Spinach Artichoke Squares
Spinach Artichoke Squares
Photo: Liz Andrew/Styling: Erin McDowell

Ah, spinach artichoke dip. So delicious, so…retro. Meet spinach artichoke squares, the modern version with the same cheesy deliciousness.

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12 servings

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.

231 calories

11g fat

25g carbs

9g protein

2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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