These spinach artichoke puff pastry pinwheels put the familiar creamy dip inside crisp, golden spirals. They are easy to pick up at a holiday gathering and can be assembled ahead. The key is to remove moisture from the spinach and artichokes, keep the pastry cool, and chill the roll before slicing it into twelve tidy rounds.
RECIPE CARD
Spinach Artichoke Puff Pastry Pinwheels (Make-Ahead Appetizer)
Ingredients
- 1 sheet frozen puff pastry (about 8 to 9 ounces), thawed according to package directions and kept cool
- 4 ounces cream cheese, softened
- 1/3 cup thawed chopped spinach, measured after squeezing very dry
- 1/3 cup water-packed artichoke hearts, drained, finely chopped and blotted dry
- 1/3 cup shredded low-moisture mozzarella
- 2 tablespoons grated Parmesan
- 1 small garlic clove, finely minced
- 1/8 teaspoon fine salt
- 1/8 teaspoon freshly ground black pepper
- 1 large egg, beaten, for brushing
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Dry the spinach and artichokes: Start with puff pastry that is fully thawed according to its package but still cool. Squeeze thawed chopped spinach firmly in a clean towel,…
- Mix the filling: In a bowl, stir the softened cream cheese with the dry spinach, artichokes, mozzarella, Parmesan, minced garlic, salt and pepper until combined. The mixture…
- Spread the filling: Keep the pastry on its parchment and press any folded seams together. Spread the filling evenly over the sheet, leaving a roughly 1/2-inch bare…
- Roll and chill the pastry: Starting at the edge nearest you, roll the pastry into one snug log toward the bare strip. Gently press the bare edge to seal,…
- Slice and egg-wash: With a sharp knife, cut the chilled log into 12 equal rounds, about 3/4 to 7/8 inch thick. Place them cut-side down on the…
- Bake and rest: Bake on the middle rack at 400°F (205°C) for about 18 to 22 minutes, until the spirals are visibly puffed, the pastry edges and…
At a glance: Makes 12 pinwheels. Prep: about 35 minutes, including a 15-minute chill. Bake: up to 22 minutes. Rest: 5 minutes. Total: about 1 hour 2 minutes, starting with pastry that is already thawed according to its package.
Why these pinwheels work
A little cream cheese binds the chopped vegetables and shredded cheese without making a loose dip. Dry spinach and blotted artichokes protect the pastry layers. A bare edge seals the log, and a brief chill makes clean slices easier. The egg wash goes only on exposed pastry so the spirals brown while the creamy centers stay visible.
Ingredients
Ingredients at a glance
- 1 sheet frozen puff pastry (about 8 to 9 ounces), thawed according to package directions and kept cool
- 4 ounces cream cheese, softened
- 1/3 cup thawed chopped spinach, measured after squeezing very dry
- 1/3 cup water-packed artichoke hearts, drained, finely chopped and blotted dry
- 1/3 cup shredded low-moisture mozzarella
- 2 tablespoons grated Parmesan
- 1 small garlic clove, finely minced
- 1/8 teaspoon fine salt
- 1/8 teaspoon freshly ground black pepper
- 1 large egg, beaten, for brushing
Ingredient notes: Measure the spinach only after squeezing it dry. Choose water-packed artichokes rather than marinated hearts so their extra oil does not soak the pastry. Low-moisture mozzarella melts without as much released water. Puff pastry brands vary in sheet size and thawing time; follow the package for thawing, then keep the sheet cool during assembly.
Equipment and timing
Have parchment, a baking sheet, a mixing bowl, a clean towel, a sharp knife and a pastry brush ready. Plan on roughly 20 minutes of hands-on preparation plus 15 minutes of chilling, up to 22 minutes in a 400°F (205°C) oven and 5 minutes of resting. The total excludes the package-directed pastry thaw, which varies by brand. If the pastry becomes warm or sticky at any point, pause and chill it briefly.
Step-by-step instructions
Step 1: Dry the spinach and artichokes
Start with puff pastry that is fully thawed according to its package but still cool. Squeeze thawed chopped spinach firmly in a clean towel, then measure 1/3 cup of the dry spinach. Drain, chop and blot the artichoke hearts before measuring 1/3 cup. Unfold the pastry on parchment. Keeping the filling dry now helps the pastry puff rather than turn damp.
Step 2: Mix the filling
In a bowl, stir the softened cream cheese with the dry spinach, artichokes, mozzarella, Parmesan, minced garlic, salt and pepper until combined. The mixture should be thick and spreadable, with no liquid pooling in the bowl. Keep the beaten egg separate for brushing later.
Step 3: Spread the filling
Keep the pastry on its parchment and press any folded seams together. Spread the filling evenly over the sheet, leaving a roughly 1/2-inch bare strip along the edge farthest from you. Keep the filling level rather than piling it in the center, and do not cover the bare strip.
Step 4: Roll and chill the pastry
Starting at the edge nearest you, roll the pastry into one snug log toward the bare strip. Gently press the bare edge to seal, set the log seam-side down and refrigerate it for 15 minutes to firm up. While it chills, heat the oven to 400°F (205°C) and line a baking sheet with parchment.
Step 5: Slice and egg-wash
With a sharp knife, cut the chilled log into 12 equal rounds, about 3/4 to 7/8 inch thick. Place them cut-side down on the lined sheet, at least 1 inch apart. Lightly brush the exposed pastry edges with the beaten egg, avoiding large puddles in the centers. If the pastry has become soft, return the tray to the refrigerator briefly before baking.
Step 6: Bake and rest
Bake on the middle rack at 400°F (205°C) for about 18 to 22 minutes, until the spirals are visibly puffed, the pastry edges and bottoms are golden, and the filling is hot and set. Rotate the tray once if your oven browns unevenly. Let the pinwheels rest on the tray for 5 minutes, then serve warm. Oven color and pastry doneness matter more than the clock.
Make-ahead tips
For a party, assemble the log through Step 4, wrap it well and refrigerate it for up to 1 day. Slice, egg-wash and bake shortly before serving, checking for golden pastry because a cold log may need a little longer. You can also dry the spinach and artichokes a day ahead; cover and refrigerate them separately. Keep unbaked pastry and filling refrigerated rather than leaving them on the counter during party setup.
Storage and reheating
Refrigerate leftover baked pinwheels in a covered container within 2 hours. Eat them within 3 to 4 days. Reheat on a parchment-lined tray in a 350°F (175°C) oven until hot through and the pastry crisps again; a microwave will soften the layers. Let hot leftovers cool slightly before serving. For the best party texture, bake close to serving time.
Troubleshooting
- Soggy centers: Squeeze the spinach more firmly and blot the chopped artichokes. Use low-moisture cheese and do not spread a wet dip over the pastry.
- Flattened slices: Chill the log for the full 15 minutes and cut with a sharp knife without pressing down hard.
- Filling leaks: Leave the bare sealing strip and roll snugly without squeezing the filling out.
- Pale bottoms: Check a lifted pinwheel before removing the tray. Bake a little longer if the underside still looks raw.
More party appetizers
For a dip with the same flavors, try our cheesy spinach artichoke dip. For another savory pastry idea, see our spinach and feta puff pastry tart.
Frequently asked questions
Can I use fresh spinach?
Yes. Cook it just until wilted, cool it completely and squeeze it very dry before measuring 1/3 cup. Any extra water can keep the pastry from crisping.
Can I use marinated artichokes?
Water-packed hearts give the most predictable texture here. If marinated hearts are all you have, drain and blot them very thoroughly; expect the oil and seasoning to change the result.
Can I bake the pinwheels ahead?
Yes. Refrigerate the baked pinwheels promptly, then reheat in the oven until hot. Freshly baked pastry will have the crispest layers.
