

Some dill or other delicious herbs you love.

Capers! You know I love that briney punch. 

Maybe one more pinch of everything seasoning.

And definitely a big squeeze of fresh lemon.

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

THIS IS SO GOOD.

So lovely for a brunch or a lunch or just a snack on the weekend. It’s easy and delish and different enough from your regular old bagel.

It’s crispy and crunchy and everything I love so much.

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

Everything Smoked Salmon Tart

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Everything Smoked Salmon Tart

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 sheet puff pastry, thawed if frozen
  • 1 to 2 tablespoons everything seasoning (recipe below)
  • 1 large egg + 1 teaspoon water, lightly beaten for egg wash
  • 2/3 cup whipped cream cheese
  • 3 to 4 ounces smoked salmon
  • quick pickled onions, for garnish
  • fresh dill, for sprinkling
  • capers, for garnish
  • thinly sliced lemon

my everything seasoning

  • 2 tablespoons dried minced onion
  • 2 tablespoons toasted sesame seeds (I also added in black sesame here!)
  • 1 tablespoon poppy seeds
  • 1 tablespoon dried minced garlic
  • 1 teaspoon flaked sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
  • Place a sheet of puff pastry on the baking sheet. Poke holes all over the puff pastry with a fork. Brush the entire thing with the egg wash. Sprinkle the edges of the sheet with the everything seasoning.
  • Bake the puff pastry for 20 to 25 minutes, until it’s golden brown and puffy, If it’s puffed up a lot in the center, you can poke it with a fork to deflate it a bit.
  • Let the pastry cool slightly. Gently spread the cream cheese over the tart. This will be tricky because it will lift a few flakey bits from the top of the pastry, but that’s okay! That’s why it is important to use whipped cream cheese - it is light and fluffy and not as heavy as the non-whipped cream cheese.
  • Layer the smoked salmon on top of the cream cheese. Sprinkle on the pickled onions, fresh dill, capers and another pinch of everything seasoning. Add on a squeeze of fresh lemon. Slice and serve!

my everything seasoning

  • Stir everything together until combined. This makes extra so store it sealed in your pantry!

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

It’s everything! Literally.

The post Everything Smoked Salmon Tart. appeared first on How Sweet Eats.

Everything Cheesy Spinach Artichoke Twists.

The rest of December officially just got better, thanks to these spinach artichoke twists!  I mean… aren’t these THE CUTEST!! Yes. They are. But wait until you taste them. If you need a fun little appetizer to serve this holiday season, it is here for you. This is SO much easier than it looks. I […]

The post Everything Cheesy Spinach Artichoke Twists. appeared first on How Sweet Eats.

The rest of December officially just got better, thanks to these spinach artichoke twists! 

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

I mean… aren’t these THE CUTEST!!

Yes. They are. But wait until you taste them. If you need a fun little appetizer to serve this holiday season, it is here for you.

spinach artichoke filling

This is SO much easier than it looks. I first saw the recipe on bon appetit. It looked incredible and I was dying to make it for a party, but thought it might be too involved.

Spoiler alert: it isn’t at all!

If I can do it, you definitely can do it.

All you need to make this happen is two sheets of puff pastry and a couple ingredients for the filling. Maybe a glass of wine for yourself on the side.

puff pastry filled with spinach artichoke

In fact, I changed a lot of things about the filling. For example, their’s uses frozen spinach and for some reason, I just never have frozen spinach on hand. I don’t love frozen spinach either. But we ALWAYS have fresh baby spinach in our fridge because we use it in smoothies daily. Plus, there is no thawing required! 

And I added in chopped artichokes too. Because nothing screams “the holidays!” like spinach artichoke dip. It’s addictive.

puff pastry filled with spinach artichoke

The filling isn’t overly cheesy, because if is, it will end up seeping out and bubbling all over the pan. It’s best to use a crumbly cheese, one that doesn’t get super melty. You know? I prefer gorgonzola with my spinach, which I have ever since I made this fancier spinach dip. It has blue cheese in it and the flavor is elevated about a million points because of that.

The combination is just wonderful. 

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Oh! The other thing?

I always use pancetta in these twists too. YEP. So we have spinach, shallot, artichokes, pancetta and blue cheese. I mean… I would eat that out of a bowl alone. Snuggled up on the couch with a spoon. And netflix. 

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Then the top is showered with everything seasoning! Just when you didn’t think things could get more flavorful. Wowza.

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

The answer to the million dollar question: yes you can prep it ahead of time. YES! See, puff pastry is one of those things that really has to be baked and served almost immediately. It’s how you get the best buttery, flakey flavor and texture.

However, you can assemble this entire thing and throw it in the fridge for later in the day. It’s a win win!

Run run run and make it.

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Everything Spinach Artichoke Twists

Everything Spinach Artichoke Puff Pastry Twists

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

  • 2 sheets frozen puff pastry, (thawed)
  • 4 ounces diced pancetta
  • 1 shallot, (diced)
  • 2 garlic cloves, (minced)
  • ½ teaspoon freshly cracked black pepper
  • 3 cups fresh baby spinach, (chopped)
  • 6 artichoke hearts, (chopped)
  • ½ cup crumbled gorgonzola, (or any blue! cheese)
  • 1 egg + 1 teaspoon water, (lightly beaten, for egg wash)
  • 1 to 2 tablespoons everything seasoning
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Heat a large skillet over medium-low heat and add the pancetta. Cook until the pancetta is crispy and the fat is rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain excess grease. Discard all by 1 teaspoon of the pancetta grease from the skillet.
  3. Add the shallot and garlic to the skillet and stir in the black pepper. Cook, stirring often, until the shallot softens, about 5 minutes. Remove the skillet from the heat and let the mixture cool slightly.
  4. While it’s cooling, prep you puff puff pastry. Use a circular object about the same size as your puff pastry to cut a circle out of the middle of both sheets, the exact same size. You want it to be as large as it can (so it goes to the edges!) – so you don’t waste much pastry. Place both circles on the parchment paper.
  5. In a large bowl, stir together the chopped fresh spinach, artichokes, pancetta, shallots and garlic. Stir in the crumbled cheese. Mix until everything is combined, then place it in the center of one of the puff pastry circles, leaving a ½ border along the edge. On that edge, brush with egg wash. Top the mixture with the other puff pastry circle, so they line up perfectly on top of each other with the filling in the center. Press the edges together.
  6. Use a biscuit cutter (or the rim of a glass) to press into the center, but don’t cut through. Use a sharp knife to cut slits in the puff pastry circle about 1 inch apart – from the center out to the edge. (see my third photo down!) Take each of those slices and gently twist it from the center. (see the fourth photo down.) Twist it two or three times. Don’t worry if filling is falling out and it looks messy – it will still bake up pretty!
  7. Brush the tops with egg wash and sprinkle on the everything seasoning.
  8. Bake on the center rack for 20 to 25 minutes, or until the puff pastry is golden and shiny. Serve immediately!

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Now maybe I need a dip for this too…

The post Everything Cheesy Spinach Artichoke Twists. appeared first on How Sweet Eats.