Step 1

Thaw puff pastry at room temperature 30 minutes.

Step 2

Drain spinach well, pressing between layers of paper towels.

Step 3

Stir together spinach, artichoke hearts, and next 5 ingredients.

Step 4

Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap.

Step 5

Spread half of the spinach mixture evenly over pastry sheet, leaving a 1/2-inch border.

Step 6

Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap.

Step 7

Repeat procedure with remaining pastry and spinach mixture.

Step 8

Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months unbaked.)

Step 9

Bake at 400° for 20 minutes or until golden brown.