If you’re on the hunt for a crowd-pleasing appetizer that’s as easy as it is delicious, this Spinach & Artichoke Puff Pastry Pinwheels Recipe is exactly what you need. I absolutely love how these pinwheels combine that classic creamy spinach artichoke flavor with flaky, buttery puff pastry — it’s like a party bite that’s ready in under 30 minutes! Whether you’re bringing them to a potluck or need a quick snack for game day, these are a total winner.
When I first tried this recipe, I was blown away by how simple it was to make something so impressive-looking. You’ll find that even if you’re not super experienced with baking, the steps are straightforward and the result feels gourmet. Plus, the filling is packed with flavor and just the right amount of spice from the red pepper flakes, which you can adjust to your taste.
Why You’ll Love This Recipe
- Easy yet impressive: These pinwheels look fancy but take minimal effort, perfect for busy cooks.
- Flavor-packed filling: Cream cheese, spinach, artichokes, and cheeses melt together creating irresistible bites.
- Versatile for any occasion: Serve them hot or cold, as appetizers, snacks, or party treats.
- Customizable heat level: You can easily add or skip red pepper flakes to suit your spice preference.
Ingredients You’ll Need
Each ingredient in this Spinach & Artichoke Puff Pastry Pinwheels Recipe plays a simple yet important role, blending creamy, savory, and flaky textures. Keep an eye out for fresh or well-drained frozen spinach to avoid soggy pastry and choose your preferred cheese variety for a personal twist.
- Cream Cheese: Using softened cream cheese ensures the filling mixes up smoothly and stays creamy.
- Shredded Swiss Cheese: I like Swiss for its mild nuttiness, but you can swap in mozzarella or cheddar.
- Frozen Spinach: Thawed and well-drained to keep your puff pastry crisp and avoid watery filling.
- Parmesan Cheese: Adds a sharp, salty pop that brightens the mixture.
- Chopped Artichoke Hearts: Drained artichokes bring that classic tangy flavor that pairs perfectly with spinach.
- Puff Pastry Dough: Look for a sheet that’s fully thawed but still cold — this helps with rolling and browning.
- Red Pepper Flakes: Optional but recommended for a subtle kick; adjust or omit as you like.
- Salt and Pepper: Basic seasonings to enhance all the flavors.
- Nutmeg: Just a pinch adds an unexpected warmth that elevates the spinach filling beautifully.
Variations
One of the things I love most about this Spinach & Artichoke Puff Pastry Pinwheels Recipe is how easy it is to tweak for your own tastes or dietary needs. Here are a few ways I’ve personalized it over time to keep it fresh and exciting.
- Cheese Swap: I’ve tried using pepper jack for a spicy twist or goat cheese for a tangy depth, both times adding exciting new dimensions to the pinwheels.
- Herbs and Spices: Adding fresh basil, oregano, or even a dash of smoked paprika can really lift the flavor — feel free to experiment with your favorite seasonings.
- Vegan Version: Use dairy-free cream cheese and cheese alternatives, plus check your puff pastry is vegan-friendly — it works surprisingly well!
- Extra Veggies: I’ve added finely chopped sun-dried tomatoes or roasted red peppers once, and it brought a vibrant color and sweetness that everyone adored.
How to Make Spinach & Artichoke Puff Pastry Pinwheels Recipe
Step 1: Prep the filling with love
Start by mixing the softened cream cheese, shredded Swiss cheese, thawed and well-drained spinach, grated Parmesan, chopped artichoke hearts, red pepper flakes, salt, pepper, and a pinch of nutmeg in a large bowl. I always make sure the spinach is squeezed dry — this keeps the filling from being watery, which can make your puff pastry soggy. Blend everything until well combined; this is where the magic flavor happens!
Step 2: Roll out the puff pastry and spread the filling
Carefully roll out the thawed puff pastry sheet on a lightly floured surface just enough to smooth it out (no need to stretch it too thin). Then, spread your spinach and artichoke filling evenly across the pastry, leaving a small margin along the edges to help seal the roll. You’ll want to be gentle here so the pastry doesn’t tear.
Step 3: Roll into a tight log and slice evenly
Starting from one long edge, tightly roll the pastry into a log shape, being careful not to press too hard and squeeze out the filling. Once rolled, use a sharp knife to slice the log into 12 even pinwheels. I find using a serrated knife helps get clean cuts without squashing the roll. Pro tip: Chill the log in the fridge for 10 minutes if the pastry feels too soft to slice easily.
Step 4: Bake until golden and puffed
Place the pinwheels spaced apart on a baking sheet lined with parchment paper. Bake in a preheated 400°F oven for about 15 to 20 minutes, or until they are beautifully golden brown and puffed up. Keep an eye on them during the last few minutes — everyone’s oven bakes a bit differently, and you want that perfect golden crust without burning.
Pro Tips for Making Spinach & Artichoke Puff Pastry Pinwheels Recipe
- Drain Your Spinach Thoroughly: I discovered this trick early on — squeezing out every drop of moisture keeps the puff pastry crispy and prevents sogginess.
- Keep Puff Pastry Cold: Working with chilled dough makes it easier to roll and slice without sticking or tearing.
- Sharp Knife for Even Pinwheels: Using a serrated or very sharp knife gives you clean slices and neater shapes.
- Monitor Baking Time Carefully: Baking just until golden ensures a flaky crust without burning or overcooking the filling.
How to Serve Spinach & Artichoke Puff Pastry Pinwheels Recipe
Garnishes
I love sprinkling a little extra grated Parmesan and fresh chopped parsley on top before serving to add a pop of color and a hint of freshness. A light drizzle of balsamic glaze also adds a nice sweet tang if you want to get creative. Sometimes, a few lemon wedges on the side brighten the flavors nicely, especially if you’re serving these at a party.
Side Dishes
These pinwheels work well alongside simple salads like a crisp mixed greens salad or an arugula and cherry tomato salad. For a heartier spread, pair them with roasted vegetables or a bowl of tomato soup for dipping. I often serve these at cocktail parties alongside charcuterie boards too, and they fit right in!
Creative Ways to Present
For special occasions, I like arranging the pinwheels on a large platter, stacked in a spiral or flower shape, which makes them visually stunning. You can also skewer a pinwheel with a toothpick and add a cherry tomato or olive on top for easy finger food at gatherings. Mini ramekins filled with a complementary dip — like a roasted red pepper or garlic aioli — alongside the platter really up-level the presentation.
Make Ahead and Storage
Storing Leftovers
I keep leftover pinwheels in an airtight container in the fridge for up to 3 days. They still taste great cold, but I prefer reheating them for that fresh-baked crispiness. Just make sure they’ve cooled completely before storing to avoid condensation sogginess.
Freezing
I’ve frozen pre-baked pinwheels by placing them on a tray to freeze individually, then storing in a freezer bag. You can also freeze them before baking for convenience — just bake straight from frozen, adding a few extra minutes to the baking time. This way, you’re always ready for unexpected guests or quick snacks!
Reheating
To keep that delightful crispiness, I reheat leftovers in a 350°F oven for about 10 minutes, rather than microwaving, which can make the pastry soggy. If you’re in a hurry, toaster ovens work wonderfully too. Just watch closely so they don’t overcook.
FAQs
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Can I use fresh spinach instead of frozen for Spinach & Artichoke Puff Pastry Pinwheels Recipe?
Absolutely! If using fresh spinach, cook it down in a pan until wilted, then squeeze out as much moisture as possible before mixing it into the filling. This helps prevent soggy pastry and maintains the recipe’s texture.
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What type of cheese works best for this recipe?
Swiss cheese is what I use for a nice balance of flavor and meltiness, but mozzarella, Monterey Jack, or even a sharp cheddar are great substitutes depending on your preference.
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Can I prepare these pinwheels in advance?
Yes! You can roll and slice the pinwheels ahead of time, store them covered in the fridge, and bake just before serving. This saves prep time on the day of your event.
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Are these pinwheels suitable for freezing?
Definitely. Freeze them either baked or unbaked, and bake from frozen if unbaked, adding a few minutes more bake time. Just freeze them in a single layer then transfer to a freezer-safe bag or container.
Final Thoughts
Honestly, this Spinach & Artichoke Puff Pastry Pinwheels Recipe has become one of my go-to dishes whenever I want something quick but impressive. It’s perfect for sharing, customizable, and gorgeous on any party platter. I hope you try it soon and find yourself reaching for this recipe as often as I do — because once you get the hang of it, they’re just too good not to make again and again!
Print
Spinach & Artichoke Puff Pastry Pinwheels Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 pinwheels
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Spinach & Artichoke Puff Pastry Pinwheels are a delightful appetizer featuring a creamy mixture of cheeses, spinach, and artichokes wrapped in flaky puff pastry. Perfectly seasoned with a hint of red pepper flakes and nutmeg, they bake to golden, crispy perfection and can be served hot or cold for any occasion.
Ingredients
Cheese and Filling
- 4 oz Softened Cream Cheese
- 8 oz Shredded Swiss Cheese (or any cheese you prefer)
- 1 cup Thawed and drained frozen spinach (from a 10 oz package)
- 1/4 cup Grated Parmesan Cheese
- 6 oz Chopped Artichoke hearts
Seasonings
- 1 tsp Red Pepper Flakes (optional, to taste)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 Pinch Nutmeg
Pastry
- 1 Sheet Thawed Puff Pastry Dough
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking puff pastry to a golden crisp.
- Prepare Filling Mixture: In a large bowl, combine the softened cream cheese, shredded Swiss cheese, thawed and drained spinach, grated Parmesan cheese, chopped artichoke hearts, red pepper flakes, salt, pepper, and a pinch of nutmeg. Mix thoroughly until the mixture is smooth and evenly blended.
- Spread Filling on Puff Pastry: Roll out the thawed puff pastry sheet on a flat surface. Evenly spread the prepared filling mixture over the entire surface of the puff pastry, making sure to cover it edge to edge for even flavor in every pinwheel.
- Roll and Slice: Starting from one long edge, carefully roll the puff pastry into a tight log, ensuring the filling stays inside. Using a sharp knife, cut the log into 12 equal slices to form the pinwheels.
- Arrange and Bake: Line a baking sheet with parchment paper and place the pinwheel slices cut side up, spaced evenly apart. Bake in the preheated oven for 15 to 20 minutes, or until the pinwheels are puffed, golden brown, and cooked through.
- Serve: Remove from the oven and let cool slightly. Serve the pinwheels warm or at room temperature as a delicious appetizer or snack.
Notes
- Make sure to thoroughly drain the thawed spinach to prevent soggy pastry.
- You can substitute Swiss cheese with mozzarella or cheddar if preferred.
- Adjust the amount of red pepper flakes to control spiciness or omit for a milder flavor.
- These pinwheels can be prepared ahead of time and baked right before serving.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven for best texture.
Nutrition
- Serving Size: 1 pinwheel (approx.)
- Calories: 160
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
