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Cheesy Spinach And Artichoke Pinwheels Recipe
Ash Tyrrell

Cheesy Spinach And Artichoke Pinwheels Recipe

There’s nothing quite like the joy of pulling a batch of Cheesy Spinach and Artichoke Pinwheels out of the oven. The golden, flaky puff pastry wrapped around the creamy, cheesy filling is enough to make anyone’s mouth water.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Frozen chopped spinach thawed and drained – 1 cup
  • Artichoke hearts drained and chopped – ½ cup
  • Shredded mozzarella cheese – 1 cup
  • Grated Parmesan cheese – ¼ cup
  • Cream cheese softened – 4 oz
  • Mayonnaise – 2 tbsp
  • Garlic minced – 1 clove
  • Salt and pepper – to taste
  • Red pepper flakes optional – ½ tsp
  • Puff pastry sheet thawed – 1 sheet
  • Egg beaten for egg wash – 1
  • Fresh parsley or basil for garnish, optional

Method
 

  1. Start by gathering the filling components. Combine the thawed spinach, chopped artichokes, cheeses, mayo, and seasonings in a bowl. Stir until everything is well blended, forming a creamy mixture that smells divine.
  2. Roll out your puff pastry on a floured surface. Spread the prepared filling in an even layer across the top, making sure all edges are covered. Starting from one end, roll the puff pastry tightly into a log. Seal the edge with a brush of beaten egg to keep it intact.
  3. Slice your log into evenly sized rounds, about ½ inch thick. Lay them flat on a parchment-lined baking sheet. Brush the tops with more egg wash to achieve that golden-brown finish. Pop them into a preheated oven at 375°F (190°C) and bake for 15-20 minutes. Once done, remove them from the oven, garnish with parsley or basil, and serve warm.

Notes

  • Drain Spinach Properly: Press out as much water as possible after thawing your spinach. Too much moisture will prevent the filling from becoming creamy.
  • Room Temperature Ingredients: Allow the cream cheese to soften at room temperature for easier mixing. Thawed puff pastry also handles better.
  • Uniform Slices: Use a sharp knife for slicing the pinwheels to keep the layers neat and avoid squishing the pastry.