Spinach & Artichoke In Puff Pastry
|Chopped frozen spinach||1⁄4 Cup (4 tbs), thawed and drained|
|Canned artichoke||14 Ounce, chopped into pea size pieces (1 Can, Hearts / Bottoms)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
|Garlic powder||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Puff pastry dough||17 1⁄3 Ounce (1 Package)|
Preheat oven to 400 degrees.
Thaw puff pastry at room temperature.
Drain spinach in a colander; dry on a paper towel.
In a large bowl, stir together spinach, artichokes, mayonnaise, garlic powder, onion powder, and black pepper.
Cut unfolded puff pastry dough into three even parts; unfold and place on a lightly floured surface or waxed paper.
Cut each unfolded strip in half.
Place pastry dough on a cookie sheet; carefully drop the spinach mixture over 1/2 of the rectangle.
Fold the other half over the mixture and pinch to seal edges.
Bake for 20-25 minutes or until golden brown.