Cheesy Spinach and Artichoke Pinwheels Recipe
If you’re on the hunt for a show-stopping appetizer that ticks all the boxes for flavor, texture, and pure cheesy goodness, look no further than Cheesy Spinach and Artichoke Pinwheels. This irresistible dish features a perfectly golden, flaky puff pastry wrapped around a creamy, savory filling of spinach, artichoke hearts, and two decadent cheeses. Whether you’re hosting game night, planning your holiday spread, or just craving something special to snack on, these pinwheels will turn any occasion into a celebration!
Ingredients You’ll Need
Let’s talk ingredients! Each component in Cheesy Spinach and Artichoke Pinwheels brings something essential to the party, whether it’s creaminess, a hint of tang, or that irresistible meltiness. Simple as they are, every ingredient works together to deliver one seriously delicious bite!
- Puff pastry sheet (thawed): The golden, flaky base that makes each pinwheel beautifully crisp and buttery.
- Frozen spinach (thawed and drained): Adds color, a subtle earthy flavor, and a healthy touch.
- Canned artichoke hearts (chopped): Lends a mild tang and lovely texture that complements the creaminess.
- Cream cheese (softened): Creates the rich, dreamy base for the filling.
- Sour cream: Brings a pop of tang that balances out all the cheese.
- Shredded mozzarella cheese: Melts beautifully for that stretchy, gooey bite everyone loves.
- Grated Parmesan cheese: Intensifies the flavor with its sharp, nutty depth.
- Garlic clove (minced): Just the right hint of aromatic punch.
- Salt and black pepper: Essential for seasoning and tying the filling together.
- Egg (beaten, for egg wash): Gives the pinwheels that beautiful, glistening golden top.
How to Make Cheesy Spinach and Artichoke Pinwheels
Step 1: Prep Your Oven and Pan
Kick things off by setting your oven to 400°F, giving it enough time to preheat while you assemble everything. Line a baking sheet with parchment paper for effortless cleanup, and you’ll be ready to roll (literally!).
Step 2: Make the Creamy Filling
In a medium mixing bowl, bring together the cream cheese, sour cream, thawed and squeezed-dry spinach, chopped artichoke hearts, mozzarella, Parmesan, minced garlic, salt, and pepper. Mix it up until everything’s well combined; you want every bite of these pinwheels packed with flavor!
Step 3: Roll Out the Puff Pastry
Sprinkle a little flour over your work surface, then gently roll out the thawed puff pastry sheet. This will ensure it doesn’t stick as you work and helps keep the layers beautifully flaky.
Step 4: Spread the Filling
With an offset spatula or the back of a spoon, evenly spread the cheesy spinach and artichoke mixture over the pastry, leaving about half an inch along the edges. This little border will help seal the pinwheels so the filling stays put.
Step 5: Roll and Slice
Roll the pastry up tightly from one long edge to the other, forming a neat log. With a sharp knife, slice the log into 12 even pieces, aiming for pinwheels about an inch thick. Each slice is like a swirl of delicious anticipation!
Step 6: Arrange and Brush with Egg
Place each pinwheel cut side up on the prepared baking sheet, leaving space for them to puff and expand. Brush the tops lightly with the beaten egg—that’s your secret to a beautifully golden, glossy finish.
Step 7: Bake to Perfection
Slide the tray into the oven and bake for 18 to 22 minutes, or until your Cheesy Spinach and Artichoke Pinwheels are puffed, golden, and irresistibly fragrant. Let them cool just enough to handle, and get ready to dig in!
How to Serve Cheesy Spinach and Artichoke Pinwheels
Garnishes
Fresh is fabulous when it comes to garnishing! Try a shower of chopped parsley or a sprinkle of extra Parmesan right after baking. A tiny dusting of crushed red pepper adds a kick, while a drizzle of garlic-infused olive oil will give your Cheesy Spinach and Artichoke Pinwheels a glossy finish that’s hard to resist.
Side Dishes
If you’d like to round things out, these pinwheels love a cool dip—think tangy marinara, homemade ranch, or your favorite herby yogurt sauce. Pop them onto a platter with crisp veggie sticks or pair with a simple green salad for a fresh contrast.
Creative Ways to Present
For parties, arrange your Cheesy Spinach and Artichoke Pinwheels in a starburst pattern on a big, beautiful platter, or tuck them into mini muffin cups for a grab-and-go experience. They also make fabulous additions to charcuterie boards and picnic spreads—a guaranteed conversation starter!
Make Ahead and Storage
Storing Leftovers
Should you be lucky enough to have leftovers, simply pop your pinwheels into an airtight container and place them in the refrigerator. They’ll keep beautifully for up to 3 days without losing their melt-in-your-mouth texture.
Freezing
Cheesy Spinach and Artichoke Pinwheels freeze surprisingly well! Lay them in a single layer on a baking sheet until frozen solid, then transfer to a zip-top bag or tub. You can store them this way for up to 2 months—just reheat from frozen when cravings hit.
Reheating
To bring back that just-baked magic, reheat your pinwheels in a 350°F oven for 8–10 minutes, or until warmed through and crisp on the outside. A quick pass in the air fryer also works wonders for a snappy, golden finish!
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Simply sauté chopped fresh spinach in a pan until wilted, then cool, squeeze out as much moisture as possible, and use it just as you would the frozen kind.
Can I make Cheesy Spinach and Artichoke Pinwheels ahead of time?
Yes! You can assemble the unbaked, sliced pinwheels and store them covered in the fridge for several hours or overnight. Just bake them off when ready—fresh and hot from the oven.
What can I substitute for artichoke hearts if I don’t have any?
Try chopped cooked asparagus or even roasted red peppers for a twist! The important thing is to keep the texture interesting and the flavors bold.
Can I make these gluten-free?
Sure thing! Grab a package of gluten-free puff pastry (many grocery stores now carry it) and follow the recipe as written for all the Cheesy Spinach and Artichoke Pinwheels flavor, just without the gluten.
Do I have to use an egg wash?
The egg wash gives your pinwheels that glossy, golden top, but if you need an egg-free alternative, just brush with a little milk or cream—they’ll still be gorgeous and delicious!
Final Thoughts
Trust me, once you try Cheesy Spinach and Artichoke Pinwheels, you’ll want to make them again and again. Whether you’re hosting a crowd or just treating yourself, these little bites are the perfect blend of comfort, flavor, and that crave-worthy cheese pull. Give them a try and watch your appetizer game soar!
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Cheesy Spinach and Artichoke Pinwheels Recipe
- Total Time: 35 minutes
- Yield: 12 pinwheels
- Diet: Vegetarian
Description
These Cheesy Spinach and Artichoke Pinwheels are a delightful appetizer or snack featuring a flavorful mixture of spinach, artichoke, and cheeses rolled up in flaky puff pastry. Perfect for gatherings or as a tasty treat!
Ingredients
Puff Pastry:
1 sheet puff pastry,
Spinach Artichoke Filling:
1/2 cup frozen spinach (thawed and drained), 1/2 cup canned artichoke hearts (chopped), 4 oz cream cheese (softened), 1/4 cup sour cream, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 garlic clove (minced), 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 egg (beaten for egg wash)
Instructions
- Preheat Oven: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Prepare Filling: In a bowl, combine cream cheese, sour cream, spinach, artichoke hearts, mozzarella, Parmesan, garlic, salt, and pepper.
- Roll Out Pastry: Roll out puff pastry on a floured surface and spread the filling evenly over it.
- Roll and Slice: Roll the pastry into a log, slice into 12 pieces, and place them on the baking sheet.
- Bake: Brush with egg wash and bake for 18–22 minutes until golden and puffed.
- Serve: Let cool slightly before serving.
Notes
- These pinwheels can be prepared in advance and refrigerated before baking.
- Pair with marinara or ranch for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
