Spinach Artichoke Puff Pastry Pinwheels Recipe
These Spinach Artichoke Pinwheels combine flaky puff pastry with a creamy, flavorful filling of spinach, artichoke hearts, and a blend of cheeses. Perfectly golden and baked to perfection, they make an irresistible appetizer or snack for gatherings and family meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 to 10 pinwheels (about 10 servings)
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pastry
- 13.2 ounces Sheet Puff Pastry Dough
Filling
- 1 cup Frozen Spinach (thawed)
- 1 cup Artichoke Hearts (chopped)
- 4 ounces Cream Cheese (softened)
- ¼ cup Parmesan Cheese (shredded)
- ½ cup Mozzarella Cheese (shredded, plus extra for topping)
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
Egg Wash
- 1 large Egg
- 1 tablespoon Water
Instructions
- Remove Excess Moisture: Squeeze all excess moisture out of the thawed spinach using a clean kitchen towel or paper towels. Pat the chopped artichokes dry to prevent sogginess.
- Prepare Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese with salt, pepper, and garlic powder until smooth and creamy using a stand mixer or hand mixer.
- Combine Filling Ingredients: On low speed or with a mixing spoon, mix in the spinach, chopped artichokes, shredded mozzarella, and Parmesan cheese until fully combined.
- Roll Out Puff Pastry: Roll out the puff pastry on a clean surface to smooth out any creases. Spread the spinach artichoke mixture evenly over the dough, leaving a small border around the edges.
- Form Pastry Log and Chill: Starting from one short side, tightly roll the pastry into a log. Wrap in plastic wrap and freeze for 15 minutes to firm up for easier slicing.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Slice Pinwheels: Slice the chilled log into 8 to 10 even pinwheels, wiping the knife clean between slices for neat cuts. Place pinwheels on the prepared baking sheet, spaced about 2 inches apart. Use two baking sheets if needed.
- Apply Egg Wash and Topping: In a small bowl, whisk together the egg and water. Brush the tops and edges of each pinwheel with the egg wash. Sprinkle a little extra mozzarella on top if desired.
- Bake: Bake for 18 to 22 minutes, or until the puff pastry is golden brown, puffed, and cooked through.
- Cool and Serve: Remove from oven and allow to cool slightly before serving. Serve warm and enjoy!
Notes
- Removing excess moisture from spinach and artichokes is critical to avoid soggy pinwheels.
- Freezing the rolled log before slicing helps to get clean, even slices.
- Brush with egg wash to achieve a beautiful golden and shiny finish.
- These pinwheels can be prepared ahead and baked just before serving.
- Use parchment paper on the baking sheet to prevent sticking and for easy clean-up.
