Spinach & Artichoke Puff Pastry Pinwheels Recipe

I absolutely love this Spinach & Artichoke Puff Pastry Pinwheels Recipe because it turns a classic dip into a fun, handheld treat. These pinwheels come together quickly, and the flaky puff pastry contrasts beautifully with the creamy, cheesy filling. You’ll find that they make perfect appetizers for parties or easy snacks when you’re craving something savory and indulgent without a lot of effort.

When I first tried this recipe, it quickly became a go-to for gatherings—everyone raves about the crispy edges and that hint of spinach and artichoke goodness in every bite. Plus, you can bake them ahead of time and pop them in the oven just before guests arrive, which makes entertaining stress-free and enjoyable.

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Ingredients You’ll Need

Each ingredient in this Spinach & Artichoke Puff Pastry Pinwheels Recipe works together to create a perfect balance of creaminess, tang, and flaky texture. When shopping, opt for good-quality cream cheese and fresh-tasting artichokes for the best results.

• Cream Cheese: Softened to room temperature for easy mixing and smooth filling texture.
• Swiss Cheese: I like shredded Swiss for nuttiness, but feel free to swap with mozzarella or cheddar for a different twist.
• Frozen Spinach: Thawed and drained well—this is key to avoid soggy pastry.
• Parmesan Cheese: Adds a sharp, salty depth that elevates the filling.
• Artichoke Hearts: Chopped for easy spreading, canned or jarred work fine.
• Puff Pastry Dough: Thawed but kept cold to maintain flakiness when baked.
• Red Pepper Flakes: Adds a subtle kick, but you can leave it out if you prefer mild flavors.
• Salt and Pepper: To balance and enhance the overall flavor.
• Nutmeg: Just a pinch brings warmth and rounds out the taste beautifully.

Variations

I love how versatile this Spinach & Artichoke Puff Pastry Pinwheels Recipe is—you can easily swap out ingredients or add your own twist. Customizing it lets you make it your own, whether you like a little more heat or a different cheese blend.

• Add Protein: I sometimes mix in cooked bacon bits or diced cooked chicken for extra heartiness—my family goes crazy for that version!
• Use Different Cheeses: Try pepper jack or feta for a tangier bite; goat cheese also adds a creamy, slightly tart flavor.
• Make it Vegan: Use dairy-free cream cheese and cheese alternatives, plus a vegan puff pastry option—I’ve done this with great results.
• Spice it Up: Experiment with smoked paprika or cayenne instead of red pepper flakes if you want a smoky or hotter spice note.

How to Make Spinach & Artichoke Puff Pastry Pinwheels Recipe

Step 1: Make the Flavorful Filling

Start by mixing softened cream cheese, shredded Swiss, thawed and well-drained spinach, grated Parmesan, chopped artichoke hearts, plus the seasonings—all in a large bowl. I always drain the spinach by pressing it in a clean kitchen towel to squeeze out as much water as possible. This step really helps keep your puff pastry crisp rather than soggy.

Step 2: Spread the Filling on Puff Pastry

Roll out your thawed puff pastry sheet on a lightly floured surface, smoothing it to a rectangle if needed. Then, evenly spread the creamy filling right up to the edges. I find that using an offset spatula makes this super easy and mess-free.

Step 3: Roll and Slice into Pinwheels

Starting from one long edge, gently roll the puff pastry into a tight log. Be careful not to press too hard—you want a snug roll without squeezing the filling out. Then, use a sharp knife to slice the log into 12 equal pieces. I’ve learned that chilling the rolled log for 10 minutes before slicing gives cleaner edges and better-defined pinwheels.

Step 4: Bake to Golden Perfection

Place your pinwheels evenly on a parchment-lined baking sheet and pop them in the oven at 400°F. Bake for 15–20 minutes until they’re puffed up and golden brown on top. Keep an eye on them near the end so they don’t overbrown—baking times can vary slightly depending on your oven.

How to Serve Spinach & Artichoke Puff Pastry Pinwheels Recipe

Garnishes

I like to sprinkle the baked pinwheels with a little extra grated Parmesan or freshly chopped parsley to brighten them up. Sometimes I also drizzle a tiny bit of high-quality olive oil or a squeeze of lemon juice right before serving—it cuts through the richness beautifully.

Side Dishes

These pinwheels pair wonderfully with a crisp green salad or a bowl of tomato soup if you want a cozy lunch. For parties, I often serve them alongside an assortment of dips, olives, and charcuterie—making for a lovely spread of finger foods.

Creative Ways to Present

For special occasions, I arrange the pinwheels in a circular pattern on a platter with a small bowl of marinara or garlic aioli in the center for dipping. Adding fresh basil leaves or edible flowers as decoration always impresses guests and makes it feel extra festive.

Make Ahead and Storage

Storing Leftovers

I store leftover pinwheels in an airtight container in the fridge. They hold up well for up to 3 days, though to get that crispy exterior back, I always reheat them in the oven instead of the microwave.

Freezing

I’ve had great success freezing these pinwheels after baking. Just let them cool completely, then layer with parchment paper in a freezer-safe container. When you’re ready, bake them from frozen at 350°F for about 10-15 minutes until heated through and crispy again.

Reheating

To reheat, I pop the pinwheels in a preheated oven at 350°F for 8-10 minutes. This revives the puff pastry’s crispiness and warms the filling perfectly without drying it out—way better than a microwave!

FAQs

Final Thoughts

This Spinach & Artichoke Puff Pastry Pinwheels Recipe has become such a staple in my kitchen because it’s delightfully simple yet feels special every time I make it. Whether you’re treating yourself to a cozy snack or impressing friends at a party, these pinwheels hit the spot with their flaky crust and luscious filling. Give this recipe a try—you’ll love how easy it is to pull off, and I promise your family and friends will be asking for seconds!

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