- 1 sheet of puff pastry, thawed and kept in fridge until ready to prep
- 1/2 yellow onion, diced
- 2 tsp apple cider vinegar
- 3 cloves of garlic, chopped
- 6 artichoke hearts, chopped + additional artichoke hearts for topping
- 6oz cream cheese, room temperature
- 3 tbsp sour cream
- zest of 1 lemon
- 1 tsp dijon mustard
- 1/4 cup of pepper jack cheese + more for topping
- 1/2 tsp salt
- 1/2 tsp pepper
- pinch of red pepper flakes
- 8oz frozen spinach, thawed and squeezed of all water
- for garnish: lemon zest, lemon juice, thyme, black pepper
- Prep the filling. In a large stove top pan add a drizzle of olive oil and bring to a medium heat. Add the onion with a big pinch of salt and saute until translucent. Add the apple cider vinegar and bring to a low heat. Stir the onions occasionally, cooking until golden and caramelized. Remove from the pan and add to a large mixing bowl.
- Add another drizzle of olive oil to the pan, and add the garlic and chopped artichoke hearts to the pan. Cook until the garlic is fragrant. Turn off the heat and add to the bowl with the onions.
- Once the onions and artichokes have cooled, add the cream cheese, sour cream, lemon zest, mustard, pepper jack, salt, pepper, red pepper flakes, and spinach to the bowl. Stir together until everything is incorporated. Set aside or store in an airtight container in the fridge until ready to use.
- Prep the pastry. Preheat oven to 400 degrees F. Line a sheet tray with parchment paper.
- Slice the sheet of puff pastry into nine even rectangles and place on sheet tray. Prick the center of pastry with a fork.
- Scoop the spinach filling into the center of the pastry, leaving an even border around the edges. Add an artichoke half and sprinkle of pepper jack cheese to the top.
- Bake for 20-25 minutes on the center rack until the pastry is golden brown and cheese is bubbly. Remove from oven.
- Top with lemon juice and zest, and thyme. Enjoy!