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
- 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!
Now maybe I need a dip for this too…