The key to this dish lies in selecting the right ingredients—fresh, flavorful, and high-quality whenever possible. Growing up, my mum always emphasized that the best dishes start with simple, good ingredients. For these swirls, I like to use fresh spinach, creamy cheeses, and tender artichoke hearts for that perfect texture. If you’re pressed for time, frozen spinach works just as well, but make sure to squeeze out any excess moisture to avoid soggy pastry.

• 1 sheet puff pastry, thawed
• 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
• ½ cup marinated artichoke hearts, chopped
• ½ cup cream cheese, softened
• ¼ cup grated Parmesan cheese
• ¼ cup shredded mozzarella cheese
• 1 garlic clove, minced
• 1 teaspoon lemon juice
• Salt and freshly ground black pepper, to taste
• 1 egg, beaten (for egg wash)

If you want to switch things up, goat cheese adds a lovely tang, and you can swap mozzarella for cheddar for a sharper bite. For a dairy-free option, try a plant-based cream cheese and skip the Parmesan.