Steps

• 1

  In a medium bowl, combine half of the mozzarella (about 1 cup) and half of the Parmesan (about 1/4 cup), the cream cheese, mayonnaise, garlic, lemon zest, red pepper flakes, black pepper, and salt until well blended. Add the spinach and chopped artichoke hearts and stir well to combine.

• 2

  Line a rimmed baking sheet with parchment paper. Place 1 sheet of puff pastry on a work surface and roll it out to 12- x 15-inch rectangle. Transfer it to the lined baking sheet and then roll out the remaining sheet of puff pastry to the same size.

• 3

  Using an offset spatula and leaving a ¾-inch border on all sides, spread the spinach and artichoke filling and evenly over puff pastry on the baking sheet. Sprinkle the 1 cup of mozzarella over the filling.

• 4

  Brush the exposed puff pastry border with the egg wash. Top with the second sheet of puff pastry. Using a sharp knife or a pizza cutter, cut the rectangle into 3-inch-wide strips in both directions, then cut diagonally through the squares to form triangles. (If the dough is too soft to cut, refrigerate it for 15 minutes.) The pastry can also be covered and refrigerated for a few hours before cooking.

• 5

  When ready to cook, preheat the Traeger to 375°F; this will take at least 15 minutes.

• 6

  Brush the top of the puff pastry with egg wash and sprinkle with the remaining ¼ cup of Parmesan. Place the baking sheet directly on the grill grates, close the lid, and bake for 25 minutes.

  375 ˚F / 191 ˚C

  00:25

• 7

  Increase the temperature to 400°F and cook until the pastry is a deep golden brown and puffed, another 10 minutes.

  400 ˚F / 204 ˚C

  00:10

• 8

  Let cool slightly before serving. Enjoy!