Puff Pastry Spinach and Artichoke Pinwheels. This easy to put together appetizer is perfect for any party or just as a snack. Loaded with fresh spinach, artichoke, and lots of cheese!
Puff Pastry Spinach and Artichoke Pinwheels. My all time favorite dip baked up inside flakey crispy pastry like a savory cinnamon roll. Perfect for an appetizer or snack.
How to make these Puff Pastry Spinach and Artichoke Pinwheels:
- Make the spinach and artichoke dip. This version is made with cream cheese and sour cream. Fresh spinach, which doesn’t need to be cooked before hand. And artichokes. I grate in the onion to ensure that it’s super fine and it blends in seamlessly. Using a zester or microplane grater works easily for this.
- Use an egg wash on the puff pastry. This keeps it flakey while baking with the dip sandwiched between it.
- Make sure you leave space on the pan between the rolls while they bake. And roll them as tight as you can to help them keep the best shape.
Overall thanks to using frozen puff pastry these are a super easy snack to put together. And if you have leftovers you can toss them in the fridge. My kids enjoy them re-heated and I just eat them cold from the fridge.
Puff Pastry Spinach and Artichoke Pinwheels
- 2 sheets puff pastry , thawed
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 2 tbsp onion, grated
- 2 cloves garlic , minced
- ¼ tsp salt
- ¼ tsp black pepper
- 6 oz baby spinach , raw, roughly chopped
- 1 (14 ounce) quartered artichoke hearts , drained and chopped
- 1 large egg
- 2 tbsp water
- Preheat oven to 425℉. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl combine the cream cheese, sour cream, mozzarella cheese, parmesan cheese, grated onion, minced garlic, salt and pepper. Stir together.
- Add in the spinach and artichokes. Stir until all combined.
- Spread out the puff pastry, pressing to even out the fold marks, so that there are two whole sheets of pastry.
- In a small bowl combine the egg and the water. Mix with a fork. Brush this onto the top of the puff pastry. Spread a layer of the spinach artichoke dip on the puff pastry.
- Carefully roll it up and using a sharp knife cut into one inch sections. Lay onto the prepared baking sheet. Brush the top of the pinwheels with the egg wash.
- Bake for about 20 minutes. Will be slightly golden. Remove from the oven and allow to cool for a couple minutes. Best when served warm.
If you need more snack ideas these Bacon Bourbon Meatballs are always a hit! So are these Cuban Sliders!
I’m bringing them to a luncheon and they will be cold by the time I get there. Can they be warmed up successfully before serving?
These can be made in advance and reheated, but the best results will come from reheating in the oven at 350 degrees until warmed and crisped back up on the outside, approximately 10 minutes or so.
I’m going to try this for a tea party this weekend. This may be dumb question but do I roll them long ways or short ways? I’m assuming the puff pastry is rectangle? I’ve never worked with this before. Thank you! 😊
Hi Marie, I rolled them long ways, so that way you end up with a longer roll. I hope that helps!
I am assuming you are using raw spinach. Am I correct?
Yes! This recipe does use raw spinach.
It says there are 2 puff pastries, so are they used individually? I am making these this weekend and have never worked with puff pastries before, also are the artichokes marinated or in water. Thanks in advance.
Hi Sue! When you buy the puff pastry, it comes with two sheets in the box. Work with each sheet individually, adding the filling, rolling and slicing. And the artichokes I get are typically marinated, they come in a jar or a can.
Thank you so much, I am getting the rest of the ingredients today, thawing the sheets in the fridge now. I can roll everything and cut and bake them tomorrow, right? I have a few things I am making so getting things ready ahead of time is always a plus. I like that I can use fresh spinach,
Hi! What size can of artichoke hearts did you use?
14 ounces! I updated the recipe card 🙂 Thank you!
Can I make these in morning and bake then later in the day
Yes you can! Just store them in the refrigerator until ready to bake.
Will it work if I do everything the day before, put I. The fridge overnight, and then take out and cut them and bake them. Or would the filling affect the pastry?
Can you substitute crescent roll dough for the puff pastry?
The baking time may be different, and of course the texture will be different in the end result. They will be more like a savory cinnamon roll type. But you should be able to do it 🙂
These look tasty and simple! I need to make them for a shower this Saturday. So just so I understand the directions correctly, you brush the egg wash on the whole puff pastry sheet before you add the spinach artichoke mixture?
Thanks for your help!
Yes! Lay the puff pastry down, and the side that faces up, you want to brush with the egg wash. This is also the side you will put the filling. Then roll the pastry up, cut it, and you can brush the egg wash over the rest of the pastry that is now on the outside. I hope that helps clarify it!
Great combination of flavor and texture. I made these as an game night snack and they were a huge hit. Others suggested they could even be served as a side.
Thank you for this recipe à
Can’t wait to try this — most likely after the holidays … quite busy right now. Sleet/freezing rain!! If I get to the store on Sunday – this is a must! Thank you so much for sharing. Merry Christmas!