Easy Puff Pastry Pinwheels
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Easy Puff Pastry Pinwheels
These Cheesy spinach artichoke pinwheels are the ultimate easy appetizer, combining creamy filling with flaky puff pastry in under 40 minutes. They capture all the flavor of your favorite party dip in a perfectly portable, baked appetizer snack. You’ll love how quickly they come together for last-minute gatherings or cozy nights in.
I first fell in love with the classic combination of spinach and artichoke during my travels, enjoying rich dips in cozy European cafes. Bringing that experience home, I wanted to create a version that was easier to serve at parties. These spinach artichoke puff pastry pinwheels have become my go-to for holiday gatherings, often paired with my Irresistible Olive Oil Bread Dip for a Mediterranean-inspired spread. They also make a wonderful starter before a hearty main like my Sheet Pan Lasagna, creating a complete menu that feels special without the stress.
What Makes These Pinwheels Irresistible
- Effortless Elegance: They look impressive but require minimal hands-on time to prepare.
- Crowd-Pleasing Flavor: The creamy, cheesy filling is universally loved by both adults and children.
- Perfectly Portable: These baked appetizer snacks are easy to transport and serve at any event.
- Make-Ahead Magic: You can assemble them hours in advance and bake just before guests arrive.
What You’ll Need for Perfect Cheesy Spinach Artichoke Pinwheels
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Puff Pastry: One sheet, thawed according to package directions for easy rolling.
- Cream Cheese: Softened at room temperature to ensure a smooth, spreadable filling.
- Mayonnaise: Adds a subtle tang and creaminess to the cheese mixture.
- Mozzarella Cheese: Shredded for that classic, melty stretch in every bite.
- Parmesan Cheese: Grated finely for a sharp, salty depth of flavor.
- Frozen Chopped Spinach: Thawed and thoroughly squeezed dry to prevent a soggy pastry.
- Marinated Artichoke Hearts: Drained and finely chopped for consistent texture throughout.
- Garlic Powder, Salt, and Pepper: Simple seasonings that enhance the natural flavors beautifully.
Cheesy Spinach Artichoke Pinwheels
These cheesy spinach artichoke pinwheels are the perfect easy appetizer! Creamy filling wrapped in puff pastry bakes to golden perfection.
Equipment
- oven
- baking sheet
- mixing bowl
- spatula
- Rolling Pin
- sharp knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Main Ingredients
- 1 sheet puff pastry thawed (from one 17.3-ounce package)
- 8 ounces cream cheese softened at room temperature
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 10 ounces frozen chopped spinach thawed and thoroughly squeezed dry
- 1 can marinated artichoke hearts 13.75-ounce can, drained and finely chopped
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- In a medium bowl, combine the softened cream cheese, mayonnaise, shredded mozzarella cheese, and grated Parmesan cheese. Stir these ingredients together until the mixture is smooth and well combined.
- Add the thoroughly squeezed dry chopped spinach, finely chopped artichoke hearts, garlic powder, salt, and black pepper to the cream cheese mixture. Mix everything together with a spoon or spatula until all ingredients are evenly distributed throughout the filling.
- Unroll the thawed puff pastry sheet onto a lightly floured surface or directly onto a piece of parchment paper. If needed, gently roll the pastry out slightly with a rolling pin to form a 10×12-inch rectangle.
- Evenly spread the spinach and artichoke filling over the entire surface of the puff pastry, leaving a small 1/2-inch border along one of the longer edges. This border will help seal the roll.
- Starting from the long edge opposite the border, carefully and tightly roll the puff pastry into a log. Once fully rolled, gently pinch the seam closed to secure the log.
- Using a sharp knife, carefully slice the log into 1/2-inch thick rounds. Arrange these pinwheels cut-side up on the prepared baking sheet, ensuring there is about 1 inch of space between each pinwheel.
- Bake for 15 to 20 minutes, or until the pastry is puffed and golden brown, and the cheesy filling is hot and bubbly. Let cool on the baking sheet for a few minutes before serving.
Notes
Ensure the spinach is thoroughly squeezed dry to prevent a soggy filling. Let cool on the baking sheet for a few minutes before serving.
Creative Variations to Try
- Extra Cheesy Version: Add a 1/4 cup of shredded Gruyère or fontina cheese to the filling mixture for more decadence.
- Spicy Kick: Mix in 1/4 teaspoon of crushed red pepper flakes or a few dashes of hot sauce.
- Protein Boost: Stir in 1/2 cup of finely chopped cooked bacon or shredded rotisserie chicken.
My Pro Tips for Flawless Pinwheels
- Proper Thawing: Allow the puff pastry to thaw in the refrigerator overnight for the easiest handling and best rise.
- Dry Spinach: Take the time to squeeze every bit of moisture from the spinach; this is crucial for crispy pastry.
- Even Spreading: Leave a small border on one long edge to help seal the roll neatly and prevent leaking.
- Sharp Knife: Use a very sharp knife to slice the log cleanly, wiping it between cuts for perfect pinwheels.
Storing and Reheating Your Perfect Pinwheels
- Store: Keep leftover pinwheels in an airtight container in the refrigerator for up to 3 days. They are best enjoyed reheated.
- Freeze: Arrange unbaked, sliced pinwheels on a parchment-lined baking sheet, freeze solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes, for up to 3 months.
- Reheat: Warm baked pinwheels in a 350°F oven for 8-10 minutes or in an air fryer at 325°F for 4-5 minutes until crispy and hot.
- Make-Ahead Tip: You can assemble the entire log, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours before slicing and baking.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Sauté about 10 ounces of fresh spinach until fully wilted, then let it cool and squeeze it thoroughly to remove all excess water before adding it to the filling. This extra step ensures your easy appetizer recipe doesn’t become soggy.
How do I prevent the pinwheels from unrolling while baking?
The key is to roll the pastry log very tightly and to firmly pinch the final seam closed. Placing the pinwheels seam-side down on the baking sheet also helps them hold their shape perfectly as they bake.
Can I make these cheesy spinach artichoke pinwheels ahead of time?
Absolutely. These are excellent for making ahead. You can prepare the filling up to two days in advance and store it covered in the fridge. For the ultimate party food convenience, assemble and slice the pinwheels the day before, then cover and refrigerate until ready to bake.
What can I serve with spinach artichoke pinwheels?
They pair wonderfully with a simple marinara sauce for dipping, a light salad, or other appetizers like Pepperoni Pizza Burgers. They are versatile enough for any gathering.
More Easy Appetizer Recipes You’ll Love
Why These Cheesy Spinach Artichoke Pinwheels Are a Must-Make
With their flaky crust and irresistibly creamy filling, these Cheesy spinach artichoke pinwheels are guaranteed to become a new favorite in your appetizer rotation. They deliver maximum flavor with minimal effort, making any occasion feel special. I hope you enjoy making and sharing them as much as I do.
