Introduction

Spinach and Artichoke Puff Pastry Horn—known in Italian as Sformato di Spinaci e Carciofi in Pasta Sfoglia a Cornetto—is an elegant savory dish that combines creamy spinach and artichokes with flaky, golden puff pastry shaped into a beautiful horn. Inspired by Italian baking traditions and modern entertaining, this recipe delivers rich flavor, impressive presentation, and comforting textures in every bite.

What Is Spinach and Artichoke Puff Pastry Horn?

A Spinach and Artichoke Puff Pastry Horn is a baked savory pastry filled with a creamy mixture of spinach, artichokes, cheese, and aromatics, wrapped in puff pastry and shaped into a horn or crescent. The dish blends the richness of classic spinach-and-artichoke flavors with the light, buttery crispness of puff pastry.

This preparation is commonly served as a centerpiece dish or sliced into portions for entertaining, offering both visual appeal and indulgent taste.

Why This Recipe Is So Popular

Elegant presentation with minimal effort
Vegetarian-friendly and crowd-pleasing
Creamy filling balanced by flaky pastry

Perfect for holidays, brunch, or dinner parties
Can be prepared ahead of time

It is a refined alternative to traditional casseroles or dips, transforming familiar flavors into a sophisticated bake.

Key Ingredients and Their Role

Spinach

Provides earthiness, color, and nutrition.

Artichokes

Add mild tang and tender texture.

Puff Pastry

Creates a crisp, buttery exterior.

Cheese

Delivers richness and structure to the filling.

Eggs

Help bind the filling for clean slices.

Choosing the Best Spinach and Artichokes

Spinach Options

Fresh spinach (sautéed and drained)

Frozen spinach (thawed and squeezed dry)

Artichoke Options

Canned or jarred artichoke hearts in water
Avoid marinated artichokes to control flavor

Proper moisture control is essential to prevent soggy pastry.

Best Cheese Combinations

For balanced flavor and creaminess:

Ricotta for smooth texture

Mozzarella for meltability
Parmesan or Pecorino for sharpness
Cream cheese for richness (optional)

Combining cheeses yields the best structure and depth of flavor.

Equipment You’ll Need

Baking sheet
Parchment paper

Mixing bowls
Rolling pin
Sharp knife

Pastry brush

Spinach and Artichoke Puff Pastry Horn Recipe

Ingredients (Serves 6–8)

2 sheets puff pastry, thawed
10 oz (280 g) spinach, cooked and well-drained

1 cup artichoke hearts, chopped
1 cup ricotta cheese
1 cup shredded mozzarella

½ cup grated Parmesan
1 egg (for filling)
1 clove garlic, minced

Salt and black pepper to taste
Pinch of nutmeg (optional)
1 egg beaten with 1 tbsp milk (egg wash)

Step 1: Prepare the Filling

Mix spinach, artichokes, ricotta, mozzarella, Parmesan, egg, garlic, seasoning, and nutmeg until well combined.

Step 2: Prepare the Puff Pastry

Roll out puff pastry slightly. Cut into long triangles or strips depending on horn shape.

Step 3: Shape the Horn

Place filling along the wide end of the pastry and roll toward the tip, forming a horn or crescent shape. Seal edges well.

Step 4: Egg Wash

Brush pastry with egg wash for a glossy finish.

Step 5: Bake

Bake at 400°F (200°C) for 30–35 minutes until puffed and golden brown.

Step 6: Rest and Serve

Let rest 10 minutes before slicing for clean presentation.

Tips for Perfect Puff Pastry Horns

Keep pastry cold before baking
Drain spinach thoroughly
Do not overfill

Use parchment paper for even browning

Common Mistakes to Avoid

Excess moisture in filling
Overbaking the pastry

Cutting too soon after baking
Using overly soft cheese alone

Variations and Flavor Enhancements

Mediterranean Version

Add sun-dried tomatoes and olives.

Spicy Spinach Artichoke Horn

Add chili flakes or Calabrian chili paste.

Vegan Option

Use plant-based cheeses and egg substitute.

Individual Horns

Make smaller pastry horns for appetizers.

Serving Suggestions

Serve with a fresh green salad
Pair with tomato or roasted pepper sauce
Ideal for brunch, lunch, or light dinner

Storage and Make-Ahead Tips

Refrigerate leftovers up to 3 days
Reheat in oven to restore crispness
Assemble ahead and bake just before serving

Nutritional Information (Approximate per Serving)

Calories: 360
Protein: 14 g
Fat: 24 g

Carbohydrates: 22 g

Frequently Asked Questions

Can I freeze this dish?

Yes, freeze unbaked or baked, then reheat in oven.

Can I use phyllo instead of puff pastry?

Puff pastry is recommended for structure and volume.

Is this served hot or warm?

Best served warm for optimal texture and flavor.

Why Spinach and Artichoke Puff Pastry Horn Is Worth Making

This dish transforms classic spinach and artichoke flavors into an elegant, bakery-style bake that is both comforting and visually impressive.

Final Thoughts

Spinach and Artichoke Puff Pastry Horn is a perfect fusion of Italian-inspired filling and French-style pastry. With proper preparation and attention to moisture control, this recipe delivers a golden, flaky exterior and a creamy, flavorful center that makes it ideal for entertaining or special meals.

Once you prepare it, this dish is guaranteed to become a signature favorite in your savory baking repertoire.

Spinach and Artichoke Puff Pastry Horn (Elegant Italian-Inspired Savory Bake)

Author: WAFA LI

Print Recipe

Ingredients

• 1 (14 oz / 400g) sheet frozen puff pastry, thawed
• 1 tbsp olive oil
• 1 small shallot, finely minced
• 2 garlic cloves, minced
• 5 oz (140g) fresh spinach, wilted & squeezed very dry
• 1 (14 oz) can artichoke hearts (in water), drained & chopped
• 3 large eggs
• ½ cup (120ml) heavy cream or whole milk
• ½ cup (50g) grated Parmigiano-Reggiano
• ¼ tsp nutmeg
• Salt & white pepper to taste
• 1 egg + 1 tbsp water (for egg wash)

Instructions

Prep filling: Heat oil in skillet. Sauté shallot 2 min; add garlic 30 sec. Stir in spinach and artichokes; cook 3–4 min to evaporate moisture. Cool completely.
Whisk eggs, cream, Parmesan, nutmeg, salt, and pepper. Fold in veggie mixture.
Shape cornetti: Roll puff pastry into a 12″x10″ rectangle. Cut into 8–10 triangles (base ~4″, height ~6″).

Spoon 1–2 tbsp filling near wide end of each triangle. Roll toward tip, curving ends slightly to form crescents. Place on parchment-lined sheet.
Brush with egg wash. Chill 15 min (helps hold shape).
Bake at 400°F (200°C) 18–22 min until deep golden and puffed.

Cool 5 min. Serve warm or room temp—ideal with lemon-dressed arugula or roasted tomato compote.