These spinach and artichoke pinwheels are a flavor match made in heaven — spinach artichoke dip together with crispy, baked puff pastry?! Yes please! The filling is made with just a few simple ingredients, including frozen spinach (thawed), canned artichoke hearts, sour cream, and cream cheese. Baked until the pastry is golden-brown and the cheese is bubbling, these bite-size pinwheel-style appetizers are sure to be a hit at any party!
Heather's Thoughts on this Savory Bite-Sized App!😋
As a Southern cook, I am 100% positive I could have a full food blog of dips and spreads recipes along with alllllll the appetizers. Most of the time when we have our friends over, we just do heavy apps for dinner and everyone brings their favorite. It's a win-win all around for everyone and my kinda dinner.
(PS - 2 minute cream cheese and pepper jelly dip is ALWAYS served at these get-togethers!)
Spinach and artichoke dip is a fan favorite of pretty much everyones. But today we are putting a fun twist on it and making these handheld! Sometimes you just need a handheld app while you sip your bougie rosé - am I right or am I right?
You are my people if you feel me on this.
We are going to take the filling of spinach and artichoke dip and spread it thinly in thawed store-bought puff pastry. Roll it up, freeze slightly to make cutting the rolls easier, then bake on a cookie sheet at 400 for 22 minutes until nice and crispy and golden brown. This recipe yields around 24 pinwheel bites so there will be plenty to go around and share for a small gathering.
How to Make
⭐️ CRUCIAL STEP BEFORE YOU START! You MUST THAW your puff pastry and spinach BEFORE attempting to make this. Have I gone to make this recipe and completely forgotten about the dough still in the freezer? Yes? Have I tried to put said frozen puff pastry in the microwave in an attempt to thaw it and it utterly failed and I ruined it? Also yes. 🤦♀️ Don't be like me, set your dough out in the fridge 24 hours before making it so it is nice and unthawed when you're ready to go. Same with your frozen spinach. Place it in a bowl (so you won't get spinach juices all over your fridge - yes, again, I have made allllll the mistakes) and thaw overnight as well.)
⭐️ SECOND CRUCIAL STEP! Set out your cream cheese about 30-60 minutes before starting this recipe. Having softened cream cheese makes this SO MUCH EASIER! Trust me - I have been impatient one too many times while making these and taken the cream cheese straight from the fridge and fought to mix the filling to get it smooth to inevitably give up and serve it up with lumps of cream cheese in it where it didn't mix well together from being too cold. AND it makes it hard to spread on the delicate puff pastry. Save yourself the headache from my mistake and let this come to room temp before.
💡 Putting the roll in the freezer for a little bit before slicing it into pinwheels helps make the cutting easier. As I was recipe testing this, I found no matter what knife or how gently I cut, I would squish the roll because of the delicate dough and soft filling. Freezing it slightly helps it keep its round pinwheel shape without smooshing it down while cutting.
Make Ahead for a Party!
You know I love a good app or cookie dough stocked in the freezer ready to go for when we have guests coming over. These spinach artichoke pinwheels are INCREDIBLE to have prepped and ready to go in the freezer. Just pull out however many you need and bake off - you will have a hot, fresh, crispy, totally irresistible app ready to serve your friends with a glass of ice-cold rosé and they will always be wanting to come over! 😉
To Freeze: This appetizer is perfect to make ahead of time! Make according to the directions below up until baking. Place in freeze for 30 minutes until solid. Store in a freezer-safe zip-top bag or on the baking sheet wrapped tightly in plastic wrap or foil, ensuring no air can get to them. Keep in the freezer for up to a month. Once ready to bake, just follow the recipe as normal.
Recipe
Crispy Baked Puff Pastry Spinach Artichoke Pinwheels
- Total Time: 74 minutes
- Yield: 24-28
Description
These spinach and artichoke pinwheels are a flavor match made in heaven — spinach artichoke dip together with crispy, baked puff pastry?! Yes please! The filling is made with just a few simple ingredients, including frozen spinach (thawed), canned artichoke hearts, sour cream, and cream cheese. Baked until the pastry is golden-brown and the cheese is bubbling, these bite-size pinwheel-style appetizers are sure to be a hit at any party!
Ingredients
- 1 Puff Pastry Sheet - thawed
- 4 Ounces Cream Cheese - room temp
- ½ Cup Sour Cream
- 6 Ounces Canned Artichoke Hearts - chopped
- 5 Ounces Frozen Spinach - thawed & drained
- ½ Teaspoon White Pepper
- ½ Teaspoon Salt
- 1 Egg
- Salt & Pepper - for topping
Instructions
Spinach Artichoke Mixture
- Lay 1 sheet of puff pastry, frozen spinach, and cream cheese out on the counter to thaw and come to room temp for 30 minutes prior to starting
- In a large bowl add the cream cheese. With a hand mixer, mix until smooth and creamy.
- Add in sour cream and mix until creamy and no lumps remain.
- Finely chop the canned artichoke hearts and add to the cream cheese mixture.
- Thaw frozen spinach. Once thawed, placed in a tea towel and wring out until you have gotten all the moisture out as you can. Add to the cream cheese mixture along with the salt and white pepper.
- Mix with a spatula until everything is mixed well.
Puff Pastry
- Sprinkle the counter with a little flour and place thawed puff pastry sheet out on top.
- With a rolling pin, roll out the sheet until about double it's size (around 10x14") - making sure to keep the top and bottom well floured so it doesn't stick to the counter.
Assembly
- Preheat oven to 400 degrees.
- Place the spinach and artichoke mixture on top of the rolled out puff pastry sheet.
- Spread out into an even layer across the sheet, making sure to get all the way to the edges.
- Starting on one long end, begin to roll up the puff pastry (hot dog side) making sure to keep a tight spiral all the way through. Watch the video here to see how I did it.
- Once you have rolled all the way up, place on a baking sheet lined with parchment paper and place in the freezer for 30 minutes.
- Once the 30 minutes is up, take out the roll and place on a cutting board. Use a sharp knife and cut slices out a ½" thick. You should be able to get 24-28 slices.
- Place 12 rolls on a lined baking sheet, repeating until all the slices are on trays (you will need 2-3 trays).
- Beat an egg with a little bit of water in a small bowl. Using a pastry brush - brush the tops of the rolls, sprinkle with salt and pepper, and place in the oven for 22-24 minutes.
- Remove from the oven once the edges are golden brown and the middle is cooked through.
- Place on a platter and enjoy!
Notes
- This recipe is perfect to double seeing as 2 puff pastry sheets come in a pack and you can use a whole can of artichoke hearts and a full package of frozen spinach.
How to Freeze
- Follow the directions above as directed all the way to slicing the rolls out. Once you have sliced each roll, lay flat on a baking sheet and place back into the freezer for 20-30 minutes - or until frozen solid.
- Remove from the tray and place in a freezer safe zip top bag and place back in the freezer for up to a month.
- When ready to bake, follow the rest of the directions above.
- Prep Time: 50 minutes
- Cook Time: 24 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 35
- Sugar: 0.2 g
- Sodium: 68 mg
- Fat: 2.7 g
- Carbohydrates: 2 g
- Fiber: 0.4 g
- Protein: 0.9 g
- Cholesterol: 5.5 mg
John Doe says
Hosted a dinner party and this was a perfect appetizer. Fan favourite all around!
Heather Bilyeu says
I am so glad you loved it!