Ah, spinach artichoke dip. So delicious, so…retro. Meet spinach artichoke squares, the modern version with the same cheesy deliciousness.
1 tablespoon extra-virgin olive oil
4 scallions, chopped
1 garlic clove, minced
2 cups roughly chopped artichoke hearts
12 ounces baby spinach
8 ounces cream cheese
2 sheets frozen puff pastry dough, thawed
3 ounces Parmesan cheese, grated
1. Preheat the oven to 400°F. In a medium skillet, heat the olive oil over medium heat. Add the scallions and garlic; cook until fragrant, about 1 minute. Add the artichoke hearts and spinach; cook until the spinach wilts, about 3 minutes. Stir in the cream cheese.
2. Roll out the puff pastry a little to flatten it. Cut the dough into 2½-inch squares.
3. Scoop 2 tablespoons of the filling onto the center of each square and then fold in the edges of the puff pastry. Top each square with 1 tablespoon Parmesan. Transfer the squares to a parchment-lined baking sheet and bake until golden brown, 15 to 17 minutes.