Crispy crust. Savory filling. What more can you ask for?
1 tsp. olive oil
1 pkg. frozen spinach
3 handfuls fresh spinach
1 can artichoke hearts, non marinated, chopped
1/2 red onion, sliced
1/2 cup roasted red pepper
1 tsp. Greek Seasoning
3 oz. feta crumbles
8 oz. soft cream cheese
1 pkg. Puff pastry (2 sheets)
Parchment lined baking sheet
Preheat your oven to 425 degrees.
In a large skillet, over medium heat, saute the frozen spinach in some olive oil, chopped artichoke hearts, onion and roasted pepper. Once the mixture is all heated through, add the fresh spinach and Greek seasoning. Gently toss to coat and start wilting the fresh spinach. Remove from the heat.
Drain this mixture. You can use cheesecloth or a small strainer. Make sure all the “water” is drained before proceeding. Set aside and prepare the crust.
Place your softened puff pastry onto your baking sheet, cutting the second sheet to make sure your whole baking sheet is covered. Use a little water to seam the sheets together.
Spread your soft cream cheese over the puff pastry, leaving 1/2″ clear around the edges. This will form the crust.
Then top the cream cheese layer with the cooked and drained spinach mixture. Leaving 1″ from the edges for the “crust.”
Next, sprinkle with flatbread with some feta cheese, Parmesan cheese. Now you’re ready to bake! 30-35 minutes, until nice and bubbly. Edges will be golden and crispy. Remove from the oven and cut, serve hot or room temperature.