Reviewed: Nov. 1, 2009

These were very good! I added freshly ground black pepper and diced roasted red peppers and took them to work for a Halloween potluck lunch (called them Infected Severed Ears). They were a huge hit, even with the gross, festive name. I strongly recommend freezing the roll for about 30 minutes before trying to cut it into the individual swirls; this will make the roll easier to cut and prevent the filling from oozing out the sides too much.

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rhondalcrowell

Home Town: Long Beach, California, USA

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Reviewed: May 10, 2009

Very good. Make sure to let your dough defrost for the full 40 minutes.

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Nicole

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Apr. 22, 2009

These really were spectacular. Just DELICIOUS. I took them to an event and everyone wanted the recipe! I did do the half sour cream/half mayo as suggested and I threw in some feta cheese as well. Then on a whim the other night, I decided to make them for dinner - so I increased the sour cream/mayo to 3/4 cup and added in about 1.5 cups of finely chopped chicken breast. I also added 1/3 cup parmesan cheese and 1/3 cup feta. I cut them a little thicker (made 24 out of the recipe) and baked them a little big longer, but they were FANTASTIC.

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LYNNIEKRAVITZ

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Reviewed: Mar. 6, 2009

These were great. I added 8oz cream cheese because a hot dip I make has cream cheese. It went perfectly with the other ingrediants. There were no leftovers. :-)

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~Cherry

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Reviewed: Mar. 1, 2009

These were a hit! SO yummy! A bit messy to make, but well worth it! I used two packages of fresh spinach and sautéed it, then used a strainer to drain the liquid. Used 1 part mayonnaise and 3 parts sour cream (instead of the ½ cup mayo. Both together give it very nice flavor!) Added ¼ cup goat cheese to shredded parmesan. Make sure the pastry is thawed so you can roll it, but work fast with it, as the warmer it gets; the harder it is to cut. Use a sharp knife! Be sure not to overfill the pastry, as it will ooze out on the final rolls, and will be more difficult to cut and keep together for the transfer to the baking pan. But if you underfill, you’ll just get pastry, so try to find the perfect balance. Baked some standing up, some lying down, and they all baked up fine. SO good! A MUST for parties!

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Bacchante

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Reviewed: Jan. 17, 2009

These are great! I made them for my husband's Christmas party and had several requests for the recipe.

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Rhea

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

Very good little pastries. I forgot about the phyllo dough and hours later realized it was still on top of the fridge. I couldn't get it apart so I just used my rolling pin to make it thin, then added the filling. Bf said to me "they taste like spanakopita, only better". They do kind of, I'll agree. I didn't use enough artichoke but only bc I ran out. I think with more artichokes it will balance the spinach and taste excellent. As it is, we really liked them so I think we'll make again--with more artichoke! Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 3, 2009

These had a great taste. Instead of rolling it, I cut the puff pastry into 9 squares and made pastry triangles with the filling inside. I may use a little less artichoke and little more spinach next time though.

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Abby

Cooking Level: Beginning

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Reviewed: Jan. 2, 2009

Based on other reviewers raves, I tried this one and found it to be very BLAH! I used phyllo dough instead of puff pastry however so, that may account for some of the problem although another reviewer had commented that they used phyllo dough and it was fine. I'll try it again but will definately add some garlic powder, perhaps salt and whatever else I can think of to "perk it up".

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Marie RT

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 1, 2009

It's the best.

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Taylor Schrum

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Reviewed: Dec. 27, 2008

Very easy recipe. With the help of other reviewers I took some advice from them too. I have actually made extras and are in the freezer ready for our New Years Eve party. I now have very little work to do that evening except to bake....Thanks for the recipe!

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moelou

Cooking Level: Expert

Living In: Mississauga, Ontario, Canada

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Reviewed: Dec. 26, 2008

Pretty darn good. Could not find puff pastry so I used cresent rolls and it was very yummy. This will be a Christmas staple for us for years to come. Re heated well the next day too!!!

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deedodees

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Reviewed: Dec. 23, 2008

Wow!!! these were awesome! Simple to make. Next time I plan to add feta cheese to the mixture.

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Mary Ellen

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 22, 2008

This comes out so beautifully and it looks so impressive! SOOOO easy to make!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Dec. 21, 2008

These came out so pretty. I made them for a holiday party and was so proud to show up with them. They were very tasty too. I got 30 out of the recipe, but only 28 made it to the party :) I had to use my sharpest knife and be careful to cut them 1/2 inch. I did pinch the seam together well before slicing and they stayed together just fine. Next week I am going to another gathering and I will bring these too. I am going to do a mushroom artichoke goat cheese filling. I think you can get as creative as you want with these. What fun!

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Keilypie

Cooking Level: Expert

Living In: Richmond, California, USA

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Reviewed: Nov. 30, 2008

This was a great recipe. I did not have any artichokes or spinich, so I substituted a small jar of sun dried tomatoes in oil (drained and then chopped in food processor)and a half cup of softened cream cheese. I took these to a tea and they were gobbled up. I was initially intimidated by the idea of rolling and slicing the puff pastry, but it was very simple. I do suggest that you moisten the edges of the pastry and pinch together when you seal up the roll-otherwise the pastry might come open and leak filling while it bakes.

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Mell C

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 28, 2008

These are SO GOOD!!! I used sour cream instead of mayo (much better I say)...I was only able to get 20 out of this, but they were delicious!

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CookinginFL

Cooking Level: Expert

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Reviewed: May 11, 2008

These were heavenly! A friend made them yesterday for our little get together and they were a hit! The recipe is very easy and really took no time at all it seemed. I'll be keeping this recipe around.

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