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Crispy Spinach Artichoke Pinwheels

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These crispy spinach artichoke pinwheels feature a flaky puff pastry crust wrapped around a creamy, cheesy spinach and artichoke filling. Perfect as a quick, shareable appetizer or snack with a satisfying balance of crispiness and melty goodness.

Ingredients

Scale
  • 2 sheets puff pastry, thawed
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese (about 100 g)
  • ½ cup grated Parmesan cheese (about 50 g)
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon red pepper flakes (optional)
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. In a medium bowl, mix the softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, lemon juice, salt, pepper, and red pepper flakes (if using) until combined and creamy, about 2 minutes.
  2. Fold in the well-drained chopped spinach and chopped artichoke hearts, ensuring excess moisture is squeezed out. The mixture should be thick but spreadable.
  3. On a lightly floured surface, gently roll each thawed puff pastry sheet to smooth out creases and slightly enlarge to about 12 x 12 inches.
  4. Evenly spread half of the spinach-artichoke mixture over each pastry sheet, leaving a ½-inch border along the edges.
  5. Starting from one edge, roll the pastry sheet into a tight log. Pinch the seam to seal and wrap each log in plastic wrap. Chill in the fridge for at least 20 minutes.
  6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  7. Remove logs from fridge and slice each into ½-inch thick pinwheels using a sharp knife or pizza cutter.
  8. Place pinwheels cut side up on the baking sheet, spaced about 1 inch apart. Brush each with the egg wash.
  9. Bake for 18–22 minutes or until puffed and golden brown.
  10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Thaw puff pastry properly to avoid cracking or stickiness. Drain spinach and artichokes thoroughly to prevent soggy pinwheels. Chill rolled logs before slicing for neat pinwheels. Brush with egg wash for golden crust. Rotate baking sheet halfway for even baking. Let cool slightly before serving to set filling.

Nutrition

Keywords: spinach artichoke pinwheels, cheesy appetizer, puff pastry snack, easy party food, vegetarian appetizer

Find it online: https://sofiaspice.com/crispy-spinach-artichoke-pinwheels-recipe-easy-cheesy-appetizer-idea/