- 2 sheets puff pastry, thawed
- 1 tub Black Swan Cheesy Spinach & Mozzarella
- 1/2 jar artichoke hearts, drained & chopped finely
- 100g frozen chopped spinach, thawed and excess moisture squeezed out
- 1 egg, beaten

1. Preheat oven to 220°C.
2. In a bowl, mix 3/4 of the Black Swan Cheesy Spinach & Mozzarella with the artichokes & spinach
3. Using a plate, cut a circle from the two sheets of pastry.
4. Spread the cheesy spinach and artichoke mixture between the layers of pastry. Place a 4cm glass in the middle, using kitchen scissors or a knife cut 2cm strips towards the glass. Remove the glass and twist the strips.
5. Brush the twist with the egg wash and bake for 15 mins or until golden.
6. Serve with the remaining Black Swan Cheesy Spinach & Mozzarella to dip