Swirly Cheesy Spinach and Artichoke Pinwheels Recipe

Creamy, irresistible cheesy spinach and artichoke pinwheels dance with flavor in every delectable bite.

These elegant appetizers blend rich cream cheese with tender spinach and tangy artichokes.

Rolled into delicate pastry, each pinwheel promises a burst of savory goodness.

The combination of herbs and cheese creates a mouthwatering harmony that melts on your tongue.

Guests will swoon over these bite-sized delights at parties or casual gatherings.

Crisp and golden-brown edges hint at the delicious filling waiting inside.

Serve these pinwheels and watch them disappear in moments of pure culinary delight.

Steps For Cheesy Spinach Artichoke Pinwheels

Step 1: Warm Up the Oven

Fire up your oven to a toasty 400°F and get ready for some delicious magic.

Step 2: Whip Together the Creamy Filling

• Cream cheese
• Sour cream
• Parmesan cheese
• Minced garlic
• Salt
• Black pepper

Fold in the chopped spinach and diced artichoke hearts.

Step 3: Roll Out the Pastry Base

Dust your work surface with a light sprinkle of flour.

Gently roll out the puff pastry into a rectangular shape.

Spread the spinach and artichoke mixture evenly across the pastry, leaving a small border around the edges.

Step 4: Create the Pinwheel Roll

Starting from the long side, carefully roll the pastry into a tight log, just like you’re making a jelly roll.

Take a sharp knife and slice the roll into rounds about 1 inch thick.

Step 5: Prepare for Baking

Place the pinwheel slices cut-side up on a parchment-lined baking sheet.

Brush the tops with a beaten egg to give them a beautiful golden shine.

Step 6: Bake to Perfection

Slide the baking sheet into the preheated oven.

Bake for 15-20 minutes until the pinwheels turn a gorgeous golden color and puff up beautifully.

Step 7: Serve and Enjoy

Pull the pinwheels out of the oven and let them cool for a few minutes.

Serve warm and watch them disappear quickly!

Tips For Cheesy Spinach Artichoke Pinwheels Success

• Pat spinach and artichoke dry before mixing to remove excess moisture and ensure crispy pinwheel bases.
• Use freshly grated Parmesan for richer flavor and better melting compared to pre-shredded varieties.
• Keep pastry chilled and use gentle, even pressure when rolling to maintain a tight, uniform spiral.
• Apply egg wash sparingly and evenly for a glossy, golden-brown exterior without making the pastry too wet.
• Enjoy pinwheels right after baking to maintain their crisp texture and maximum flavor.

Spinach Artichoke Pinwheels Creative Recipe Twists

• Gluten-Free Veggie Pinwheels: Replace puff pastry with gluten-free phyllo dough or almond flour-based wrap, maintaining the creamy spinach and artichoke filling.
• Vegan Herb Swirls: Substitute cream cheese with cashew cream, use nutritional yeast instead of Parmesan, and add dairy-free cheese alternative for a plant-based version.
• Mediterranean Pinwheel Bites: Incorporate roasted red peppers, crumbled feta cheese, and fresh oregano into the original filling for a zesty Mediterranean flavor profile.
• Low-Carb Cauliflower Rolls: Use thinly sliced cauliflower sheets as a base instead of pastry, keeping the rich cheese and vegetable mixture for a carb-conscious option.

Serving Suggestions For Cheesy Artichoke Pinwheels

• Party Platter Perfection: Arrange pinwheels on a rustic wooden board with fresh herb sprigs for elegant appetizer presentation.
• Dipping Delights: Serve alongside marinara sauce, ranch, or garlic aioli for extra flavor excitement and guest interaction.
• Brunch Brilliance: Pair with light mimosas or fresh fruit salad for a delightful weekend morning gathering that feels special and sophisticated.
• Wine Night Wonder: Match these pinwheels with crisp white wine like Sauvignon Blanc or sparkling Prosecco for a delectable cocktail party starter.

Storing Cheesy Spinach Artichoke Pinwheels Fresh

• Store leftover pinwheels in an airtight container and keep in the refrigerator for up to 3 days. Place a sheet of parchment paper between layers to prevent sticking.
• Wrap individual pinwheels tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month for best quality and taste.
• Preheat oven to 350°F. Arrange pinwheels on a baking sheet and warm for 8-10 minutes until crispy and heated through. Avoid microwaving to maintain pastry's crunchiness.

FAQs

• Can I use frozen spinach for this recipe?

Yes, you can! Just make sure to thaw and thoroughly drain the spinach, squeezing out excess moisture to prevent soggy pinwheels.

• Is it possible to make these pinwheels ahead of time?

Absolutely! You can prepare the rolls, slice them, and refrigerate for up to 24 hours before baking. Just brush with egg wash right before putting them in the oven.

• What type of cheese works best if I don't have Parmesan?

Pecorino Romano or Asiago are great substitutes. If you prefer, you can also use a sharp cheddar for a different flavor profile.

Why Cheesy Spinach Artichoke Pinwheels Are Addictive

• Whip Up Quickly: Minimal prep work and straightforward ingredients make these pinwheels a breeze to assemble, perfect for spontaneous gatherings or last-minute appetizers.
• Crowd-Pleasing Flavor Combo: The creamy blend of spinach, artichoke, and cheese creates an irresistible taste that appeals to both kids and adults, ensuring everyone at the table will be happy.
• Impressive Party Starter: These elegant, golden-brown pinwheels look like they came from a gourmet kitchen, making them an excellent choice for potlucks, game nights, or casual dinner parties without requiring professional cooking skills.
• Customize with Ease: Swap ingredients or add extra spices to personalize the recipe, giving you flexibility to match your taste preferences or use what's already in your refrigerator.

Cheesy Spinach Artichoke Pinwheels Ingredient List

• Puff Pastry: A delicate, flaky dough that provides a light and crispy base for the pinwheels.
• Spinach: A nutrient-rich green vegetable that adds color and earthy flavor to the filling.
• Artichoke Hearts: Tender, slightly tangy vegetables that contribute a unique texture and taste to the recipe.

• Cream Cheese: A smooth, creamy cheese that helps bind the filling and creates a rich base.
• Sour Cream: Adds tanginess and helps create a smooth, spreadable mixture.
• Parmesan Cheese: A hard, salty cheese that provides a sharp and savory flavor to the filling.

• Garlic, Salt, Pepper: Classic seasonings that enhance the overall taste of the pinwheels.
• Egg: Used for brushing the pastry to create a golden, shiny exterior when baked.

Cheesy Spinach and Artichoke Pinwheels Recipe

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4.5 from 29 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Spinach and artichoke pinwheels deliver creamy comfort wrapped in golden, crispy pastry. Cheese lovers will devour these elegant appetizers that blend Mediterranean flavors with classic comfort, promising a delightful bite for any gathering.

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Ingredients

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Main Ingredients:

• 1 sheet frozen puff pastry (thawed)
• 1 cup cooked spinach (drained and chopped)
• 1/2 cup artichoke hearts (finely chopped)
• 1 cup cream cheese (softened)
• 1/2 cup grated Parmesan cheese

Cheese and Dairy:

• 1/4 cup sour cream
• 1 egg (beaten for egg wash)

Seasonings:

• 2 cloves garlic (minced)
• Salt and pepper to taste

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Instructions

1. Prepare your kitchen workspace and set the oven to 400°F (200°C) for optimal baking temperature.
2. Create a velvety base by whisking cream cheese, sour cream, Parmesan, minced garlic, salt, and pepper until completely integrated and silky smooth.
3. Gently fold chopped spinach and diced artichoke hearts into the creamy mixture, ensuring even distribution of ingredients.
4. Dust work surface lightly with flour and carefully roll out puff pastry into a rectangular shape, maintaining an even thickness.
5. Spread the spinach-artichoke blend across the pastry, leaving a small border around the edges to prevent overflow during rolling.
6. Tightly roll the pastry from the long side, creating a compact cylindrical shape similar to a classic jelly roll technique.
7. Using a sharp knife, slice the rolled pastry into approximately 1-inch thick pinwheel sections, maintaining consistent width.
8. Arrange pinwheels cut-side up on a parchment-lined baking sheet, spacing them slightly apart to allow proper expansion.
9. Delicately brush the top of each pinwheel with beaten egg to achieve a golden, glossy finish.
10. Bake for 15-20 minutes, monitoring until the pastry turns a rich golden brown and appears perfectly puffed.
11. Remove from oven and let cool for a few minutes before serving warm for maximum flavor and texture.

Notes

• Customize the filling by swapping out spinach for kale or Swiss chard for added nutritional variety.
• Reduce dairy content by using low-fat cream cheese and Greek yogurt instead of full-fat sour cream.
• Boost protein levels by incorporating crumbled feta or mixing in shredded cooked chicken before rolling the pastry.
• Create gluten-free option by substituting puff pastry with gluten-free phyllo dough or cauliflower-based wrap.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 184 kcal
• Sugar: 1 g
• Sodium: 204 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 9 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 46 mg