[vc_row][vc_column][vc_column_text]Nothing says holiday magic like an edible golden wreath fresh from the oven, and this puff pastry appetizer brings all the festive charm. Filled with creamy spinach-artichoke goodness, bright pops of sun-dried tomato and a swirl of pesto, it’s the kind of cheerful, shareable bite that disappears fast but is remembered forever. Simple to shape and gorgeous to serve, this edible centerpiece earns its spotlight at any holiday celebration.
Spinach & Artichoke Puff Pastry Wreath
- 1 Tbsp. olive oil
- Pinch fine sea salt
- 8 oz. fresh baby spinach leaves
- 1 can (14 oz.) artichoke hearts ( in water, drained and chopped)
- 1/2 cup spreadable cream cheese
- 1/2 cup sun dried tomatoes in oil (drained and chopped)
- 1/4 cup grated Parmesan cheese
- 1/4 cup walnuts (chopped)
- 1/8 tsp. crushed red pepper
- 1 sheet puff pastry (thawed according to pkg. directions)
- 1/3 cup basil pesto
- 1 large egg (beaten)
- Poppy seeds (optional, for sprinkling)
- Sesame seeds (optional, for sprinkling)
Preheat oven to 425 degrees F. Line large rimmed tray with parchment paper.
Heat olive oil in large saucepan. Add spinach and salt and cook until spinach wilts. Drain thoroughly. Transfer to small bowl to cool. (Note: Get out as much water as possible – blotting with paper towel is encouraged.)
- In large bowl, combine artichoke hearts, cream cheese, sun dried tomatoes, Parmesan cheese, walnuts and crushed red pepper. Stir in cooked spinach.
- On lightly floured surface, roll puff pastry into an 11-½-inch square. Place a 10-½-inch dinner plate in the center and trace around it with a paring knife to cut out a large circle. (You’ll automatically have about a ½-inch border.) Transfer the pastry circle to the prepared tray.
- Using a 3-½-inch round cutter, gently press a circle in the center of the pastry—just to mark it, not to cut through. Inside this marked circle, use a paring knife to cut an “X,” then cut each of the 4 triangles in half to make 8 small triangles. Lightly brush just the triangles with beaten egg.
- Spread the pesto around the outer ring of the pastry, keeping a 1-inch clean border along the outer edge. Spoon the cheese-spinach mixture evenly over the pesto. Fold the outermost edge of the pastry up and over the filling. Then lift each small center triangle and stretch its tip outward to meet the folded outer edge, pressing gently with fingertips to seal everything together.
- Brush pastry with beaten egg. Sprinkle with poppy seeds or sesame seeds.
- Bake in preheated oven for 40-45 minutes or until flaky and deeply golden brown. Serve warm.
- Wrap leftovers in foil and refrigerate for up to 3 days. Reheat in 375 degrees F oven for 10 minutes, or until warmed through.
