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Creamy Spinach Artichoke Pinwheels

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These creamy spinach artichoke pinwheels are a quick and easy homemade snack featuring a cheesy, flaky puff pastry filled with a savory blend of spinach, artichokes, and parmesan.

Ingredients

Scale
  • 1 sheet puff pastry (thawed but cold)
  • 1 cup fresh spinach, chopped (about 30g or 1 oz)
  • 1 cup marinated artichoke hearts, chopped (about 150g or 5.3 oz)
  • 4 oz cream cheese, softened (115g)
  • ½ cup sour cream (120ml or 4 fl oz)
  • ½ cup shredded mozzarella cheese (about 55g or 2 oz)
  • ¼ cup freshly grated parmesan cheese (about 25g or 0.9 oz)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tsp lemon juice (optional)
  • 1 egg, beaten (for brushing)
  • Extra parmesan for sprinkling on top

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, combine softened cream cheese, sour cream, shredded mozzarella, and parmesan. Mix until smooth and creamy.
  3. Add minced garlic, lemon juice (if using), salt, and pepper to the cheese mixture and stir well.
  4. Fold in chopped fresh spinach and artichoke hearts, distributing evenly without overmixing.
  5. Lightly flour a work surface and roll the thawed puff pastry sheet into a 12×10 inch (30×25 cm) rectangle, keeping it cold.
  6. Spread the spinach artichoke filling evenly over the dough, leaving a ½-inch (1 cm) border around the edges.
  7. Starting from the long edge, roll the dough into a tight log.
  8. Slice the log into 1-inch (2.5 cm) pinwheels, yielding about 12 pieces.
  9. Place pinwheels cut-side down on the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
  10. Brush each pinwheel with beaten egg and sprinkle extra parmesan on top.
  11. Bake for 15-18 minutes until pinwheels are puffed and golden brown.
  12. Let cool for 5 minutes before serving.

Notes

Squeeze out excess moisture from spinach and artichokes to avoid sogginess. Keep dough cold while rolling to maintain flakiness. Pinwheels freeze well before baking; bake from frozen adding a few extra minutes. Reheat leftovers in oven to keep crisp texture; avoid microwaving.

Nutrition

Keywords: spinach artichoke pinwheels, creamy spinach snack, parmesan pinwheels, easy appetizer, puff pastry snack

Find it online: https://yumnode.com/creamy-spinach-artichoke-pinwheels-recipe-easy-homemade-parmesan-snack/