Spinach Artichoke Baked Brie

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I stole this recipe for Spinach Artichoke Baked Brie from foodnetwork.com. This fancy appetizer is actually very easy to make. Cream cheese, mayo, sour cream and garlic are mixed in a large bowl. Then spinach is stirred in before adding artichokes, mozzarella and Parmesan. Next a wheel of brie is placed in the center of a puff pastry sheet and the spinach mixture is spread on top of the cheese. Then the puff pastry is folded up and over the brie to cover completely. After briefly refrigerating this appetizer is baked until golden brown and served with crackers.

Did you know? Brie is characterized by an edible, downy white rind and a cream-colored, buttery-soft interior that should “ooze” when at the peak of ripeness.¹ (see more trivia in the Trivia tab)

For this recipe you will need: 10 oz frozen spinach, 4 oz cream cheese, 2 tbsp mayonnaise, 2 tbsp sour cream, 1 minced garlic clove, ¼ cup canned artichoke hearts, ¼ cup shredded mozzarella, 2 tbsp Parmesan, salt / pepper, 1 egg lightly beaten, 1 sheet frozen puff pastry and a16 oz wheel of brie.

Thaw the spinach and then completely drain and squeeze. Put the cream cheese, mayo, sour cream and garlic in a large bowl.

Mix until combined and smooth. Then add the spinach, breaking it up as you add it.

Next 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 13×12 into rectangle. Cut a 1 inch strip of dough off the shorter end to create a 12×12 square, reserve strip for decorating. Then transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with 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.

Then return the pastry to the refrigerator for 30 minutes. While pastry is chilling, preheat oven to 375 F. Bake until the pastry is golden brown and cooked through, about 40 minutes.

Let sit for 15 minutes, and then serve with crackers.

If you liked the recipe for Spinach Artichoke Baked Brie you can try other brie recipes like Brie Spaghetti or Creamy Garlic and Brie Mushrooms.

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Spinach Artichoke Baked Brie

This fancy appetizer is actually very easy to make. Cream cheese, mayo, sour cream and garlic are mixed in a large bowl. Then spinach is stirred in before adding artichokes, mozzarella and Parmesan. Next a wheel of brie is placed in the center of a puff pastry sheet and the spinach mixture is spread on top of the cheese. Then the puff pastry is folded up and over the brie to cover completely. After briefly refrigerating this appetizer is baked until golden brown and served with crackers.
Course Appetizer
Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 40 minutes
Servings 12 people

Ingredients

  • 10 oz frozen spinach thawed, drained
  • 4 oz cream cheese at room temperature
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 garlic clove minced
  • ¼ cup canned artichoke hearts drained and chopped
  • ¼ cup shredded mozzarella
  • 2 tbsp Parmesan
  • Salt / pepper
  • 1 egg lightly beaten
  • 1 sheet frozen puff pastry from 17.3 oz box, thawed
  • 16 oz wheel of brie
  • Crackers and crostini for serving

Instructions

  1. Completely drain and squeeze dry spinach, coarsely chop.
  2. Put the cream cheese, mayo, sour cream and garlic in a large bowl; mix until combined and smooth. Add the spinach, 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.
  3. 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 13×12 into rectangle. Cut a 1 inch strip of dough off the shorter end to create a 12×12 square, reserve strip for decorating.
  4. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with 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, and then return to the refrigerator for 30 minutes.
  5. Preheat oven to 375 F.
  6. Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, and then serve with crackers and/or crostini.