Sunshine pastry pull-apart spinach dip
Indulge in the savory delight of our Sunshine Pastry Pull-Apart Spinach Dip! Flaky puff pastry filled with a creamy blend of spinach, parmesan, and paprika. Perfectly golden and irresistibly cheesy, this appetizer is a crowd-pleaser for any gathering. Ready in no time, it combines cream cheese, sour cream, and a dash of spice to create the ultimate party dip. Enjoy this simple yet delicious treat that will have everyone reaching for more!
- 31 Mar 2024
- Cook time 25 min
- Prep time 20 min
- 6 Servings
- 7 Ingredients
Sunshine pastry pull-apart spinach dip is a delightful appetizer that blends the rich flavors of creamy spinach dip with the flaky goodness of puff pastry. This dish is perfect for parties, gatherings, or simply as a delicious snack. With a blend of parmesan cheese, paprika, and a creamy spinach filling, this recipe is sure to become a favorite.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Crack the egg into a small bowl and beat it with a fork. Set aside.
- In a medium bowl, combine the cream cheese, sour cream, chopped spinach, grated parmesan cheese, and paprika. Mix well until all ingredients are fully incorporated.
- Roll out the two sheets of puff pastry on a lightly floured surface until they are smooth. They should remain at about a 10-inch square (25 cm).
- Place one sheet of puff pastry on the prepared baking sheet. Spread the spinach mixture evenly over the puff pastry sheet, leaving about a 1-inch border (2.5 cm) around the edges.
- Place the second sheet of puff pastry on top of the spinach mixture, aligning the edges with the bottom sheet.
- Place a small cup or round cookie cutter in the center of the pastry (this will be your guide and ensure an even pull-apart).
- Using a sharp knife or pizza cutter, make cuts from the edge of the cup to the outer edge of the pastry, creating 16 to 20 strips (like sun rays).
8. Twist the Strips:
- Carefully twist each strip to reveal the filling. Twist each strip about 2-3 times, being gentle to avoid breaking the pastry.
- Brush the entire pastry with the beaten egg wash. This will give your pastry a golden and glossy finish.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- Once baked, remove the pastry from the oven and let it cool slightly before serving. The dip can be pulled apart and enjoyed with the crispy layers of puff pastry.
Tips:
- Ensure the puff pastry is adequately thawed but still cold to make handling easier and to achieve a flaky texture.
- Preheat your oven well before baking to ensure even cooking and a golden-brown crust.
- For a smoother filling, finely chop the spinach before mixing it with the cream cheese and sour cream.
- Brushing the pastry with an egg wash (beaten egg with a teaspoon of water) will give it a beautiful golden color and a glossy finish.
- Serve immediately after baking for the best texture and flavor. If necessary, reheat in the oven to retain the crispiness of the pastry.
This Sunshine pastry pull-apart spinach dip is a guaranteed crowd-pleaser, combining the best elements of creamy dip and crispy pastry. Serve it hot out of the oven, and watch as your guests enjoy every pull-apart morsel. Whether for a festive occasion or a cozy night in, this recipe is sure to shine.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 650kcal | 26% |
| Protein | |
| Protein 13g | 8% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 1.62g | 4% |
| Sugar 4.29g | 4% |
| Fat | |
| Fat 50g | 56% |
| Saturated 13g | 43% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 45mg | 9% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.42mg | 32% |
| Vitamin B3 3.36mg | 21% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.58ug | 24% |
| Vitamin C 1.87mg | 2% |
| Vitamin E 1.16mg | 8% |
| Vitamin K 40ug | 33% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 2.65mg | 24% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 260mg | 8% |
| Selenium, Se 27ug | 50% |
| Sodium, Na 450mg | 30% |
| Zinc, Zn 1.15mg | 10% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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