- Spinach3 boxesFrozen 10 oz boxes
- Artichokes2 CupsDrained
- Onions1 CupFinely chopped
- Philadelphia Cream cheese8 OuncesSoftened
- Puff Pastry Sheets1Box
- SaltTo taste
- Black pepperTo taste
- Cayenne pepperTo taste
- Garlic powder1 Teaspoon
- Mozzarella cheese2 CupsShredded
During Lent, I try to come up with meatless meals that will be memorable and delicious. I love veggies, so I thought making a dish with puff pastry would fit the bill.
This recipe is so simple but your family and friends will be convinced that you spent hours in the kitchen and the greatest cook. The flakiness of the puff pastry combined with the spinach and artichoke casserole is a great appetizer or serve as the main dish.
Cook 3 boxes of frozen spinach in the microwave or on top stove until tender. Put in strainer and drain while working on your other ingredients. You can use any type of artichokes, as long as it yields 2 cups. Make sure artichokes are drained as well. In a saucepan, melt a half stick of butter and add a cup of finely chopped onions. Salute until they become tender. Add a softened 8 ounce block of Philadelphia cream cheese and mix with the saluted onions. Add your spinach and artichokes to the mixture. Stir in 2 cups of mozzarella cheese until it melts. Add garlic powder, salt, pepper and cayenne to taste.
Buy the box of ready made puff pastry sheets. Unwrap and cut the dough with a bowl that is slightly larger than the dish you are using. Add your Spinach and artichoke mixture into a small ramekin dish. Cover each dish with the cut out piece of puff pastry.Place on a cookie sheet and bake until top is golden brown. Preheat oven to 400 degrees.
Makes 8 servings