Cheesy Spinach and Artichoke Pinwheels Recipe

If you love a classic spinach and artichoke dip and crave the crunch of golden pastry, these Cheesy Spinach and Artichoke Pinwheels are about to become your newest obsession! Imagine all that melty, savory goodness rolled up in flaky puff pastry and baked until irresistibly crisp around the edges. They’re perfect for sharing, absolutely eye-catching on any appetizer platter, and quite honestly, shockingly easy to whip up whether it’s a party or just a cozy night in. With the right blend of creamy cheeses, bright spinach, and tangy artichokes, each bite brings loads of flavor in a bite-sized package you’ll be proud to serve.

this Recipe

Ingredients You’ll Need

Part of the magic in Cheesy Spinach and Artichoke Pinwheels is how a handful of simple ingredients come together for something truly special. Each component does its job, bringing its own touch of creaminess, flavor, or just the right texture for that signature swirl.

• Puff pastry sheet: This buttery, flaky base is what turns the pinwheels into irresistible little bites—make sure it’s fully thawed for easy rolling.
• Frozen spinach: Drained well, it adds vibrant green color and plenty of nutrients without watering down the filling.
• Canned artichoke hearts: Chopped artichokes bring a mild tang and soft texture that balances all that rich, creamy cheese.
• Cream cheese: Softened cream cheese gives the filling its ultra-smooth and creamy texture, helping everything bind together.
• Sour cream: Just a scoop adds tang and keeps the mixture from getting too heavy.
• Shredded mozzarella cheese: Plenty of gooey stretch and mild, cheesy flavor—you’ll love the melty results.
• Grated Parmesan cheese: This sharp, salty cheese amps up the savory taste and gives a little punch to each swirl.
• Garlic: Just a clove, but it brings aromatic depth and zesty bite that wakes up all the flavors.
• Salt: Essential for making the other flavors sing; just a touch is all you need.
• Black pepper: Adds warmth and cuts through the richness for well-rounded flavor in every bite.
• Egg: A quick egg wash on top gives those pinwheels beautiful color and an appealing sheen when baked.

How to Make Cheesy Spinach and Artichoke Pinwheels

Step 1: Preheat and Prep

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This ensures your Cheesy Spinach and Artichoke Pinwheels bake evenly and release easily. It’s also a great way to speed things up later when the oven is hot and ready for your pinwheels to go in.

Step 2: Mix the Creamy Filling

In a medium bowl, combine the cream cheese, sour cream, thawed and drained spinach, chopped artichoke hearts, mozzarella, Parmesan, minced garlic, salt, and black pepper. Use a sturdy spatula or spoon to blend everything until it’s smooth and evenly combined. This luscious mixture is the heart and soul of your pinwheels.

Step 3: Roll Out the Puff Pastry

On a lightly floured surface, gently unfold or roll out your puff pastry sheet. This makes it easier to achieve a uniform shape and keeps the pastry from sticking when it’s time to roll everything up.

Step 4: Spread and Roll

Evenly spread your spinach and artichoke mixture across the pastry, leaving about a half-inch border all the way around. This ensures you’ll be able to seal the edges effectively. Once the filling is in place, tightly roll up the pastry, starting from one of the longer sides, into a neat log. The tighter you roll, the prettier your pinwheels will look once sliced!

Step 5: Slice and Arrange

With a sharp knife, gently cut the rolled log into 12 even pieces. Arrange each pinwheel cut side up on your prepared baking sheet. Try to give each one a little space—they’ll puff up beautifully as they bake.

Step 6: Egg Wash and Bake

Brush the tops of each pinwheel with your beaten egg. This little step gives a glossy, golden finish that’s so tempting. Pop the tray into your preheated oven, and bake for 18 to 22 minutes or until the pinwheels are puffed up and golden brown. Let them cool slightly before serving, if you can resist!

How to Serve Cheesy Spinach and Artichoke Pinwheels

Garnishes

When it comes to making Cheesy Spinach and Artichoke Pinwheels shine, a few simple garnishes can go a long way. Try a sprinkle of fresh chopped parsley for a pop of color, a dusting of extra Parmesan, or even a few red pepper flakes if you’re craving a little heat. These final touches make your platter look inviting and truly restaurant-worthy.

Side Dishes

Pair your pinwheels with a bright, tangy side salad to balance all that cheesy goodness. They’re delicious served alongside a small bowl of marinara or ranch for dipping, or nestled next to roasted vegetables for a more substantial spread. If you’re planning for game day or a party, consider an array of other finger foods so guests can mix and match their favorites.

Creative Ways to Present

Arrange Cheesy Spinach and Artichoke Pinwheels on a rustic wooden board or decorative platter for instant party appeal. Stack them in a circular wreath shape for festive occasions, or line them up in neat rows for a classy, modern vibe. If you’re hosting kids or want mini bites, slice the pastry log even thinner for bite-sized versions that double as poppable snacks.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer the cooled Cheesy Spinach and Artichoke Pinwheels to an airtight container and refrigerate for up to three days. They’ll stay crisp on the outside and wonderfully creamy inside, making them perfect for next-day snacks or quick lunches.

Freezing

Cheesy Spinach and Artichoke Pinwheels freeze beautifully! After baking, let them cool completely before arranging them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Pull out a few whenever you need a snack or an elegant last-minute appetizer.

Reheating

To bring back that fresh-baked flavor and crunch, reheat refrigerated or thawed pinwheels in a 350°F oven for about 5 to 8 minutes until warmed through. Avoid microwaving, which can make the pastry soft instead of crisp and flaky.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Simply sauté about 1 cup of chopped fresh spinach in a pan until wilted, then squeeze out any excess moisture before adding it to your filling. The key is to keep the mixture from becoming watery.

Can I make Cheesy Spinach and Artichoke Pinwheels ahead of time?

Yes, you can assemble the pinwheels up to the slicing step, then cover and refrigerate the log until you’re ready to bake. This is perfect for party prep or when you want warm appetizers fresh from the oven with minimal fuss.

What dipping sauces go best with these pinwheels?

Classic options like marinara or ranch dressing are always crowd-pleasers. You can get creative with spicy aioli, creamy garlic sauce, or even a bright pesto for a fresh, herbaceous note alongside the rich filling.

What if I don’t have puff pastry?

If you don’t have puff pastry on hand, crescent roll dough or even pizza dough can be used in a pinch. The final texture will be slightly different, but the Cheesy Spinach and Artichoke Pinwheels will still be delicious and satisfying.

Are Cheesy Spinach and Artichoke Pinwheels vegetarian?

Yes! All the ingredients in this recipe are vegetarian-friendly, making these pinwheels a great option for anyone looking to serve a crowd with mixed dietary preferences.

Final Thoughts

Cheesy Spinach and Artichoke Pinwheels bring the heart of everyone’s favorite dip to a bite-sized, flaky package that’s impossible to resist. I hope you give them a spot at your next party—or even just as a special treat for yourself. Let the compliments roll in and don’t be surprised when these pinwheels are the first thing to disappear from the table!

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