Puff Pastry Spinach Artichoke PInwheels Recipe

If you’re looking for something that’s as easy to pull together as it is guaranteed to impress, Puff Pastry Spinach Artichoke PInwheels absolutely fit the bill. These bite-sized beauties are all crispy layers on the outside, with a warm, creamy filling of spinach, artichokes, and tangy cheese inside. Whether you’re hosting a party, needing a quick snack, or planning a special family dinner, these golden, cheesy spirals will disappear faster than you’d believe. Puff Pastry Spinach Artichoke PInwheels just have that irresistible melt-in-your-mouth factor—pretty, portable, and bursting with flavor in every tender swirl.

Ingredients You’ll Need

The ingredients for Puff Pastry Spinach Artichoke PInwheels are easy to find, but each one plays its own important part—tangy cheese, tender greens, and buttery pastry combine to create a crowd-pleasing treat. Nothing is complicated, but together, they turn into something show-stoppingly delicious!

• Cream Cheese: Gives the filling its creamy, decadent base—soften it for easiest mixing.
• Eggs: One egg binds the filling, the other creates that gorgeous, shiny golden glaze.
• Garlic: Fresh garlic brings essential savory depth—don’t skip it!
• Dried Oregano: Adds a subtle herby touch that pairs perfectly with the greens.
• Black Pepper: Freshly ground pepper perks up all the flavors and finishes the filling.
• Frozen Spinach: Squeeze it dry for the best texture; it’s the backbone of that classic earthy, green flavor.
• Artichoke Hearts: Chopped and well drained, they add mild tang and tender bites throughout.
• Green Onion: Finely sliced, for a gentle pop of color and oniony sharpness.
• Feta Cheese: That salty, tangy punch brightens and seasons the filling.
• Parmesan Cheese: Grated for extra nutty flavor and meltability.
• Puff Pastry Sheets: Thawed and ready to roll—your shortcut to flaky, bakery-style pinwheels every time.

How to Make Puff Pastry Spinach Artichoke PInwheels

Step 1: Prep All the Ingredients

Start by setting out every ingredient and doing the basic prep: soften the cream cheese, bring your eggs to room temp, and completely drain and squeeze your spinach and artichokes. Grate the cheese, mince the garlic, and slice your green onion—having everything in place makes the rest a breeze!

Step 2: Make the Creamy Filling

In a medium bowl, use a fork to combine the softened cream cheese, one of your eggs, minced garlic, dried oregano, and black pepper. You’ll know it’s the right texture when the cream cheese blends easily and the mixture is smooth and fragrant.

Step 3: Stir in the Veggies and Cheese

Add the sliced green onion, crumbled feta, squeezed spinach, chopped artichokes, and Parmesan to the bowl. Stir until well combined. The filling should be thick, colorful and dotted with creamy cheese and green flecks—resist the temptation to eat it all by the spoonful!

Step 4: Prepare the Puff Pastry

Lay out a thawed sheet of puff pastry on a floured board or on parchment paper for easy handling. If your dough is already the right size (about 10 x 10 or 12 x 12 inches), you won’t need to roll it thinner. Otherwise, gently roll it until even and square—this is your foundation for perfect pinwheels.

Step 5: Spread the Filling

Using a spatula or the back of a spoon, gently spread a thin, even layer of the spinach artichoke mixture over the entire surface of the puff pastry. Aim for full coverage all the way to the edges for the prettiest swirls.

Step 6: Roll and Slice

Roll the filled pastry into a log, using the parchment paper to help you get started. Keep the roll snug but not tight; this gives the pastry space to puff in the oven. Once rolled, brush the outside with a beaten egg for a lovely golden finish, then slice the log into ½-inch thick rounds using a sharp knife.

Step 7: Arrange and Bake

Arrange the slices cut side up on a parchment-lined baking sheet, spacing them about 2 inches apart so they don’t bake into one another. Pop the tray into a preheated 400°F oven and bake for 18–20 minutes, until the pinwheels are puffed, deeply golden, and irresistibly crisp.

Step 8: Cool and Serve

Let the Puff Pastry Spinach Artichoke PInwheels cool for five minutes on the tray so they set up and are easier to move. After that, transfer them to your favorite platter and serve immediately—don’t forget napkins, because these are delightfully flaky!

How to Serve Puff Pastry Spinach Artichoke PInwheels

Garnishes

Puff Pastry Spinach Artichoke PInwheels look amazing as they are, but a sprinkle of extra Parmesan, a handful of chopped parsley, or even a little lemon zest can really brighten things up. For a touch of color on the platter, add a few halved cherry tomatoes or radish slices for contrast.

Side Dishes

These pinwheels are super versatile! Pair them with a crisp green salad, a cozy tomato soup, or a platter of fresh sliced veggies for dipping. They also make fantastic finger food alongside a cheese board, charcuterie, or even as a hearty vegetarian brunch dish with fruit and eggs.

Creative Ways to Present

For parties, try threading Puff Pastry Spinach Artichoke PInwheels onto skewers for easy picking, or stack them into a “tower” centerpiece. For a family night, serve them warm in a basket lined with a pretty napkin. They also make great appetizers tucked into bento boxes or packed picnics—just stack and go!

Make Ahead and Storage

Storing Leftovers

Store any leftover Puff Pastry Spinach Artichoke PInwheels in an airtight container in the refrigerator. They will stay deliciously fresh for up to three days, ready to grab whenever a snack craving strikes.

Freezing

You can freeze the baked or unbaked pinwheels. For baked, just let them cool, then freeze in a single layer before transferring to a freezer bag. For unbaked, freeze the slices unwrapped on a tray, then bag them and bake right from frozen (add a few extra minutes to the baking time).

Reheating

To revive their wonderful crispiness, reheat the pinwheels in a preheated 350°F oven for about 8 minutes, straight from the fridge. Avoid the microwave if you want to keep that beautiful, flaky texture!

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Just quickly wilt fresh spinach in a pan, let it cool, then squeeze out as much moisture as you can before chopping and using it in the filling.

What kind of puff pastry works best?

Both regular and gluten-free puff pastry work beautifully. The biggest thing is making sure it’s thawed but still cold for the crispiest results, and to avoid over-filling which can make rolling tricky.

Are these pinwheels good served at room temperature?

Yes, they’re delicious warm, but Puff Pastry Spinach Artichoke PInwheels are also wonderful at room temp, making them perfect for parties, potlucks, or make-ahead snacks.

Can I add anything else to the filling?

Definitely! Try some chopped sun-dried tomatoes, diced red bell pepper, or a pinch of red pepper flakes for a flavor twist—just be sure not to overstuff the pastry so your pinwheels hold together.

How far in advance can I prep these?

You can roll and fill the logs the day before, then cover and refrigerate until you’re ready to slice and bake. This makes Puff Pastry Spinach Artichoke PInwheels a dream for entertaining with zero stress.

Final Thoughts

Go ahead and treat yourself (and your loved ones) to a batch of Puff Pastry Spinach Artichoke PInwheels! They’re simple, scrumptious, and bound to become a new go-to appetizer or snack in your kitchen. Once you taste those crispy, creamy, cheesy spirals, you’ll want to make them again and again.

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