Print

Spinach Artichoke Pinwheels

spinach artichoke pinwheels - featured image
Print Recipe

These easy homemade spinach artichoke pinwheels combine creamy, savory filling with flaky puff pastry for a perfect snack or appetizer. Ideal for beginners, they bake up golden and delicious in under an hour.

Ingredients

Scale
  • 1 sheet frozen puff pastry (about 9x12 inches / 230x300mm), thawed
  • 3 cups fresh spinach (about 90g), packed
  • 1 cup artichoke hearts (about 140g), chopped and drained
  • 4 ounces cream cheese (115g), softened
  • 2 tablespoons mayonnaise (30ml)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/2 cup shredded mozzarella cheese (50g)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh lemon juice (5ml)
  • Salt and pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon chopped fresh herbs (parsley or basil, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Let puff pastry warm slightly if still stiff, about 10 minutes at room temperature.
  2. Wilt fresh spinach in a skillet over medium heat for 2-3 minutes, stirring frequently. Remove from heat and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  3. In a medium mixing bowl, combine softened cream cheese, mayonnaise, grated Parmesan, shredded mozzarella, minced garlic, drained artichoke hearts, lemon juice, salt, pepper, and red pepper flakes if using. Stir until smooth.
  4. Fold in the squeezed spinach and chopped fresh herbs gently until evenly incorporated.
  5. On a lightly floured surface or parchment paper, gently roll out the puff pastry to smooth folds, maintaining roughly a 9×12 inch rectangle.
  6. Spread the spinach artichoke filling evenly over the puff pastry, leaving a ½-inch border along one long edge free of filling.
  7. Starting from the edge with filling, roll the pastry into a tight log and press the seam to seal.
  8. Slice the log into approximately 12 pinwheels, about 1 inch thick each, using a sharp knife or pizza cutter.
  9. Arrange pinwheels cut-side up on the prepared baking sheet, spaced about 1 inch apart.
  10. Bake for 15-18 minutes until golden brown and puffed, watching closely to avoid burning.
  11. Let cool on the baking sheet for 5 minutes before transferring to a wire rack or serving platter. Serve warm or at room temperature.

Notes

Squeeze out as much moisture as possible from the spinach to avoid soggy pinwheels. Use softened cream cheese for easier mixing. Seal the roll well and slice cleanly to prevent filling from spilling. Watch baking time carefully to avoid burning. Pinwheels can be assembled ahead and refrigerated for up to 24 hours before baking; add a few minutes to baking time if baking cold. For freezing, freeze assembled pinwheels on a baking sheet until firm, then transfer to a freezer bag and bake from frozen with extra baking time.

Nutrition

Keywords: spinach artichoke pinwheels, easy snack recipe, homemade appetizer, puff pastry snack, party appetizers, beginner recipe

Find it online: https://evabakery.com/spinach-artichoke-pinwheels-easy-homemade-snack-recipe-for-beginners/