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Easy Spinach Artichoke Dip Pinwheels Recipe

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4.2 from 72 reviews

These Easy Spinach Artichoke Dip Pinwheels combine flaky puff pastry with a creamy spinach and artichoke filling, making them a perfect savory appetizer or snack that’s simple to prepare and deliciously satisfying.

Ingredients

Pastry

  • 1 sheet puff pastry dough

Filling

  • 1 cup frozen spinach, thawed
  • 1 cup artichoke hearts, chopped
  • 4 ounces cream cheese, softened
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella cheese (plus extra for topping)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder

Egg Wash

  • 1 egg
  • 1 tablespoon water

Instructions

  1. Preheat and Prepare Veggies: Preheat the oven to 400°F and line a baking sheet with parchment paper. Squeeze the thawed spinach thoroughly in a towel to remove excess liquid and pat the chopped artichoke hearts dry to prevent sogginess.
  2. Mix the Filling: In a mixing bowl, beat the softened cream cheese together with salt, pepper, and garlic powder until smooth. Fold in the spinach, chopped artichokes, shredded mozzarella, and Parmesan cheese until evenly combined.
  3. Roll Out Puff Pastry: Lightly roll the puff pastry on a clean surface to smooth out any folds, creating an even layer to spread your filling on.
  4. Spread Filling and Roll: Spread the spinach and artichoke filling evenly over the puff pastry, leaving a small border along the edges free of filling.
  5. Form the Log and Chill: Starting at the short end, roll the pastry tightly into a log shape. Wrap it in plastic wrap and place in the freezer for 15 minutes to firm up, which makes slicing easier.
  6. Slice Pinwheels: Remove the log from the freezer and slice it into 8 to 10 equal rounds. Place the pinwheels spaced about 2 inches apart on the prepared baking sheet.
  7. Apply Egg Wash and Toppings: Whisk the egg and water together to make an egg wash. Brush the tops and sides of each pinwheel with the egg wash for a golden finish. Sprinkle additional mozzarella cheese on top if desired.
  8. Bake: Bake in the preheated oven for 18 to 22 minutes, or until the puff pastry is puffed up and golden brown.
  9. Serve: Let the pinwheels cool slightly before serving warm as a delightful appetizer or snack.

Notes

  • Make sure to remove as much moisture as possible from the spinach and artichokes to avoid a soggy pastry.
  • The freezing step before slicing is crucial for neat, clean pinwheel rounds.
  • You can prepare the pinwheel logs in advance and freeze them for longer storage, then bake straight from frozen, increasing baking time slightly.
  • These pinwheels are best enjoyed fresh and warm but can be reheated in the oven for crispness.

Find it online: https://justsosavory.com/easy-spinach-artichoke-dip-pinwheels-recipe/