Description
These Spinach Artichoke Pinwheels are savory, flaky puff pastry bites filled with a creamy blend of spinach, artichokes, cheeses, and spices. Perfect as an appetizer or snack, they bake up golden and puffy for a delightful combination of flavors and textures in every bite.
Ingredients
Filling
- 10 ounces frozen chopped spinach, thawed and drained
- 14 ounces artichoke hearts, drained and chopped
- 1/4 cup mayonnaise
- 1/2 cup Parmesan cheese, finely grated
- 3/4 cup Muenster cheese, shredded
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon fine sea salt
Pastry and Other
- 2 sheets puff pastry
- 2 tablespoons extra virgin olive oil
- Parchment paper (for baking)
Instructions
- Prepare the filling: In a large bowl, stir together the drained and chopped artichoke hearts, thawed and drained spinach, mayonnaise, Parmesan cheese, shredded Muenster cheese, onion powder, garlic powder, ground white pepper, and fine sea salt until fully combined. Set this mixture aside.
- Roll out the first puff pastry sheet: Lay one sheet of puff pastry on a clean surface and roll it out slightly to even it. Brush the entire surface with the extra virgin olive oil to impart richness and help flavors meld.
- Spread the filling: Evenly spread half of the prepared spinach and artichoke mixture onto the puff pastry sheet, leaving about a one-inch margin along each edge so the filling doesn't spill out when rolled.
- Roll up the pastry: Starting from one edge, carefully roll the puff pastry sheet tightly into a log shape. Wrap the rolled log in plastic wrap to keep its shape sealed.
- Repeat with second pastry sheet: Perform the same rolling procedure with the second sheet of puff pastry and the remaining filling, then wrap it tightly in plastic wrap.
- Chill to firm up: Place both wrapped rolls in the freezer for 20-30 minutes. This chilling step firms up the filling so the rolls will slice cleanly without squishing.
- Preheat oven: Once chilled, preheat your oven to 400°F (204°C) to prepare for baking.
- Slice the rolls: Remove the rolls from the freezer and unwrap the plastic. Using a sharp knife, slice each roll into 1-inch thick pinwheels, yielding about 12 slices per roll.
- Prepare baking sheet: Line a rimmed baking sheet with parchment paper. Arrange the sliced pinwheels spaced evenly on the sheet to allow for puffing during baking.
- Bake: Place the baking sheet in the preheated oven and bake the pinwheels for approximately 15 minutes or until they are puffy and lightly golden brown on top.
- Cool and serve: Remove the baking sheet from the oven and allow the pinwheels to stand for 3-5 minutes to cool slightly, making them easier to handle. Serve warm and enjoy.
- Share your experience: If you try this recipe, be sure to leave a comment or rating to share how it turned out.
Notes
- Make sure to thaw and thoroughly drain the spinach and artichokes to prevent soggy pastry.
- Chilling the rolled logs before slicing helps create clean, neat pinwheels that bake evenly.
- You can swap Muenster cheese with mozzarella or fontina for a different cheese flavor.
- Serve these pinwheels fresh out of the oven for the best puff and crispness.
- They can be reheated in the oven to regain crispiness if prepared in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
