Sunshine pastry pull-apart spinach dip

Name: Sunshine pastry pull-apart spinach dip
Prep time: 20 min
Cook time: 25 min
Yield: 6
Ingredients: 2 sheets frozen ready rolled puff pastry, just thawed; 1/3 cup (25g) finely grated parmesan; 1/2 teaspoon smoked paprika; 1 Coles Brand Australian Free Range Egg, lightly whisked; (((Spinach dip - makes 2 cups))); 250g pkt frozen spinach, thawed; 250g cream cheese; 2/3 cup (160g) sour cream; 1/2 x 40g pkt French onion soup mix

For a real crowd pleaser you can't beat this golden puff pastry, pull-apart spinach dip. Serve with mint leaves and lemon wedges.

0:20

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0:25

To cook

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Coles

Coles - November 2016

Ingredients
Nutrition

2 sheets frozen ready rolled puff pastry, just thawed
1/3 cup (25g) finely grated parmesan
1/2 teaspoon smoked paprika
1 Coles Brand Australian Free Range Egg, lightly whisked

Spinach dip - makes 2 cups

250g pkt frozen spinach, thawed
250g cream cheese
2/3 cup (160g) sour cream
1/2 x 40g pkt French onion soup mix

Energy 1919kJ	Fat saturated 21.00g
Fat Total 35.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 22.00g	Dietary Fibre 4.00g
Protein 11.00g	Cholesterol mg
Sodium 733.00mg

All nutrition values are per serve.

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Method
Notes

Step 1
Make spinach dip: Place the spinach in a sieve over a bowl. Using the back of a spoon, press spinach to remove excess liquid. Discard the liquid. Place the spinach in a food processor with the cream cheese, sour cream and soup mix. Process until smooth. Season. Place in the fridge to chill until required.
Step 2
Preheat oven to 220C. Line a baking tray with baking paper.
Step 3
Cut a 22cm disc from each pastry sheet. Place 1 pastry disc on the lined tray. Place 1/2 the dip in a medium bowl (store remaining dip in fridge for another use - see notes). Stir in the parmesan and paprika. Spread the dip mixture evenly over the pastry disc, leaving a 1.5cm border. Brush the border with a little egg. Top with the remaining pastry disc and press the edges to enclose the filling.
Step 4
Use a glass to mark a 5cm circle in the centre of the pastry, pressing down gently (don't cut through the pastry). Use a sharp knife to cut the pastry into 12 wedges from the inner circle to the edge, leaving the centre intact. Slide your hand under 1 pastry wedge, then carefully lift and turn it to the left to twist. Repeat with remaining pastry wedges to create a sun shape.
Step 5
Brush the pastry with a little of the remaining egg. Bake for 20-25 mins or until golden. Serve warm or at room temperature.

Do the twist:

Here's how to make sure this delicious sun-shaped savoury pastry looks just as good as it tastes. To get evenly sized wedges, lightly mark the outer edge of the pastry with a knife before you start cutting through. To avoid tearing the pastry when twisting, use a finger of your other hand to gently press down on the attached part in the centre.

Use remaining dip to make French stick spinach dip

Find recipes that make the most of seasonal produce in our spring collection. You may also enjoy our warm salad and pasta collections.