Cheesy Spinach And Artichoke Pinwheels Recipe
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 made these pinwheels, I was hosting a small get-together, and they disappeared in 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
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.