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A close-up showcases golden-brown, flaky Spinach And Artichoke Pinwheels, perfect for appetizers or a savory snack.

Spinach and Artichoke Pinwheels Easy

These cheesy spinach and artichoke pinwheels are an easy and elegant snack or appetizer, perfect for parties or brunch. The key is to control moisture and temperature, ensuring a flaky, golden-brown pastry and a flavorful filling. Enjoy them warm or at room temperature.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 10 ounces frozen spinach, thawed and squeezed dry
  • 4 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 1 large egg
  • 1 tablespoon water
  • Flour for dusting

Equipment

  • Medium bowl
  • Measuring cups
  • Measuring spoons
  • Baking sheet
  • Parchment paper
  • Plastic wrap
  • Sharp knife
  • Cutting board
  • Paper towels

Method
 

  1. Prepare the Filling: In a medium bowl, combine the squeezed spinach, chopped artichoke hearts, softened cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, and red pepper flakes (if using). Season with salt and pepper to taste. Mix well until everything is evenly incorporated.
  2. Assemble the Pinwheels: Gently unfold the thawed puff pastry sheet on a lightly floured surface. If it's too thick, you can lightly roll it out to even it out. Spread the spinach and artichoke filling evenly over the puff pastry sheet, leaving a small border on one long edge.
  3. Roll and Slice: Starting from the opposite long edge, tightly roll the puff pastry into a log. Pinch the edge to seal it. Wrap the log in plastic wrap and refrigerate for at least 30 minutes to make slicing easier.
  4. Preheat and Slice: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Remove the puff pastry log from the refrigerator and unwrap it. Using a sharp knife, slice the log into 1/2-inch thick pinwheels.
  5. Arrange and Bake: Place the pinwheels on the prepared baking sheet, leaving a little space between each one. Brush the tops of the pinwheels with the egg wash (egg beaten with water).
  6. Bake: Bake for 18-20 minutes, or until the pinwheels are golden brown and the puff pastry is cooked through.
  7. Cool and Serve: Let the pinwheels cool on the baking sheet for a few minutes before transferring them to a serving plate. Enjoy warm or at room temperature.

Notes

To prevent soggy pinwheels, ensure the spinach is thoroughly squeezed dry using paper towels. Soften the cream cheese at room temperature for about 30 minutes before using. Work with cold puff pastry to prevent it from becoming too soft. Chill the rolled log for at least 30 minutes before slicing to maintain the pinwheel shape. Store leftovers in an airtight container in the refrigerator for up to 3 days.