Ingredients:

  • 225g cream cheese, softened
  • 280g frozen cut leaf spinach, thawed and squeezed bone-dry
  • 400g canned artichoke hearts, drained, patted dry and finely chopped
  • 3 cloves garlic, minced
  • 50g grated Parmesan cheese
  • 100g shredded Gruyère cheese
  • 30g sour cream
  • 0.5 tsp red pepper flakes
  • 0.5 tsp fine sea salt
  • 0.25 tsp fresh cracked black pepper
  • 450g frozen puff pastry, thawed but cold
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp flour for dusting

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Place thawed spinach in a clean kitchen towel and wring until no more green liquid drips out.
  3. Beat cream cheese and sour cream until the texture is silky and light.
  4. Add the spinach, chopped artichokes, garlic, Parmesan, Gruyère, salt, pepper, and red pepper flakes. Stir until the greens are evenly distributed.
  5. Dust your counter with 1 tbsp flour and roll out the cold puff pastry. Use your pizza cutter to slice it into 2.5 inch squares until you have 24 even pieces.
  6. Lay the squares on parchment-lined baking sheets, leaving about an inch of space between them.
  7. Place a rounded tablespoon of the spinach mixture into the center of each square; keep it in a neat mound.
  8. Whisk the egg and water together. Brush the exposed edges of the pastry until they are shiny and coated.
  9. Bake for 20 minutes until the pastry is deeply golden and the cheese is bubbling.
  10. Let them sit on the tray for 5 minutes until the bottoms set firmly. Cool and serve.