Spinach & Artichoke Pursette

2017 Grand River Valley PINOT GRIGIO

“This is the BEST Pinot Grigio I have ever made,” Nick Ferrante. 

We have paired this superb wine with our Spinach & Artichoke Puff Pastry Pursette.  The perfect appetizer for the holiday season. 



8 4×4 pasty squares

1 (14 ounce) jar of artichoke hearts – drained

1 (1o ounce) package of frozen spinach – thawed, drained and excess water squeezed

4 ounces cream cheese

1/2 cup Cheddar cheese

1/2 cup Mozzarella cheese

1/4 cup Romano cheese


Mix together artichoke hearts, spinach, cream cheese, Cheddar, Mozzarella and Romano cheese until combined.

Cut puff pastry square diagonally and fill with 2 tablespoons of artichoke spinach mixture.  Take the two longest sides of the puff pastry and wrap like a bow.

Bake at 400 degrees for 12-15 minutes until puff pastry is golden brown.

Serve with Ferrante’s 2017 Grand River Valley Pinot Grigio!