Wisconsin
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)