Perfect for holiday hosting.

These Spinach and Artichoke Pinwheels roll a creamy filling of spinach, artichoke hearts, parmigiano reggiano, and mozzarella into flaky, golden puff pastry. They taste just like your favorite warm dip in a neat, two-bite appetizer you can prep ahead and bake right before guests arrive.

Golden spinach and artichoke pinwheels on a serving platter, sprinkled with grated Parmigiano Reggiano

Ingredients

The filling is built like a classic spinach artichoke dip: cream cheese for body, two cheeses for flavor and stretch, and fresh garlic and lemon zest to keep it bright. Puff pastry does the rest, baking up crisp and buttery around every swirl.

puff pastry – one thawed sheet; I keep a box in the freezer for easy appetizers like this
cream cheese – softened, so it mixes smoothly and holds the filling together
frozen chopped spinach – squeeze it very dry; extra water is what makes pinwheels soggy
artichoke hearts – canned or jarred both work, just drain well and chop finely so they roll easily
parmigiano reggiano – adds nutty, salty depth inside and a finishing touch on top
garlic cloves – finely grated fresh garlic melts right into the filling
mozzarella – gives the filling that melty, dip like pull
lemon zest – just a little brightens all the richness
kosher salt – I use Diamond Crystal in all my recipes
black pepper
crushed red pepper flakes – background warmth, not real heat
egg – whisked with water for a glossy, deeply golden finish

Ingredients for spinach and artichoke pinwheels, including puff pastry, cream cheese, spinach, artichoke hearts, and cheeses.

How to Make Spinach and Artichoke Pinwheels

Make the Filling: Stir together the cream cheese, spinach, artichokes, both cheeses, garlic, lemon zest, and seasonings until evenly combined.

Fill the Pastry: Roll the puff pastry just enough to smooth the seams, then spread the filling evenly, leaving a small border along one edge.

Roll and Chill: Roll the pastry tightly into a log, set it seam-side down, and chill until slightly firm so it slices cleanly.

Slice: Cut the log into pinwheels and arrange them cut-side up on a parchment-lined baking sheet.

Brush and Bake: Brush the pastry with egg wash and bake until puffed and deeply golden, then finish with extra parmigiano reggiano while they’re hot.

Step-by-step collage showing how to make spinach and artichoke pinwheels, from spreading the filling to slicing the log.

Tips for the Best Spinach and Artichoke Pinwheels

Squeeze the spinach until no more liquid comes out, then blot the artichokes too. Moisture is the number one cause of soggy centers.

Don’t skip the chill: a firm log slices into clean, round spirals instead of squished ovals. A sharp serrated knife and a gentle sawing motion help keep the layers intact.

What to Serve with Spinach and Artichoke Pinwheels

Build an appetizer spread with my Reuben Pinwheels and Everything Bagel Puff Pastry Twists, or pair them with a warm Buffalo Chicken Dip for game day. A simple charcuterie board and a crisp white wine round it all out.

When to Serve Spinach and Artichoke Pinwheels

These are made for the holidays, from Thanksgiving appetizers to Christmas parties and New Year’s Eve. They’re just as welcome on game day or as a simple, elevated snack for a night in.

Spinach artichoke pinwheels on a serving platter.

How to Make Spinach and Artichoke Pinwheels Ahead of Time

Make the filling up to 2 days ahead and keep it covered in the fridge. You can also roll the log, wrap it tightly, and refrigerate it up to 24 hours, then slice, brush, and bake when you’re ready.

How to Freeze Spinach and Artichoke Pinwheels

Slice the unbaked log, freeze the pinwheels on a baking sheet until solid, then transfer them to a freezer bag for up to 2 months. Bake straight from frozen, adding a few extra minutes to the bake time.

How to Store Spinach and Artichoke Pinwheels

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 375°F for 5 to 8 minutes to bring back the crisp, flaky edges. I’d skip the microwave, which softens the pastry.

Spinach and artichoke pinwheels with a sprinkle of parmigiano reggiano.

Equipment I Use to Make Spinach and Artichoke Pinwheels

Microplane – for the garlic, lemon zest, and parmigiano reggiano
Baking Sheet – some of my favorites are from USA Pan
Parchment Paper – easy cleanup and no sticking
Pastry Brush – for a thin, even egg wash

Today’s elevation: a little fresh lemon zest in the filling, brightens all that rich, cheesy flavor.

Frequently Asked Questions

Can I make spinach and artichoke pinwheels ahead of time?

Yes! Roll the log and refrigerate it up to 24 hours, or freeze the sliced, unbaked pinwheels for up to 2 months. Bake them fresh for the flakiest results.

Can I use fresh spinach instead of frozen?

You can. Wilt about 8 oz of fresh spinach, let it cool, then squeeze it very dry and chop it before adding it to the filling.

Why are my pinwheels soggy in the middle?

Usually it’s extra moisture from the spinach or artichokes. Squeeze and blot both well, and make sure the pastry bakes until it’s deeply golden, not just lightly browned.

Can I use marinated artichoke hearts?

Yes, just drain them very well and pat them dry. I prefer canned here, though, since patting marinated artichokes dry removes most of their flavor anyway.