If you’re searching for the ultimate crowd-pleaser, look no further than these Cheesy Spinach and Artichoke Pinwheels. Imagine golden, flaky layers of puff pastry wrapped around a warm, melty filling brimming with spinach, artichokes, and three kinds of cheese—every bite is pure cozy comfort. Whether you need a quick appetizer, something slightly indulgent for brunch, or want to show off at your next potluck, these pinwheels are endlessly versatile and totally irresistible.
Ingredients You’ll Need
With just a short list of simple ingredients, you can whip up Cheesy Spinach and Artichoke Pinwheels that are flavor-packed with minimal fuss. Each item is thoughtfully chosen for the way it brings out the best in taste, texture, or sheer curb appeal—no substitutions needed (unless you’re feeling adventurous).
- Puff pastry: Store-bought and flaky, this is your golden, crisp base that makes everything feel special.
- Cream cheese: Softened for easy mixing, it creates a rich, creamy filling that holds everything together.
- Shredded mozzarella cheese: Melts beautifully and lends those dreamy cheese pulls everyone secretly hopes for.
- Grated Parmesan cheese: Adds salty, tangy depth and a lovely golden color after baking.
- Chopped frozen spinach (thawed and squeezed dry): Packs a punch of color and classic flavor—make sure it’s dry or your filling will be watery.
- Canned artichoke hearts (chopped): Brings subtle earthiness and a tender bite; drain well for best results.
- Garlic (minced): Just a clove packs a flavorful punch—fresh is best here.
- Salt and black pepper: Essential for seasoning—taste your filling to make sure it shines.
- Egg (beaten): The simple final touch for a crispy, glossy finish on top.
How to Make Cheesy Spinach and Artichoke Pinwheels
Step 1: Prep Your Baking Sheet and Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This gets everything ready for a smooth baking experience and helps ensure your Cheesy Spinach and Artichoke Pinwheels come off the tray beautifully—no sticking, no mess!
Step 2: Mix the Creamy Filling
Grab a medium bowl and combine the cream cheese, mozzarella, Parmesan, spinach, artichokes, garlic, salt, and pepper. You want a smooth, evenly incorporated mixture, so don’t be afraid of getting in there with a sturdy fork or spatula. This creamy, cheesy filling is the star of the show—taste a tiny bit to make sure it’s seasoned just how you love!
Step 3: Roll Out the Puff Pastry
On a lightly floured surface, gently roll out your thawed puff pastry sheet. Your goal is simply to smooth out any creases and give yourself a nice, even surface for spreading. Don’t go too thin—just enough to fully cover and hold the delicious filling to come.
Step 4: Spread and Roll
Evenly spread your spinach and artichoke filling over the pastry, leaving a small border along one edge (this helps you seal the log). Starting from the filled edge, roll the pastry tightly into a log, just like making cinnamon rolls. Brush the bare edge lightly with water, then press to seal so the log stays sealed during baking.
Step 5: Slice and Arrange
Using a sharp knife, slice the log into 1/2-inch rounds. Arrange the pinwheels cut side up on your prepared baking sheet, giving them a little room to puff up as they bake. Brush the tops generously with the beaten egg for a gorgeous gloss and extra crunch.
Step 6: Bake to Golden Perfection
Pop the tray in the oven and bake for 18 to 20 minutes, or until your Cheesy Spinach and Artichoke Pinwheels are golden brown, puffed, and irresistibly aromatic. Let them cool slightly so the cheese sets (and no one burns their tongue!), then serve and watch them disappear.
How to Serve Cheesy Spinach and Artichoke Pinwheels
Garnishes
A little fresh garnish can take these Cheesy Spinach and Artichoke Pinwheels from tasty to totally showstopping. I love a sprinkle of chopped fresh parsley for color, or a quick dusting of extra Parmesan right out of the oven. You can even try a pinch of red pepper flakes if you’re craving some heat.
Side Dishes
These pinwheels play well with all kinds of sides. Serve them alongside a crisp green salad, a bowl of tomato soup, or a platter of roasted veggies for a well-rounded meal. They’re also fabulous with dips—think marinara, ranch, or even a zesty garlic aioli.
Creative Ways to Present
Stack them high on a rustic wooden board, fan them out in a circular “flower” on your serving plate, or tuck them into a breadbasket for a picnic vibe. For parties, try threading them onto skewers or tucking a tiny toothpick topped with a cherry tomato for cocktail-style snacking. Cheesy Spinach and Artichoke Pinwheels are as fun to style as they are to eat!
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Spinach and Artichoke Pinwheels store beautifully in an airtight container in the refrigerator for up to three days. Make sure they’re completely cool before sealing to keep them from turning soggy. A quick reheat in the oven brings back their delightful crispness.
Freezing
If you want to prep well in advance, assemble the pinwheel log, wrap it tightly in plastic, and freeze before baking. When you’re ready, slice off as many as you need, bake straight from frozen, and perhaps add a minute or two to the baking time. This makes party prep or easy snacks a total breeze.
Reheating
Reheating is simple—just pop your Cheesy Spinach and Artichoke Pinwheels back in a 350°F (175°C) oven for 8 to 10 minutes until warmed through and crispy on the edges. Avoid microwaving if possible, as it tends to soften the pastry.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just sauté about 1 cup of fresh spinach until wilted, squeeze out all excess moisture, and chop before using. The key is making sure the spinach is as dry as possible so your filling isn’t watery.
Can Cheesy Spinach and Artichoke Pinwheels be made gluten-free?
Yes! If you can find gluten-free puff pastry in your local grocery store or specialty bakery, simply use it as a direct swap for regular puff pastry and follow the rest of the recipe as written.
What else can I add to the filling?
Get creative—add a handful of chopped sun-dried tomatoes, swap in feta for some of the cheese, or stir in a sprinkle of crushed red pepper for heat. The basic filling is a blank (yet delicious) canvas!
Can I make these Cheesy Spinach and Artichoke Pinwheels ahead of time?
Definitely. Prepare the log in advance, wrap well, and refrigerate for up to 24 hours before slicing and baking. You can even bake them, cool, and store, then just reheat briefly before serving for extra convenience.
How thick should I slice the pinwheels?
A half-inch thickness is perfect—any thinner and the filling can spill out, any thicker and they won’t cook through as evenly. A sharp serrated knife will make slicing a breeze and help keep those layers picture-perfect.
Final Thoughts
I’m absolutely convinced that once you give Cheesy Spinach and Artichoke Pinwheels a try, they’ll become your go-to recipe for gatherings, snacks, or just whenever you’re craving something extra special. They’re easy to make, adaptable, and always a hit—don’t be surprised if everyone asks for your secret. Happy baking!
Print
Cheesy Spinach and Artichoke 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 Cheesy Spinach and Artichoke Pinwheels are a delightful appetizer that combines the flavors of creamy cheeses, savory spinach, and tangy artichokes all wrapped up in flaky puff pastry. Perfect for parties or a savory snack!
Ingredients
Puff Pastry:
- 1 sheet puff pastry, thawed
Cheese Filling:
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Spinach and Artichoke Mixture:
- 1/2 cup chopped frozen spinach, thawed and squeezed dry
- 1/2 cup canned artichoke hearts, chopped
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Filling: In a medium bowl, mix together the cream cheese, mozzarella, Parmesan, spinach, artichokes, garlic, salt, and pepper until well combined.
- Roll out the Puff Pastry: Roll out the puff pastry on a lightly floured surface. Spread the spinach and artichoke mixture over the pastry.
- Roll and Slice: Roll the pastry into a log, slice into rounds, and place on the baking sheet.
- Bake: Brush the pinwheels with beaten egg and bake for 18–20 minutes until golden brown.
- Serve: Let cool slightly before serving.
Notes
- You can prepare the log ahead of time, wrap it in plastic, and refrigerate until ready to slice and bake.
- Feel free to add crushed red pepper for a spicy kick.
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