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Spinach Artichoke Squares



1 sheet puff pastry, thawed

1 tablespoon olive oil

¼ to ½ cup minced onion

1 clove garlic, minced

2 cups coarsely chopped artichoke hearts

10 ounces frozen chopped spinach, thawed, well-drained (I always chop it smaller)

8 ounces cream cheese

8 ounces fresh Parmesan, finely shredded

Heat oven to 400 degrees. In a medium sauté pan, heat olive oil over medium heat. Add onion and garlic; cook until fragrant, 1 minute. Add artichoke hearts and spinach. Stir in cream cheese. Roll out puff pastry a little to flatten it. Cut 2½-inch squares. Scoop 2 tablespoons filling in center of each square; fold in edges of puff pastry. Top each square with 1 tablespoon grated Parmesan cheese. Transfer to a parchment-lined baking sheet and bake until golden brown, 15 to 17 minutes. (purewow)

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