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Spinach and Artichoke Turnovers

Spinach and Artichoke Turnovers with Ricotta and Mozzarella

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If you’ve enjoyed spinach-artichoke dip at a party recently, you’ll love these appetizer-inspired turnovers. Cream cheese, mozzarella, Parmesan, spinach, and artichokes are encased in puff pastry and baked until golden. A quick salad comes together while the turnovers bake for a refreshing contrast to all that cheesy goodness.

  • Vegetarian
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

  • Calories 950
  • Protein 24g
  • Total Carb 54g
  • Total Fat 72g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • puff pastry squares
    • 4
    • puff pastry squares
  • cream cheese
    • 1 ounce
    • cream cheese
  • baby spinach
    • 1 ounce
    • baby spinach
  • jar marinated artichoke hearts
    • 1
    • jar marinated artichoke hearts
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • ricotta cheese
    • 4 ounces
    • ricotta cheese
  • parsley
    • 1/8 ounce
    • parsley
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • baby arugula
    • 3 ounces
    • baby arugula
  • balsamic vinegar
    • 1 tablespoon
    • balsamic vinegar
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 400°F. Separate puff pastry squares and set aside to soften at room temperature. Set cream cheese aside to soften at room temperature. Rinse all produce. Pat spinach dry with paper towel and roughly chop. Drain artichoke hearts, pat dry with paper towel (to keep moisture out of the filling), and roughly chop. Line a baking sheet with parchment paper.

  2. Make filling

    Make filling

    In a large bowl, whisk 1 egg. Transfer half of egg to a small bowl and reserve for sealing turnovers. To large bowl with egg, add mozzarella, Parmesan, softened cream cheese, and 2 tablespoons ricotta; stir to combine (save remaining ricotta for another recipe, like a topping for pasta or a spread for toast). Stir in spinach, artichoke hearts, ½ teaspoon salt, and pepper as desired.

  3. Form turnovers

    Form turnovers

    Add puff pastry squares to prepared baking sheet, spacing apart. Add ¼ cup filling to center of squares, leaving a 1-inch border. Lightly brush edges with some reserved egg (from small bowl), saving remainder for the next step. Gently fold 1 corner of each puff pastry square over filling to form a triangle, then gently press edges with your fingers to seal.

  4. Bake turnovers

    Bake turnovers

    Cut a small slit on top of turnovers so steam can escape, then brush over remaining egg. Bake until puffed and golden brown, 14-17 minutes.

  5. Make balsamic vinaigrette

    Make balsamic vinaigrette

    While turnovers bake, roughly chop parsley leaves, discarding stems. Halve grape tomatoes (you can also leave them whole to save time). Pat arugula dry with paper towel. In a separate large bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired. Add tomatoes and arugula to bowl with vinaigrette, waiting to toss until ready to serve.

  6. Plate turnovers

    Plate turnovers

    Use the remaining downtime to get ahead on dishes or set the table. Once baked, let spinach and artichoke turnovers cool for 5 minutes, then divide between serving plates. Toss salad and add to plates. Garnish with parsley. Dig in!

What is Plated?
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    1. Pick chef-designed recipes.

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    2. Get your customized box.

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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.