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Spinach Artichoke Pull-Apart Bread

Under 30 minutes


for 6 servings

  • 2 sheets puff pastry, thawed
  • 8 oz cream cheese (225 g), softened
  • 14 oz artichoke heart (400 g), 1 can, drained and chopped
  • ¾ cup fresh spinach (30 g), cooked and drained of excess water, or frozen and thawed
  • ¼ cup sour cream (60 g)
  • ½ cup grated parmesan cheese (55 g)
  • ½ cup shredded mozzarella cheese (60 g)
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon red pepper flakes
  • 1 egg, beaten

Nutrition Info

  • Calories 1065
  • Fat 78g
  • Carbs 70g
  • Fiber 5g
  • Sugar 3g
  • Protein 24g

Estimated values based on one serving size.


  1. In a large bowl, combine cream cheese, artichoke hearts, spinach, sour cream, parmesan, mozzarella, garlic powder, salt, pepper, and red pepper flakes.
  2. Preheat oven to 400ºF (200ºC).
  3. Place the two sheets of puff pastry on a parchment paper-lined baking tray. Using a dinner plate as a guide, cut out equal size circles from both sheets.
  4. Remove the top sheet.
  5. On the bottom sheet, spread spinach artichoke mixture and lay the other sheet of puff pastry on top.
  6. Take a glass and place it in the center of the circle. Using a knife, cut away from the edge of the glass to create 12 equally spaced strips.
  7. Take each strip and twist then brush with beaten egg.
  8. Bake at 400°F (200°C) for 30 minutes, or until golden.
  9. Enjoy!
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Spinach Artichoke Pull-Apart Bread