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Earth Day Green Spinach and Artichoke Cups
Christina Verrelli
1 package (10-ounce) frozen chopped spinach, thawed and squeezed dry
1 can artichoke hearts (14-ounce), well drained & chopped
6 ounces cream cheese, softened
1/4 cup sour cream
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
1 teaspoons Tabasco
1/2 teaspoon minced/pressed garlic
1/4 teaspoon salt
1 package frozen puff pastry (2 sheets) (thawed according to package directions)
flour for dusting work surface and rolling pin

Heat the oven to 400°F.  
In large bowl, mix together the first 9 ingredients.
Sprinkle the flour on the work surface.  
Unfold the pastry sheet on the work surface.  
Roll the pastry sheet into a 10x15-inch rectangle.  
Cut the pastry sheet into 24 (2 1/2-inch) squares.  
Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.
Spoon the spinach artichoke filling into the cups and bake for 13-15 minutes.  Allow to cool slightly then remove.
Repeat process with 2nd sheet of puff pastry dough.

Note: Can be assembled a few hours ahead of time, refrigerated, then baked.  Can also be assembled, frozen and baked at a later date.


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