There’s nothing quite like the joy of pulling a batch of Cheesy Spinach and Artichoke Pinwheels out of the oven. The golden, flaky puff pastry wrapped around the creamy, cheesy filling is enough to make anyone’s mouth water. The first time I tried this Cheesy Spinach And Artichoke Pinwheels Recipe, I was hosting a small get-together, and they disappeared in minutes!
They’re so easy to whip up yet so elegant, making them perfect for everything from holiday parties to casual movie nights. If you’re ready to impress your taste buds and your guests, follow along; you won’t regret it!
Why You’ll Love This Recipe?
When it comes to snack or appetizer recipes, these pinwheels tick all the right boxes. Here’s why they’re bound to become a favorite in your kitchen:
1. Super Easy to Prepare
You don’t need to be a cooking pro to make these. With frozen puff pastry and a handful of pantry staples, you can assemble them in no time. The instructions are straightforward, and even kids can join in the fun!
2. Loaded with Flavor
Every bite is a perfect balance of creamy spinach, tangy artichoke, gooey cheeses, and just a hint of garlic. The puff pastry adds a light, crispy element to complement the rich filling.
3. Versatile and Customizable
These pinwheels adapt beautifully to your needs. Whether you want to add extra heat, make them vegetarian, or incorporate your favorite cheeses, the possibilities are endless.
4. Perfect for Any Occasion
From a sophisticated party appetizer to a lazy-day snack for the couch, these pinwheels fit the occasion perfectly. Plus, they’re great for potlucks, picnics, and holiday tables.
5. Diet-Friendly Options
Want to adjust this recipe to fit your dietary preferences? No problem! There are plenty of simple swaps (more on that below) to make them suit different lifestyles.
Cooking Time
Here’s how much time it takes to whip up a batch:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
- Frozen chopped spinach (thawed and drained) – 1 cup
- Artichoke hearts (drained and chopped) – ½ cup
- Shredded mozzarella cheese – 1 cup
- Grated Parmesan cheese – ¼ cup
- Cream cheese (softened) – 4 oz
- Mayonnaise – 2 tbsp
- Garlic (minced) – 1 clove
- Salt and pepper – to taste
- Red pepper flakes (optional) – ½ tsp
- Puff pastry sheet (thawed) – 1 sheet
- Egg (beaten for egg wash) – 1
- Fresh parsley or basil (for garnish, optional)
Variations
Here are a few ways you can tweak this recipe to fit your needs. Plus, don’t forget to grab the right tools for the job!
- Dairy-Free: Use dairy-free cheese alternatives and vegan mayo for a completely dairy-free version.
- Gluten-Free: Replace traditional puff pastry with a gluten-free alternative.
- Add Extra Heat: Incorporate chopped jalapeños or a few dashes of hot sauce into the filling for a spicy upgrade.
- Herbal Boost: Add fresh dill, parsley, or even Italian seasoning to enhance the flavor.
Equipment You’ll Need:
- Mixing Bowl: For combining the filling ingredients.
- Rolling Pin: To lightly roll out the puff pastry.
- Sharp Knife: To slice clean, even pinwheels.
- Baking Sheet: For baking the pinwheels to golden perfection.
- Pastry Brush: To spread the egg wash evenly.
How to Make Cheesy Spinach and Artichoke Pinwheels?
These Cheesy Spinach and Artichoke Pinwheels come together in three easy steps:
1. Prepare the Filling 🥣
Start by gathering the filling components. Combine the thawed spinach, chopped artichokes, cheeses, mayo, and seasonings in a bowl. Stir until everything is well blended, forming a creamy mixture that smells divine.
2. Roll and Fill 🧑🍳
Roll out your puff pastry on a floured surface. Spread the prepared filling in an even layer across the top, making sure all edges are covered. Starting from one end, roll the puff pastry tightly into a log. Seal the edge with a brush of beaten egg to keep it intact.
3. Slice, Bake, and Enjoy! 🌟✨
Slice your log into evenly sized rounds, about ½ inch thick. Lay them flat on a parchment-lined baking sheet. Brush the tops with more egg wash to achieve that golden-brown finish. Pop them into a preheated oven at 375°F (190°C) and bake for 15-20 minutes. Once done, remove them from the oven, garnish with parsley or basil, and serve warm. 🥐
Tips for Making the Recipe
- Drain Spinach Properly: Press out as much water as possible after thawing your spinach. Too much moisture will prevent the filling from becoming creamy.
- Room Temperature Ingredients: Allow the cream cheese to soften at room temperature for easier mixing. Thawed puff pastry also handles better.
- Uniform Slices: Use a sharp knife for slicing the pinwheels to keep the layers neat and avoid squishing the pastry.
- Don’t Overcrowd the Pan: Give each pinwheel some space on the baking sheet so the heat can circulate evenly.
How to Serve Cheesy Spinach and Artichoke Pinwheels?
These pinwheels deserve a little flair when served! Stack them on a decorative platter and garnish with fresh herb sprigs. Pair them with a dipping sauce like marinara or ranch for an added touch. They’re perfect alongside a glass of wine or even a sparkling mocktail.
Nutritional Information
Each serving packs a punch of deliciousness, and here’s a quick look at the key nutritional details:
- Calories: 288
- Protein: 7g
- Carbohydrates: 23g
- Fat: 17g
Make Ahead and Storage
If you’re pressed for time, these pinwheels are extremely make-ahead friendly. You’ll thank yourself later for the little bit of prep you can do upfront.
Storing in the Fridge:
Prepare the filling or even assemble the rolls up to one day ahead. Cover tightly with plastic wrap and refrigerate. Just slice and bake when ready to serve. Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Freezing Options:
For longer storage, freeze the sliced unbaked pinwheels. Lay them on a tray and freeze until solid. Transfer them to a freezer-safe bag, and they’ll last up to three months. When you’re ready to enjoy, bake them directly from frozen, just add a few more minutes to the baking time.
There you have it! These Cheesy Spinach and Artichoke Pinwheels are a total crowd-pleaser. Whether you’re new to the recipe or making it again for the 10th time, they’re guaranteed to win you over every single time. Enjoy!
Follow this easy video guide:
Cheesy Spinach And Artichoke Pinwheels Recipe
Ingredients
- Frozen chopped spinach thawed and drained – 1 cup
- Artichoke hearts drained and chopped – ½ cup
- Shredded mozzarella cheese – 1 cup
- Grated Parmesan cheese – ¼ cup
- Cream cheese softened – 4 oz
- Mayonnaise – 2 tbsp
- Garlic minced – 1 clove
- Salt and pepper – to taste
- Red pepper flakes optional – ½ tsp
- Puff pastry sheet thawed – 1 sheet
- Egg beaten for egg wash – 1
- Fresh parsley or basil for garnish, optional
Instructions
- Start by gathering the filling components. Combine the thawed spinach, chopped artichokes, cheeses, mayo, and seasonings in a bowl. Stir until everything is well blended, forming a creamy mixture that smells divine.
- Roll out your puff pastry on a floured surface. Spread the prepared filling in an even layer across the top, making sure all edges are covered. Starting from one end, roll the puff pastry tightly into a log. Seal the edge with a brush of beaten egg to keep it intact.
- Slice your log into evenly sized rounds, about ½ inch thick. Lay them flat on a parchment-lined baking sheet. Brush the tops with more egg wash to achieve that golden-brown finish. Pop them into a preheated oven at 375°F (190°C) and bake for 15-20 minutes. Once done, remove them from the oven, garnish with parsley or basil, and serve warm. 🥐
Notes
- Drain Spinach Properly: Press out as much water as possible after thawing your spinach. Too much moisture will prevent the filling from becoming creamy.
- Room Temperature Ingredients: Allow the cream cheese to soften at room temperature for easier mixing. Thawed puff pastry also handles better.
- Uniform Slices: Use a sharp knife for slicing the pinwheels to keep the layers neat and avoid squishing the pastry.
- Don’t Overcrowd the Pan: Give each pinwheel some space on the baking sheet so the heat can circulate evenly.
