Time: 2 hours.
Complexity: easily
Servings: 10 - 12

Popular holiday appetizers come together in this recipe for baked brie with spinach and artichokes. Melting brie and a cheesy spinach and artichoke dip are wrapped in a sheet of puff pastry and baked until the shell turns into a crisp, golden crust. Place this treat in the center of the table, arranging crackers and baguette slices (crostini) around for spreading and enjoying. It's a perfect appetizer with wine.

Ingredients:

• 1 wheel of brie cheese (450 g)
• 1 package (280g) frozen spinach leaves, thawed and squeezed out
• 110 g of cream cheese, room temperature
• 2 tablespoons mayonnaise
• 2 tbsp sour cream
• 1 small clove of garlic, grated
• 1/4 cup canned artichoke hearts (about 2), patted dry and coarsely chopped
• 1/4 cup grated whole milk mozzarella
• 2 tbsp. l. grated parmesan
• 1 large egg, lightly beaten
• 1 sheet frozen puff pastry (from a 500g package), thawed
• Crackers and crostini, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

puff pastry, Artichokes, spinach, cream cheese, mozzarella cheese, Brie cheese, Parmesan cheese, garlic

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Preparation:

Step 1
• Place the spinach on a clean kitchen towel over a bowl or sink and twist to squeeze out all the water. Chop coarsely.
Step 2
• Place the cream cheese, mayonnaise, sour cream, and garlic in a large bowl and mix vigorously until smooth. If desired, beat with a mixer fitted with a paddle attachment. Add the spinach to the cream cheese mixture, breaking it up as you go. Add the artichokes, mozzarella, and Parmesan, mixing well. Season with salt and pepper to taste, then refrigerate until ready to use.
Step 3
• Line a baking sheet with parchment paper. In a small bowl, beat the egg with a small amount of water. Roll out the puff pastry into a 30 x 32.5 cm rectangle. Cut a 2.5 cm wide strip of pastry from the shorter side to create a 30 x 30 cm square. Set this strip aside for garnish. Transfer the square of pastry to the prepared baking sheet.
Step 4
• Place a circle of Brie cheese in the center of the dough. Top with the cooled spinach and artichoke mixture. Fold the puff pastry over the cheese, lightly brushing the edges with beaten egg. Pinch the edges to seal. Form a bow with the remaining strip of dough. Brush the center with beaten egg and gently press the bow onto the cheese-filled dough. Brush the bow and the entire outside of the dough with beaten egg, then return to the refrigerator to chill, about 30 minutes.
Step 5
• Preheat oven to 190°C.
Step 6
• Bake until dark golden brown, about 40 minutes. Let rest for 15 minutes, then serve warm with crackers and/or crostini.

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