Description
Flaky, golden puff pastry spirals filled with a creamy blend of spinach, artichokes, and cheese. These pinwheels are perfect as a party appetizer, snack, or brunch treat.
Ingredients
Scale
- 2 sheets puff pastry, thawed
- 4 cups fresh spinach, chopped and wilted
- 1 cup canned artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 large egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add spinach and cook until wilted. Let cool.
- In a bowl, mix the spinach, chopped artichokes, cream cheese, parmesan, mozzarella, salt, and pepper until smooth and combined.
- Unroll puff pastry sheets. Spread half the filling evenly on each sheet, leaving a small border around the edges.
- Roll each sheet tightly into a log. Brush the edge with egg wash to seal. Chill logs for 10–15 minutes in the fridge.
- Slice each log into 1/2-inch rounds and place on the prepared baking sheet, cut side up.
- Brush tops with egg wash and bake for 18–22 minutes or until golden brown and puffed.
- Cool slightly before serving. Garnish with extra parmesan or herbs if desired.
Notes
- Chill the pastry roll before slicing for clean cuts.
- Use parchment paper to prevent sticking and ensure even browning.
- Double the batch and freeze some for future snacks.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 140
- Sugar: 0.6g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.9g
- Protein: 3g
- Cholesterol: 20mg
Keywords: spinach artichoke puff pastry, puff pastry pinwheels, spinach artichoke appetizer, vegetarian snacks