Easy Spinach Artichoke Pinwheel Pastry Rolls
If you’re looking for a crowd-pleasing appetizer that’s as easy to make as it is delicious, these Easy Spinach Artichoke Pinwheel Pastry Rolls are your answer. Imagine flaky, golden puff pastry wrapped around a creamy spinach and artichoke filling, all baked to perfection. These pinwheels are perfect for parties, potlucks, or even a simple snack at home. With just a few ingredients and minimal prep, you’ll have a gourmet treat that everyone will love. Get ready to impress with this tasty and effortless recipe!
INGREDIENTS YOU’LL NEED:
- 1 (17.3-ounce) Puff Pastry (thawed): The base for your pinwheels, this light and flaky dough is easy to work with once thawed.
- 1 Egg (beaten): Used to brush the tops of the pinwheels, giving them a golden, shiny finish when baked.
Pinwheel Filling Ingredients:
- 1 Tbsp Olive Oil: Adds richness and helps cook the onions and garlic until they’re soft and fragrant.
- 1 Onion (finely chopped): Provides a sweet and savory depth to the filling, complementing the spinach and artichokes.
- 4 Cloves Garlic (minced): Adds a bold, aromatic flavor that pairs perfectly with the onion and other filling ingredients.
- 1 (10-ounce) Spinach (thawed, squeezed, and chopped): The heart of the filling, spinach adds color, nutrients, and a mild flavor that balances well with the cheeses.
- 1 (14-ounce) Artichoke Hearts (drained, squeezed, and roughly chopped): Adds a tangy, slightly nutty flavor that elevates the richness of the cheeses.
- 1½ Cups Gruyère Cheese (grated): A creamy, nutty cheese that melts beautifully, binding the filling together.
- 1 Cup Parmesan Cheese (grated): Adds a salty, umami flavor that complements the Gruyère and enhances the overall taste.
- Salt and Ground Black Pepper (to taste): Essential seasonings that bring out the flavors of all the ingredients in the filling.
PUFF PASTRY SPINACH APPETIZERS WILL BE A PARTY FAVORITE:
- I always get compliments on these pinwheels. The mix of spinach, artichokes, and cheese in flaky pastry is a crowd-pleaser.
- I love that I can make them ahead of time, so I have less to worry about on party day and more time to relax.
- They’re great because you can serve them warm or at room temperature, making them super easy for any party.
HOW TO PREPARE PUFF PASTRY SPINACH PINWHEELS?
Time needed: 45 minutes
- Cook and Soften the Garlic and Onions:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Remove from heat and set the mixture aside to cool slightly. Once cooled, add the thawed and squeezed chopped spinach, roughly chopped artichoke hearts, grated Gruyere cheese, and Parmesan cheese to the onion and garlic mixture. Season with salt and ground black pepper to taste, and stir until well combined.
- Prepare the Puff Pastry:
Preheat your oven to 400°F (200°C). On a lightly floured surface, unfold the thawed puff pastry sheet and roll it out gently with a rolling pin to smooth out any creases. Spread the spinach artichoke filling evenly over the puff pastry, leaving a small border around the edges. - Roll and Slice:
Starting from one of the long sides, tightly roll up the puff pastry into a log, similar to how you would roll up a cinnamon roll. Using a sharp knife, slice the log into 1/2-inch thick pinwheels. - Assemble and Bake:
Place the pinwheels on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops of the pinwheels with the beaten egg to give them a golden finish when baked. Bake in the oven for 20-30 minutes, or until the pinwheels are puffed up and golden brown. - Serve:
Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Spinach Artichoke Pinwheel Pastry Rolls warm or at room temperature!
FAQ -FREQUENTLY ASKED QUESTIONS:
Yes, you can use fresh spinach. Sauté it until wilted, then squeeze out excess moisture before chopping and adding it to the filling.
You can prepare the filling up to 24 hours in advance. Store it in an airtight container in the
until you’re ready to assemble the pinwheels.
Yes, the puff pastry should be fully thawed before rolling it out to prevent cracking and ensure it’s pliable enough to work with.
To keep the pinwheels intact, make sure to roll the dough tightly and press the seam firmly to seal it. You can also chill the rolled dough before slicing.
To prevent leaking, make sure the filling is not too wet, and avoid overfilling the pastry. Rolling the dough tightly and sealing the edges well also helps.
SPINACH ARTICHOKE PINWHEEL RECIPE ADD-INS AND VARIATIONS:
- Cheese Swap: Replace Gruyère with Swiss, mozzarella, or cream cheese for a different flavor and texture.
- Fresh Spinach: Use fresh spinach instead of frozen. Sauté it until wilted, then chop and squeeze out excess moisture.
- Add Protein: Incorporate cooked, crumbled bacon or diced ham into the filling for a heartier appetizer.
- Vegan Option: Use vegan puff pastry, dairy-free cheese, and sautéed mushrooms or tofu instead of artichokes for a plant-based version.
- Spice It Up: Add a pinch of red pepper flakes or diced jalapeños to the filling for a spicy kick.
- Gluten-Free: Substitute regular puff pastry with a gluten-free version to accommodate dietary restrictions.
WHAT IS COMMONLY SERVED WITH SPINACH ARTICHOKE PASTRY BITES?
Spinach Artichoke Pinwheel Pastry Rolls are a versatile appetizer that pairs well with a variety of sides. Fresh vegetable platters with crisp carrots, celery, and bell peppers offer a refreshing contrast to the rich, cheesy pinwheels. A light mixed green salad with a tangy vinaigrette can also complement the flavors, balancing the richness of the pastry. Additionally, serving a selection of dips like marinara, ranch, or a simple garlic aioli can enhance the savory experience. These sides are often served to guests to create a well-rounded and satisfying spread.
HOW DO YOU STORE AND REHEAT LEFTOVER SPINACH ARTICHOKE PINWHEEL BITES?
To store leftover Spinach Artichoke Pinwheel Pastry Rolls, put them in an airtight container and keep them in the fridge for up to 4 days. When you’re ready to enjoy them again, preheat your oven to 350°F (175°C) and heat the pinwheels on a baking sheet for about 10 minutes, or until they’re hot and crispy. You can also use a toaster oven or air fryer for reheating to keep them flaky. Just skip the microwave, as it tends to make the pastry soggy.
CAN LEFTOVER ARTICHOKE SPINACH PUFF PASTRY BE FROZEN FOR LATER?
To freeze leftover Spinach Artichoke Pinwheel Pastry Rolls, let them cool completely first. Then, place them in a single layer on a baking sheet and freeze until firm. Transfer the pinwheels to an airtight container or freezer bag, adding parchment paper between layers if needed. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy them, bake from frozen at 350°F (175°C) for about 15-20 minutes, or until they’re hot and crispy.
LOOKING FOR MORE APPETIZER RECIPES? TRY THESE!
Honey Garlic Glazed Chicken Wings: Everything you’d ever want in a chicken wing, plus they’re baked, not fried! The recipe contains some of my favorite Asian flavor combinations includes: sesame oil, soy sauce, garlic, and ginger.
Easy Bacon Wrapped Jalapeno Poppers: These bacon-wrapped jalapeno poppers are baked instead of fried and they’re even better than the fried version. Who can resist fresh jalapenos stuffed with cream cheese, cheddar cheese, and wrapped in crispy bacon, it doesn’t get much better than this.
Hot Applebee’s Spinach Artichoke Dip: Copycat Recipe: The marriage of tender spinach leaves and tangy artichoke hearts adds a delightful contrast, while a generous sprinkling of Parmesan cheese blankets the dip with its signature savory notes.
Easy Spinach Artichoke Pinwheel Pastry Rolls
Equipment
- Cookie Sheet
- Parchment Paper
Ingredients
- 1 (17.3-ounces) Puff Pastry (thawed)
- 1 Egg (beaten)(to brush the pinwheels)
Pinwheel Filling Ingredients:
- 1 Tbsp Olive Oil
- 1 Onion (finely chopped)
- 4 Cloves Garlic (minced)
- 1 (10-ounce) Spinach (thawed and squeezed)(chopped)
- 1 (14-ounce) Artichoke Hearts (drained, squeezed, and roughly chopped)
- 1½ Cups Gruyère Cheese (grated)
- 1 Cup Parmesan Cheese (grated)
- Salt and Ground Black Pepper (to taste)
Instructions
- Cook and Soften the Garlic and Onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Remove from heat and set the mixture aside to cool slightly. Once cooled, add the thawed and squeezed chopped spinach, roughly chopped artichoke hearts, grated Gruyere cheese, and Parmesan cheese to the onion and garlic mixture. Season with salt and ground black pepper to taste, and stir until well combined.
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, unfold the thawed puff pastry sheet and roll it out gently with a rolling pin to smooth out any creases. Spread the spinach artichoke filling evenly over the puff pastry, leaving a small border around the edges.
- Roll and Slice: Starting from one of the long sides, tightly roll up the puff pastry into a log, similar to how you would roll up a cinnamon roll. Using a sharp knife, slice the log into 1/2-inch thick pinwheels.
- Assemble and Bake: Place the pinwheels on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops of the pinwheels with the beaten egg to give them a golden finish when baked. Bake in the preheated oven for 20-30 minutes, or until the pinwheels are puffed up and golden brown.
- Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Spinach Artichoke Pinwheel Pastry Rolls warm or at room temperature!