INGREDIENTS
6
Servings:
2
sheets of puff pastry, thawed
8 oz
cream cheese, softened
14 oz
can (about 1½ cups) artichoke hearts, drained and chopped
3/4 cup
spinach, cooked and drained of excess water (or frozen and thawed)
1/4 cup
sour cream
1/2 cup
grated parmesan cheese
1/2 cup
shredded mozzarella cheese
2 tsp
garlic powder
1 tsp
salt
1 tsp
pepper
1/2 tsp
red pepper flakes
1
egg, beaten