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Spinach Artichoke Puff Pastry Wreath

This spinach artichoke puff pastry wreath is a warm and festive appetizer featuring a creamy filling with artichokes, spinach, and mozzarella, all wrapped in flaky puff pastry.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 146
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 can artichoke hearts in water, drained and roughly chopped Choose a can packed in water for the cleanest flavor.
  • 2/3 cup frozen chopped spinach, thawed and squeezed very dry Make sure to squeeze the spinach dry to prevent sogginess.
  • 1 cup shredded mozzarella cheese Can substitute with provolone, fontina, or Monterey Jack.
  • 1/3 cup cream cheese, softened Optional to mix with a little ricotta for a lighter filling.
  • 2 tbsp capers, drained Substitute with chopped green olives if preferred.
  • 1/4 cup chopped oil-packed sun-dried tomatoes Can replace with marinated artichoke hearts, drained well.
  • 3 tbsp basil pesto Sun-dried tomato or parsley pesto can be used as a variation.
For the Pastry
  • 1 sheet frozen puff pastry (from a 17.3 oz box), thawed but kept cold Keep the pastry cold for best puffing results.
  • All-purpose flour for dusting To prevent sticking while rolling out the pastry.
  • 1 small bowl of water For sealing the pastry edges.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Pat the artichokes dry and chop them into small pieces. In a bowl, mix the artichokes, spinach, mozzarella, cream cheese, capers, sun-dried tomatoes, and pesto until evenly combined.
  3. Lightly flour your work surface and roll the puff pastry to about 10 1/2 inches wide. Use a dinner plate to cut the pastry into a circle and carefully transfer it to the baking sheet.
  4. Press a 4-inch bowl into the middle of the dough to mark a smaller circle, then make four cuts across the center circle to create 8 triangles.
Assembly
  1. Spoon the filling in a ring around the outer band of dough, leaving a 1-inch border at the edge. Fold each triangle over the filling and seal with a little water.
Baking
  1. Bake for about 20 minutes, or until the wreath is puffed and deep golden brown. Let it cool for 5 minutes before serving.

Notes

This wreath is a great option for holidays, potlucks, and gatherings. It pairs well with green salads, tomato soup, or fruit trays. Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month.