adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sunshine pastry pull-apart spinach dip
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Try our irresistible golden puff pastry spinach dip, perfect for entertaining guests. Serve with refreshing mint and zesty lemon.
Ingredients:
  • 2 sheets frozen ready rolled puff pastry, just thawed
  • 25g parmesan
  • 1.25 gm smoked paprika
  • 1 Free Range Egg, lightly whisked
  • 250g pkt frozen spinach, thawed
  • 250g cream cheese
  • 160g sour cream
  • 1/2 x 40g pkt French onion soup mix
Instructions:
  • Prepare spinach dip: Drain the spinach by pressing it with the back of a spoon over a bowl. Discard the liquid. Blend the spinach in a food processor with cream cheese, sour cream, and soup mix until smooth. Season to taste and refrigerate until ready to serve.
  • Preheat your oven to 220C and prepare a baking tray with baking paper.
  • Cut out a 22cm disc from each pastry sheet. Place one disc on the lined tray. Put half of the dip in a medium bowl and mix in the parmesan and paprika. Spread the dip mixture evenly over the pastry disc, leaving a 1.5cm border. Brush the border with a little egg, then place the second pastry disc on top and press the edges to seal the filling.
  • Press a 5cm circle in the center of the pastry using a glass, gently pressing down without cutting through. Cut the pastry into 12 wedges from the inner circle to the edge using a sharp knife, keeping the center intact. Twist each pastry wedge to the left to create a sun shape, repeating with the remaining wedges.
  • Use a pastry brush to glaze the pastry with a bit of the leftover egg. Bake until golden brown, for about 20-25 minutes. Enjoy warm or at room temperature.

Similar Recipes