Description
These Spinach Artichoke Pinwheels are a savory, crowd-pleasing appetizer featuring a creamy blend of spinach, artichoke hearts, and cheeses wrapped in flaky puff pastry. Perfectly golden and crispy after baking, they make a delicious and easy snack or party bite.
Ingredients
Pinwheel Filling
- 10 ounces frozen chopped spinach, thawed and drained
- 14 ounces artichoke hearts, drained and chopped
- 1/4 cup mayonnaise
- 1/2 cup Parmesan cheese, finely grated
- 3/4 cup Muenster cheese, shredded
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon fine sea salt
Pastry and Prep
- 2 sheets puff pastry
- 2 tablespoons extra virgin olive oil
- Parchment paper
Instructions
- Prepare the filling: In a mixing bowl, stir together the drained chopped artichoke hearts, thawed and drained chopped spinach, mayonnaise, Parmesan cheese, shredded Muenster cheese, onion powder, garlic powder, ground white pepper, and fine sea salt until evenly combined.
- Roll out puff pastry: On a clean surface, roll out one sheet of puff pastry. Using a pastry brush, evenly coat the surface with extra virgin olive oil. Then spread half of the prepared spinach and artichoke mixture over the puff pastry, leaving a one-inch margin on all sides.
- Form the roll: Carefully roll the puff pastry sheet up tightly into a log shape. Wrap the rolled pastry securely in plastic wrap to maintain its shape.
- Repeat for second sheet: Repeat the rolling, oiling, spreading, and rolling process with the second sheet of puff pastry and the remaining filling. Wrap tightly in plastic wrap as well.
- Freeze the rolls: Place both wrapped rolls in the freezer for 20 to 30 minutes. Chill them just enough for the filling to solidify but not so long that they become too hard to slice.
- Preheat the oven: Meanwhile, preheat your oven to 400°F (204°C).
- Slice the rolls: Remove the pinwheel rolls from the freezer and unwrap them. Using a sharp knife, cut each roll into approximately 1-inch thick slices, yielding about 12 slices per roll.
- Prepare for baking: Line a rimmed baking sheet with parchment paper. Arrange the pinwheel slices evenly spaced on the prepared sheet.
- Bake the pinwheels: Bake in the preheated oven for 15 minutes or until the puff pastry is puffed up and lightly browned.
- Rest and serve: Remove from the oven and allow the pinwheels to stand for 3 to 5 minutes before serving to let them set slightly for easier handling.
- Share feedback: If you've tried this recipe, consider coming back to leave your comments or ratings to help others enjoy this tasty appetizer.
Notes
- Make sure to thoroughly drain both the spinach and artichoke hearts to prevent soggy pastry.
- Freezing the rolls before slicing helps achieve clean, neat pinwheels that hold together during baking.
- You can substitute Muenster cheese with mozzarella or Monterey Jack if preferred.
- For a spicier version, add a pinch of crushed red pepper flakes to the filling mixture.
- Serve warm for optimal flavor and texture, but leftovers can be reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
