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Completely drain and squeeze dry spinach, coarsely chop.
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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.
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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 13x12 into rectangle. Cut a 1 inch strip of dough off the shorter end to create a 12x12 square, reserve strip for decorating.
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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.
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Preheat oven to 375 F.
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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.