These Spinach Artichoke Puff Pastry Pinwheels are an easy yet impressive appetizer! , I've turned one of my favorite dips, spinach and artichoke dip, into a delicious bite-sized and hot vegetarian appetizer!
Why you'll love this recipe
- This recipe takes a crowd favorite dip, Spinach and Artichoke, and turns it into a bite-sized appetizer.
- These pinwheels can be picked up and eaten without having to do any spreading and dipping, making them super easy to serve to company!
- Made with flaky puff pastry, every bite is buttery and delicious!
- These pinwheels are freezer-friendly, making it a great option to always have on hand for last-minute guests!
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Prep ahead tips
Puff pastry puffs up in the oven best when it is cold. Given that, to make these pinwheels in advance, I recommend going through all the steps and then freezing the slices. See the next question about freezing for more details!
Tips for working with puff pastry
Defrost your puff pastry in the refrigerator or on the counter prior to using. You want it to be defrosted but still cold (it gets sticky when warm).
Puff pastry can get too soft fast. If you are working with puff pastry that is sticking to your hands and the counter, put it back in the fridge for a few more minutes. On the flip side, it is also impossible to work with when it is still frozen. You want it to be malleable but not sticky.
Freezer and storage tips
These pinwheels are great to keep in your freezer and pop in the oven for last-minute get-togethers or to just plan ahead.
You can either freeze the log before it is cut, then defrost it slightly before slicing and baking. Or you can slice the log and place the slices on a baking sheet and freeze the pieces. Once frozen, place in an airtight container. To enjoy, you can bake straight from frozen. If baking straight from frozen, the baking time will be longer.
I hope you enjoy these easy Spinach Artichoke Puff Pastry Pinwheels! If you make them, I'd love to hear what you think in the comments below.
📖 Recipe
Spinach and Artichoke Pinwheels
Ingredients
- 2 cups frozen chopped spinach thawed
- 14 oz canned artichoke hearts drained and chopped
- 1 cup shredded pepper jack cheese
- ¼ cup Greek yogurt or light mayo
- ½ teaspoon dried mustard powder
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- Kosher salt
- 2 frozen puff pastry sheets brought to room temperature
- water
- 1 egg beaten
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Remove the liquid from the spinach by placing half the spinach inside several paper towel sheets and ring out the liquid. Repeat for the other half of the spinach.
- In a mixing bowl, combine spinach, chopped artichokes, pepper jack, greek yogurt, mustard powder, garlic powder, chili flakes, and a pinch of salt until well incorporated. Taste, adding more salt as needed.
- Roll out one puff pastry sheet. Evenly spread half of the spinach artichoke mixture on the puff pastry, leaving one inch free at the top. Brush the top inch of the puff pastry with water. Roll up the puff pastry ending with the top inch that was brushed with water. Repeat with the other puff pastry sheet and the other half of the spinach artichoke mixture. Slice each roll into ½ inch pieces and place about 2-inches apart on a baking sheet. If the puff pastry is feeling warm or sticky, put them in the freezer for a few minutes until cold.
- To enjoy immediately, beat the egg with a splash of water and brush each slice with the egg was before baking for 30-35 minutes or until puff pastry is golden brown and the cheese is bubbly. To enjoy later, place the baking sheets in the freezer. Once the slices are frozen, transfer to an airtight container and store for up to 3 months. You can brush with the egg wash when you are ready to enjoy then bake directly from frozen for 35-40 minutes.
Notes
- I measure the spinach before it is thawed. After you remove the liquid you should have about ⅔ cup packed spinach, or 8 ounces.
- If you didn't thaw the frozen spinach in advance, run it under water to defrost.
- Puff pastry can get too soft fast. If you are working with puff pastry that is sticking to your hands and the counter, put it back in the fridge for a few more minutes. On the flip side, it is also impossible to work with when it is still frozen. You want it to be malleable but not sticky.
- This is a mild amount of red pepper flakes. If you are sensitive to heat, you can omit. If you love heat, you can increase. I find the level in this recipe to be great for a crowd.
- If making ahead, complete all steps except the last one, then refrigerate. Complete the last step when you are getting ready to enjoy.
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I'll email this recipe to you, so you can come back to it later!
Kelsey says
Crowd favorite. Looks very professional but the average chef can accomplish no problem
Caitlin Charlton says
Aw thank you so much! I'm so thrilled to hear that!