Spinach Artichoke Pesto Pull-Apart Wreath

Tis officially THE season. Yup you know the one. The one that get’s some people in a social frenzy and others in cozy mood. Regardless of which one you are during this time of year, can we talk about some festive food that is great for a night in or a soiree? This recipe combines a tried and true appetizer favorite and makes it festive AF. And with puff pastry on hand, this can be whipped up anytime. Eat it for breakfast, lunch, appetizer or dinner - it’s a treat no matter the time of day!

Ingredients

Serves 4

1/2 cup basil pesto (store bought or make your own - see below for my quick pesto recipe!)

2 tbsp cooking oil

1 sheet of puff pastry (thawed)

1 shallot (finely diced)

3 cloves garlic (minced)

1 cup baby bella mushrooms (finely chopped)

1 16 oz can of artichoke hearts (cut in 1/4ths)

1/4 cup dry white wine

pinch of red pepper flakes

2 tbsp unsalted butter

1/2 cup heavy whipping cream

1 cup fresh spinach (chopped)

1/4 cup mozzarella cheese (shredded)

1/4 cup parmesan cheese (grated)

1 egg (whisked)

Additional items

parchment paper

baking sheet

kitchen sheers

pastry brush

Method

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Lightly oil it or spray with cooking spray.

2. Heat your pan on medium and add in the oil once it’s hot. Sautee the shallots for 2 minutes or until softened then add in the garlic to saute for 1 minute.

3. Add in the mushrooms and toss with the shallots and garlic. Lower the heat to low and cook the mushrooms until they have mostly released their water and it has evaporated.

4. Stir in the artichokes and cook until they release most of their juices. Sprinkle in the red pepper flakes.

5. Next stir in the wine and cook off the alcohol on medium high and simmer until it evaporates away.

6. Lower the heat to low again and stir in the butter and cream until it well coats everything. It should thicken over time and not be watery.

7. Use this video as a visual guide for the next step: Next unroll the puff pastry and using the kitchen shears cut it into a large circle. In the center, using a pairing knife to draw (do not cut through) a smaller circle in the middle (use a mug or ramekin as a guide).

8. Using the pairing knife, cut a straight line through the center of the smaller circle, then another across that line. Continue making lines until the smaller circle looks like a pizza with 8 “slices”.

9. Spoon the spinach artichoke around the smaller circle, making sure its even and not over filled. If you have any reserves or extra artichoke mix, save it for pasta or a pizza!

10. Sprinkle the parmesan cheese and mozzarella on top.

11. Start carefully pulling the points of the inner circle you cut toward the outside of the larger circle and pinch together to seal. Continue doing this until you create the wreath all the way around. If any tear, use some of the puff pastry from the square or rectangle you cut from to pinch it back together again.

12. Using the pastry brush, brush the egg all over the puff pastry. And bake for 20-25 minutes until golden and bubbling.

13. Garnish with herbs or bow made of kitchen twine and serve immediately!