Delight your taste buds with these Spinach and Artichoke Pinwheels, a perfect blend of creamy, cheesy filling and flaky, golden puff pastry. Fold together tender spinach, tangy artichokes, and rich cheese for a bite-sized appetizer that’s as simple to make as it is impressive. Serve them warm straight from the oven, and watch them disappear at your next holiday gathering, party, or cozy weeknight snack
Ingredients
Find below the list of ingredients used in my Spinach and Artichoke Pinwheels.
- Puff Pastry Sheets (10"x10" sheets)
- Cream Cheese
- Sour Cream
- Garlic Powder
- Onion Powder
- Salt
- Lemon Zest
- Grated Mozzarella
- Fresh Spinach
- Canned Artichoke Hearts
- Fresh Cranberries
See recipe card for quantities.
How to make Spinach and Artichoke Pinwheels
Make sure that the puff pastry is fully thawed out before starting the recipe. Preheat the oven to 400F if baking right after shaping the pinwheels.
- Combine in a large mixing bowl, the softened cream cheese and the sour cream. Use a hand blender to smooth both ingredients together.
- Add to the cream cheese mixture, the spinach, artichokes, garlic powder, onion powder, salt, lemon zest, cranberries, and mozzarella. Mix until well combined.
- Lay down the two 10"x10" squares of puff pastry on a clean surface. Divide the filling mixture between the two pastries. Spread the filling evenly, leaving a 1-inch gap at the top, furthest from you.
- Roll-up each square, rolling away from you, making sure it's not too loose. Moisten the exposed dough with a little water to help seal up the pinwheel. Use your fingers to pinch the rolls shit.
5. Cut each roll into twenty, ½ inch pinwheels. Place 20 cut pieces onto a parchment paper lined baking tray. Repeat with the other roll.
6. At this point, you can freeze half, or all, of the pinwheels. Freeze them flat on the tray and once fully frozen, transfer to a freezer bag. Bake as many as you'd like in the preheated 400F oven for 15-18 minutes.
Storage
Allow the baked Spinach and Artichoke Pinwheels to cool completely before storing. Transfer them to an airtight container lined with parchment to keep them from sticking. Refrigerate the pinwheels for up to three days to maintain their flaky texture and creamy filling. Reheat them in a 350°F (175°C) oven for 8–10 minutes to bring back their crisp, golden layers before serving.
Recipe
Spinach and Artichoke Pinwheels
Ingredients
- 2 sheets Puff Pastry 10"x10" each
- 8 ounces Cream Cheese
- ½ cup Sour Cream
- 1 teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- 1 teaspoon Lemon Zest
- 1 cup Mozzarella grated
- 2 cups Fresh Spinach finely chopped
- 1 cup Canned Artichoke Hearts finely chopped
- ½ cup Fresh Cranberries finely chopped
Instructions
- Make sure that the puff pastry is fully thawed out before starting the recipe. Preheat the oven to 400F if baking right after shaping the pinwheels.2 sheets Puff Pastry
- Combine in a large mixing bowl, the softened cream cheese and the sour cream. Use a hand blender to smooth both ingredients together.8 ounces Cream Cheese , ½ cup Sour Cream
- Add to the cream cheese mixture, the spinach, artichokes, garlic powder, onion powder, salt, lemon zest, cranberries, and mozzarella. Mix until well combined.1 teaspoon Onion Powder, ½ teaspoon Garlic Powder , ½ teaspoon Salt, 1 teaspoon Lemon Zest, 1 cup Mozzarella , 2 cups Fresh Spinach, 1 cup Canned Artichoke Hearts , ½ cup Fresh Cranberries
- Lay down the two 10"x10" squares of puff pastry on a clean surface. Divide the filling mixture between the two pastries. Spread the filling evenly, leaving a 1-inch gap at the top, furthest from you.
- Roll-up each square, rolling away from you, making sure it's not too loose. Moisten the exposed dough with a little water to help seal up the pinwheel. Use your fingers to pinch the rolls shut.
- Cut each roll into twenty, ½ inch pinwheels. Place 20 cut pieces onto a parchment paper lined baking tray. Repeat with the other roll.
- At this point, you can freeze half, or all, of the pinwheels. Freeze them flat on the tray and once fully frozen, transfer to a freezer bag. Bake as many as you'd like in the preheated 400F oven for 15-18 minutes.
