Spinach and Artichoke Pinwheels
These spinach and artichoke pinwheels are creamy in the center, golden and flaky on the outside, and surprisingly easy to make. Made with puff pastry and a rich, savory filling, they are perfect for parties, holidays, or anytime you need a reliable appetizer that looks impressive without extra effort.
Ingredients
Pinwheel Filling
- 1 sheet puff pastry thawed
- 4 oz cream cheese softened
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup spinach finely chopped, fresh or well drained frozen
- 1/2 cup artichoke hearts chopped and well drained
- 1 clove garlic minced
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine cream cheese, mozzarella, Parmesan, spinach, chopped artichokes, minced garlic, salt, and pepper. Mix until evenly blended but not overworked.
- Lightly roll out the puff pastry on a floured surface to smooth any seams.
- Spread the spinach and artichoke filling evenly over the pastry, leaving a small border around the edges.
- Roll the pastry tightly into a log, starting from the longer side.
- Chill the rolled log in the refrigerator for 15–20 minutes to help maintain shape while slicing.
- Slice into even rounds and arrange slightly spaced apart on the prepared baking sheet.
- Bake for 18–22 minutes, or until golden brown and puffed. Allow to cool slightly before serving.
Notes
Drain spinach and artichokes thoroughly to prevent soggy pastry. Keep puff pastry cold while working for clean slices and defined swirls. These pinwheels can be assembled and refrigerated for up to 24 hours before baking or frozen unbaked for up to 2 months. Reheat leftovers in a 350°F (175°C) oven for 5–8 minutes to restore crispness.