Spinach Artichoke Puff Pastry Wreath
A beautiful puff pastry wreath filled with spinach, artichoke hearts, and Mediterranean flavors. This post is sponsored by Alessi. All opinions are my own.
This puff pastry wreath is like spinach artichoke dip, only all dressed up for a holiday party. It’s warm, rich, and hearty. With pesto, sun-dried tomatoes, and capers, it’s bursting with Mediterranean flavor.
This pretty wreath is surprisingly easy to make with just a handful of simple ingredients. Make it as an elegant holiday appetizer, or just to accompany a cup of soup for a casual dinner at home. If you like spinach artichoke dishes, you’re going to love this recipe!
Puff pastry is one of those ingredients that I forget about most of the year. When the holiday season rolls around I stock my freezer with a couple of boxes of puff pastry for last-minute appetizers. It’s incredibly easy to work with and creates the most beautiful appetizers, desserts, and more. Don’t miss this stunning Nutella Christmas Tree!
The base for this puff pastry wreath is spinach and artichoke hearts. They get mixed up with mozzarella and get an extra punch of flavor thanks to a few Alessi toppings.
Alessi is one of my favorite brands to work with because the ingredients are always such high quality and great value. The Alessi family emigrated from Sicily to America in the early 1900s and opened an importing company that would become Alessi. Their goal is to capture the true flavors of Italian cuisine and their foods always transport me back to Italy. Toppings like the sun dried tomatoes, capers, and pesto are so great to have on hand because they are an easy way to add a ton of flavor to almost any savory recipe. I add capers to salads like my favorite Mediterranean Salad with Tahini Dressing and pesto to Minestrone Soup. Those little extras can make a big impact on flavor and take your cooking to the next level.
I had so much fun making this wreath. Something about wrapping up the filling and tucking it in with the puff pastry sun rays was so satisfying. It may look complicated at first, but watch the video at the end of this post to see just how easy it really is. I can’t wait to try even more filings for puff pasty wreathes. Maybe a sweet one next time?
Spinach and artichoke dip is a classic party favorite, and we loved this fun update with even more layers of flavor and texture. The light and crisp pastry holds it all together so it can be eaten as a finger food while mingling with friends.
- 1 (14 oz.) can artichoke hearts in water, drained
- 2/3 cup thawed and well drained frozen spinach
- 1 cup shredded mozzarella
- 1/3 cup soft cream cheese, room temperature
- 2 tablespoons capers (I used Alessi)
- 1/4 cup chopped sun dried tomatoes (I used Alessi)
- 3 tablespoons pesto (I used Alessi)
- 1 sheet thawed puff pastry, cold
- Preheat the oven to 425 degrees F. Roughly chop the artichoke hearts. I cut them into quarters and eighths. Add to a medium sized mixing bowl and stir in the spinach, mozzarella, cream cheese, capers, sun dried tomatoes, and pesto until well combined.
- Transfer the puff pastry to a sheet of parchment paper. Roll out the puff pastry to 10 1/2 inches wide. Use a 10 1/2 inch dinner plate as a template to cut a large circle out of the puff pastry. Use a 4-inch bowl or cup as a template and gently press into the center of the pastry circle to outline a smaller circle, but do NOT cut all the way through the pastry! Use a paring knife to cut across the smaller circle. Now make a perpendicular cut across the small circle. Make two more cuts across the small circle to create four equal triangles. This is easiest to understand by watching the video. If the pastry becomes too soft to work with easily, just pop it in the freezer for 5 minutes to firm up.
- Spoon the spinach artichoke mixture in a ring around the puff pastry, leaving an inch boarder around the outer edge. Pick up the tip of one of the center triangles and carefully wrap it over the filling and outer edge of pastry to seal. A little water can help the pastry adhere to itself. Continue with each triangle, wrapping over the filling to create a wreath.
- Transfer the parchment paper to a cookie sheet and bake until the pastry is golden brown and puffed, about 20 minutes. Serve warm.
Vegan Option: Be sure use non-dairy Mozzarella shreds, cream cheese, pesto, and puff pastry. Gluten Free Option: Be sure to use gluten-free puff pastry - it does exist!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 313mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 6g