Everything Cheesy Spinach Artichoke Twists.
The rest of December officially just got better, thanks to these spinach artichoke twists!
I mean… aren’t these THE CUTEST!!
Yes. They are. But wait until you taste them. If you need a fun little appetizer to serve this holiday season, it is here for you.
This is SO much easier than it looks. I first saw the recipe on bon appetit. It looked incredible and I was dying to make it for a party, but thought it might be too involved.
Spoiler alert: it isn’t at all!
If I can do it, you definitely can do it.
All you need to make this happen is two sheets of puff pastry and a couple ingredients for the filling. Maybe a glass of wine for yourself on the side.
In fact, I changed a lot of things about the filling. For example, their’s uses frozen spinach and for some reason, I just never have frozen spinach on hand. I don’t love frozen spinach either. But we ALWAYS have fresh baby spinach in our fridge because we use it in smoothies daily. Plus, there is no thawing required!
And I added in chopped artichokes too. Because nothing screams “the holidays!” like spinach artichoke dip. It’s addictive.
The filling isn’t overly cheesy, because if is, it will end up seeping out and bubbling all over the pan. It’s best to use a crumbly cheese, one that doesn’t get super melty. You know? I prefer gorgonzola with my spinach, which I have ever since I made this fancier spinach dip. It has blue cheese in it and the flavor is elevated about a million points because of that.
The combination is just wonderful.
Oh! The other thing?
I always use pancetta in these twists too. YEP. So we have spinach, shallot, artichokes, pancetta and blue cheese. I mean… I would eat that out of a bowl alone. Snuggled up on the couch with a spoon. And netflix.
Then the top is showered with everything seasoning! Just when you didn’t think things could get more flavorful. Wowza.
The answer to the million dollar question: yes you can prep it ahead of time. YES! See, puff pastry is one of those things that really has to be baked and served almost immediately. It’s how you get the best buttery, flakey flavor and texture.
However, you can assemble this entire thing and throw it in the fridge for later in the day. It’s a win win!
Run run run and make it.
Everything Spinach Artichoke Twists
Everything Spinach Artichoke Puff Pastry Twists
- 2 sheets frozen puff pastry, thawed
- 4 ounces diced pancetta
- 1 shallot, diced
- 2 garlic cloves, minced
- ½ teaspoon freshly cracked black pepper
- 3 cups fresh baby spinach, chopped
- 6 artichoke hearts, chopped
- ½ cup crumbled gorgonzola, or any blue! cheese
- 1 egg + 1 teaspoon water, lightly beaten, for egg wash
- 1 to 2 tablespoons everything seasoning
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Heat a large skillet over medium-low heat and add the pancetta. Cook until the pancetta is crispy and the fat is rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain excess grease. Discard all by 1 teaspoon of the pancetta grease from the skillet.
- Add the shallot and garlic to the skillet and stir in the black pepper. Cook, stirring often, until the shallot softens, about 5 minutes. Remove the skillet from the heat and let the mixture cool slightly.
- While it’s cooling, prep you puff puff pastry. Use a circular object about the same size as your puff pastry to cut a circle out of the middle of both sheets, the exact same size. You want it to be as large as it can (so it goes to the edges!) - so you don’t waste much pastry. Place both circles on the parchment paper.
- In a large bowl, stir together the chopped fresh spinach, artichokes, pancetta, shallots and garlic. Stir in the crumbled cheese. Mix until everything is combined, then place it in the center of one of the puff pastry circles, leaving a ½ border along the edge. On that edge, brush with egg wash. Top the mixture with the other puff pastry circle, so they line up perfectly on top of each other with the filling in the center. Press the edges together.
- Use a biscuit cutter (or the rim of a glass) to press into the center, but don’t cut through. Use a sharp knife to cut slits in the puff pastry circle about 1 inch apart - from the center out to the edge. (see my third photo down!) Take each of those slices and gently twist it from the center. (see the fourth photo down.) Twist it two or three times. Don’t worry if filling is falling out and it looks messy - it will still bake up pretty!
- Brush the tops with egg wash and sprinkle on the everything seasoning.
- Bake on the center rack for 20 to 25 minutes, or until the puff pastry is golden and shiny. Serve immediately!
Did you make this recipe?
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I appreciate you so much!
Now maybe I need a dip for this too…
30 Comments on “Everything Cheesy Spinach Artichoke Twists.”
One of the best for this season. Wish to try out.
These look so good! I totally need to try these soon!
This looks amazing! But I’m not a blue cheese fan. Any suggestions for cheese substitutions?
Thanks & Happy Holidays!
feta or goat are your best bets!! :)
Thanks! You’re the best!
Wow, great appetizer idea – it combines all my favorite flavors!
This looks amazing! I need to make this! Will probably use feta per your suggestion in a previous comment!
I would love to try to make this recipe, but it is imitating and the instructions look too complicated.
phyllis it’s not too difficult, i promise! you just have to make the filling, cut the puff pastry into a circle, fill that circle and bake!
I love the idea of adding everything seasoning. I always add extra to my bagels because they just don’t put enough on (side note, in Montreal they season the WHOLE bagel not just the top!!! So I love getting bagels in Montreal when I visit. :D ). Can I make this in the morning and serve it in the evening? Or should it be completely fresh/hot?
i would prep it in the evening but keep it in the fridge! then bake right before serving. :) puff pastry is best served right from the oven!
Will it transport raw ok? I have to drive an hour with it. :/
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This sounds sooo good! I’ve seen the BA recipe and like your modifications. What do you think about also adding sun dried tomatoes? I generally love them with spinach/artichokes/feta and was thinking they might make a good addition here.
Hi! I’m looking to make this tomorrow night, so I hope you will reply before then. 2 questions,.. just to clarify, the spinach does not get cooked before mixing with the pancetta? Also, is there a substitution you could recommend for the gorgonzola or blue cheese? I don’t care for either of these.
correct, spinach is not cooked! you can do feta or goat which would be the most similar! but if you don’t like those either, you could even do cheddar or mozzarella – it may melt out of the pastry a big when cooked though!
Jessica, I appreciate your quick reply! I made this last night for my guy’s 60th birthday. Due to the pandemic, it was a party for only 3 of us. We loved it and ate the entire thing! I used feta cheese instead of the gorgonzola and half of a 5 oz. bag of fresh spinach. For anyone who thinks this is too difficult to try, it is not. Even if it does not look like these photos, it will still taste amazing! Thank you again!
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Looks amazing. Are the artichokes raw or canned? And I only see one photo, not 4.
Yes, can you confirm fresh or already cooked artichokes?
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Oooh, this will be good for all of the charcuterie leftovers I have!
Of course I will use some spinach and artichokes!
This was fun to make! Serving it this afternoon… it looks awesome… in the frig until baking just before serving… the filling is awesome 👏
I love this recipe!!!!! Thankyou! I’ve made it 4 times. Each time with some change depending on what I had available. Feta/goat and blu cheeses have all worked great! Sundried tomato’s and pine nuts added once. Awesome. Rosemary ham when I didn’t have pancetta. All the other goodies remained the same and were the perfect platform for any switching I had to do. That’s the sign of a die hard, wonderful recipe. I love it. Thankyou again ! And you’re right – not as scary as it seems and beautiful every time!!!
I plan to make this for a dinner party this week. Can I put it together the day before and cook it the next day before I serve it? Or do I ba e to out it together the day of?