Ingredients

• One 16-ounce can water-packed artichokes, drained and chopped
• One 10-ounce package frozen chopped spinach, thawed and liquid squeezed out
• 4 ounces pecorino, grated
• 1 1/2 cups mayonnaise
• 1 teaspoon red pepper flakes
• 2 cloves garlic, minced
• One 8-by-12-inch rectangle frozen puff pastry, thawed and unfolded
• Nonstick cooking spray, for spraying baking sheet

Instructions

1. Combine the artichokes, spinach, pecorino, mayonnaise, red pepper flakes and garlic in a bowl. Spread on one side of the puff pastry sheet. Roll up like a jelly roll and cover tightly with plastic wrap. Place in the freezer for 30 minutes to an hour.
2. Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray.
3. Remove the plastic wrap and slice the puff pastry log into 1-inch-thick slices. Place the pastry pieces flat on the baking sheet, about 1 inch apart from each other. Bake until puffed and golden brown, 50 minutes to 1 hour.