Holiday appetizers have met their match with this spinach artichoke baked brie. The crispy puff pastry encases a layer of creamy spinach and melty brie, making the perfect mashup. Spread onto your favorite crackers or crostini and enjoy all season long.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 10 to 12 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 10 to 12 servings |
Ingredients
- One 10-ounce box frozen leaf spinach, thawed, drained
- 4 ounces cream cheese, at room temperature
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 small clove garlic, grated
- 1/4 cup canned artichoke hearts (about 2), drained well and coarsely chopped
- 1/4 cup shredded whole-milk mozzarella
- 2 tablespoons grated Parmesan
- Kosher salt and freshly ground black pepper
- 1 large egg, lightly beaten
- One sheet frozen puff pastry (from a 17.3-ounce box), thawed
- One 16-ounce wheel of brie
- Crackers and crostini, for serving
Instructions
- Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture. Coarsely chop.
- Put the cream cheese, mayonnaise, sour cream and garlic in a large bowl; mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and Parmesan, mixing to combine. Season with salt and pepper, then refrigerate until ready to use.
- Line a baking sheet with parchment paper. Whisk the egg with a splash of water in a small bowl. Roll out the puff pastry to a 13-by-12-inch wide rectangle. Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Form the reserved strip of dough into a bow. Brush a little egg wash on the center of the pastry and gently press the bow on top to secure. Brush the bow and the entire exterior of the pastry with the egg wash, then return it to the refrigerator to chill, about 30 minutes.
- Preheat the oven to 375 degrees F.
- Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, then serve warm with crackers and/or crostini.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 232 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 69 mg |
| Sodium | 377 mg |
| Serving Size | 1 of 12 servings |
| Calories | 232 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 69 mg |
| Sodium | 377 mg |
Reviews
So simple and versatile. I improvised making sweet version using apricot jam topped off with apricot glaze dried cranberries and delivered almonds.
I’m making it as we speak but I accidentally bought Camembert instead of brie, which is close to brie for me. I’m also using ready made spinach artichoke dip, so it cuts down on the prep time. We will see how it turns out.
I made a variation of this years ago, this is a pretty easy recipe to make. I’ll definitely make this again.
So good!!
Absolutely delicious!
Spinach artichoke dip and warm Brie…what’s not to love! It was a huge hit at my family party, and not to mention, it was fun to make. This recipe is a keeper!
Excellent recipe. I think I added a at least one more artichoke heart and will probably add more next time. Watch the cook time carefully so it doesn’t burn on top.
I made this for company with (Knorr) spinach artichoke dip I had made and frozen at Christmas time. Really easy once the dip is made. OH SO GOOD!! I made this with an 8 ounce wheel of brie and cut off some of the puff pastry, I didn’t do the bow.
If you watch the video you’ll see that there only a small amount of dip put on top of the Brie. You don’t need a lot of anything.
Good question Tina….I would squeeze the juice from more artichoke hearts and add them
I am just wondering why such a small amount of artichokes? The best part of spinach artichoke dip is the ARTICHOKES! But of course! Any ideas anyone? Maybe the water content?