Artichoke-Spinach Cheesy Turnovers

These flaky pastry puffs are filled with a blend of artichoke hearts, spinach and cheeses. They’re a great appetizer, and any leftover filling makes for a tasty dip. I ended up only using about half of the filling that this recipe makes for the turnovers, so I set some aside for snacking with crackers and am planning on making a second batch tomorrow. Feel free to halve the recipe if you want to conserve ingredients though.

Artichoke-Spinach Cheesy Turnovers (inspired by Vegetarian Times)

Makes 30 turnovers (with leftover filling)

  • 1 17.3-oz package frozen puff pastry, thawed (contains two sheets)
  • 1 8-oz can artichoke hearts, rinsed and drained
  • 1/2 cup boiled fresh spinach (measured after being reduced by boiling)
  • 3 oz low-fat cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1 shallot, quartered
  • 1 tsp lemon juice
For egg wash:
  • 1 large egg, lightly beaten

Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.

Pulse artichokes, spinach, cream cheese, Parmesan, shallot and lemon juice in food processor until blended but slightly chunky.

Roll 1 sheet of puff pastry out into a 12 x 12 inch square. Cut into 15 3-inch rounds (combine scraps and roll them out to get the most out of the dough). Repeat with remaining pastry sheet.

Spoon 1 teaspoon of filling on each pastry round. Fold in half, sealing edges with a little bit of water to help them stick together, then press edges with fork to seal.

Transfer to baking sheet. Brush turnovers with beaten egg, and bake 10-15 minutes, or until golden.