A crispy, flavourful snack or appetizer, these Spinach Artichoke Swirls are rich with an easy, dairy-free filling wrapped in a pre-made but vegan puff pastry! They are great as a make-ahead appetizer, ready in your freezer for any occasion! The special ingredient is a homemade Creamy Almond Herb Spread!
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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 + minutes for dough to freeze before baking |
| Servings |
slices
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Ingredients
- 1 package frozen puff pastry (vegan) I used a 397 gr. package of Tenderflake
- 1 box frozen chopped spinach thawed and squeezed to drain extra liquid
- 1 cup marinated artichoke hearts chopped
- 1/2 cup Creamy Herbed Almond Spread or other vegan cream cheeze
- 1 cup vegan parm See the recipe for Cashew Crumbles
- 3 cloves finely minced garlic
- 1/4 cup finely chopped green onion or chopped chives
- 1 teaspoon onion powder
- 1 teaspoon dijon mustard
- 1/2 teaspoon pepper
- 1/2 lemon squeezed
- salt to taste
Ingredients
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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!
