Description
Delightful Cheesy Spinach and Artichoke Pinwheels made with flaky puff pastry filled with a creamy blend of spinach, artichokes, cream cheese, and savory cheeses. Perfectly baked until golden and puffed, these pinwheels make an irresistible appetizer for parties and gatherings.
Ingredients
Scale
Filling
- 1 cup frozen spinach, thawed and squeezed dry
- 1/2 cup canned artichoke hearts, drained and finely chopped
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning
Pastry and Topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix the Filling: In a medium bowl, combine the softened cream cheese, thawed and drained spinach, chopped artichoke hearts, shredded mozzarella, grated Parmesan, minced garlic, salt, black pepper, and dried Italian seasoning. Stir until everything is evenly incorporated and smooth.
- Roll Out Puff Pastry: Lightly flour a clean surface and roll the puff pastry sheet into a rectangle if needed to even out the shape and size for rolling.
- Spread Filling: Evenly spread the prepared spinach and artichoke cheese mixture over the puff pastry, leaving a small border around all edges to seal the roll properly.
- Roll and Slice: Starting from one long side, tightly roll the puff pastry into a log shape. Using a sharp knife, slice the log into approximately 1-inch thick pinwheels and place them cut side up on the prepared baking sheet.
- Apply Egg Wash: Lightly brush the tops of each pinwheel with the beaten egg. This will give them a gorgeous golden shine when baked.
- Bake: Place the baking sheet in the preheated oven and bake the pinwheels for 18 to 22 minutes or until they are puffed up and golden brown on top.
- Cool and Serve: Remove the pinwheels from the oven and let them cool slightly on the baking sheet before transferring to a serving platter. Serve warm or at room temperature as a crowd-pleasing appetizer.
Notes
- Squeeze excess moisture from the spinach thoroughly to avoid soggy pinwheels.
- Prepare pinwheels ahead of time and refrigerate before baking to save time.
- These pinwheels are perfect for parties, potlucks, or casual gatherings.
