Easy, cheesy spinach and artichoke puff pastry pinwheels with pepper jack cheese for a little kick! The perfect appetizer for company.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer
Cuisine: American
Servings: 8people
Author: Caitlin Charlton
Ingredients
2cupsfrozen chopped spinachthawed
14ozcanned artichoke heartsdrained and chopped
1cupshredded pepper jack cheese
¼cupGreek yogurt or light mayo
½teaspoondried mustard powder
½teaspoongarlic powder
¼teaspoonred pepper flakes
Kosher salt
2frozen puff pastry sheetsbrought to room temperature
water
1eggbeaten
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.