For a real crowd pleaser you cant beat this golden puff pastry, pull-apart spinach dip. Serve with mint leaves and lemon wedges.
- 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.
- Preheat oven to 220C. Line a baking tray with baking paper.
- 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.
- 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.
- Brush the pastry with a little of the remaining egg. Bake for 20-25 mins or until golden. Serve warm or at room temperature.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set