Description
These Spinach and Artichoke Pinwheels roll a creamy, cheesy spinach and artichoke filling into flaky puff pastry for an easy, crowd-pleasing appetizer.
Ingredients
Scale
For the Pinwheels
- 1 sheet frozen puff pastry, thawed
- 4 oz cream cheese, softened
- 5 oz frozen chopped spinach, thawed and squeezed very dry
- ½ cup artichoke hearts, well drained and finely chopped
- ½ cup finely grated parmigiano reggiano, plus more for serving
- ½ cup shredded mozzarella
- 2 garlic cloves, finely grated
- ½ teaspoon fresh lemon zest
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
For the Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a medium bowl, combine 4 oz softened cream cheese, 5 oz squeezed spinach, ½ cup chopped artichoke hearts, ½ cup parmigiano reggiano, ½ cup mozzarella, 2 finely grated garlic cloves, ½ teaspoon lemon zest, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon crushed red pepper flakes. Mix until evenly combined.
- Lightly roll the thawed puff pastry just enough to smooth the seams. Spread the spinach and artichoke filling evenly over the pastry, leaving about a ½-inch border along one edge.
- Starting from the opposite edge, tightly roll the pastry into a log. Place seam-side down and refrigerate for 20 to 30 minutes, until slightly firm.
- Whisk together 1 large egg and 1 tablespoon water. Slice the chilled log into ½-inch-thick pinwheels and arrange them cut-side up on the prepared baking sheet.
- Lightly brush the exposed pastry with the egg wash. Bake for 18-24 minutes, until puffed and deeply golden. Remove from the oven and sprinkle with additional parmigiano reggiano.
- Let cool for about 5 minutes before serving warm.
Notes
- Squeeze the spinach until completely dry and blot the artichokes to prevent soggy pinwheels.
- Make ahead: Refrigerate the wrapped, unbaked log up to 24 hours before slicing and baking.
- Freeze: Freeze sliced, unbaked pinwheels on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American