Spinach and Artichoke Swirls
An easy mix of spinach, artichokes and vegan cheezes rolled up in a crispy puff pastry makes these hard to resist! Have some in the freezer for surprise guests.
| Servings | Prep Time |
| 48slices | 20minutes |
| Cook Time | Passive Time |
| 20minutes | 30 +minutes for dough to freeze before baking |
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Ingredients
- 1package frozen puff pastry (vegan) I used a 397 gr. package of Tenderflake
- 1box frozen chopped spinachthawed and squeezed to drain extra liquid
- 1 cup marinated artichoke heartschopped
- 1/2cup Creamy Herbed Almond Spreador other vegan cream cheeze
- 1cup vegan parmSee the recipe for Cashew Crumbles
- 3cloves finely minced garlic
- 1/4cup finely chopped green onionor chopped chives
- 1teaspoon onion powder
- 1teaspoon dijon mustard
- 1/2teaspoon pepper
- 1/2 lemonsqueezed
- salt to taste
Instructions
- In a mixing bowl, combine the chopped artichoke, the chopped, squeezed spinach, the two cheezes and the spices. Add salt to taste.
- On a piece of parchment paper, unfold one of the two sheets of pastry. Gently spread half the filling mixture evenly over the pastry, leaving 1/2 inch border.
- Roll the pastry up like a cinnamon bun, pressing the seam to seal. Wrap tightly with plastic wrap to hold the shape. Repeat with remaining pastry and filling. Freeze these rolls for at least 30 minutes.
- When ready to bake, heat oven to 400 degrees F.
- Unwrap the pastry and cut each roll into 1/2 inch slices. Place them carefully on an ungreased baking pan. Bake for about 20 minutes or until golden brown on the bottom. These are best served warm. Enjoy!
Recipe Notes
The Cashew Crumbles add a cheezy flavour and a nutty crunch to these tasty bites!
