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
Scale
- 1 Puff Pastry Sheet - thawed
- 4 Ounces Cream Cheese - room temp
- 1/2 Cup Sour Cream
- 6 Ounces Canned Artichoke Hearts - chopped
- 5 Ounces Frozen Spinach - thawed & drained
- 1/2 Teaspoon White Pepper
- 1/2 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 1/2" 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
