Ingredients

• 1 sheet of puff pastry, thawed

• 8 oz cream cheese, softened 

• 1/2 cup shredded parmesan cheese

• 1/2 cup shredded romano cheese

• 1/2 cup shredded mozzarella cheese

• 1/4 cup sour cream

• 1 14 oz can (1 1/2 cups) artichoke hearts - drained and chopped

• 3/4 cup chopped fresh spinach, drained of excess water

• 2 cloves garlic, chopped

• 1 tsp basil

• olive oil
  
   

1. Combine and mix well softened cream cheese, sour cream, and all shredded cheeses in a bowl.
    

2. In a small pan, drizzle olive oil and sauté chopped garlic and spinach. Set aside.
    

3. Lay out thawed puff pastry and score the dough 2 inches until it reaches the center. 
    

4. Fold in sautéed spinach to cheese mixture.
    

5. Place in the center of the puff pastry and fold over with braided technique.