Spinach and Artichoke Pinwheels
These Spinach and Artichoke Pinwheels are a delicious combination of puff pastry dough, spinach, marinated artichokes, and Parmesan cheese. Serve these delicious appetizers at your next gathering and watch them disappear!
I love hors d’oeuvres packed with veggies. These mouthwatering spinach and artichoke pinwheels are a tasty way to eat your greens. These little flaky bites are packed with flavor and are great served warm or room temperature. I like to make this appetizer ahead of time, freeze the uncooked roll, then thaw at room temperature for about 30 minutes before slicing and baking. These party pinwheels are a winner at every gathering.
Ingredients
- Frozen chopped spinach, thawed
- Canned artichoke hearts, drained and chopped(I use ½ marinated artichokes and ½ reg-it gives them more flavor)
- Mayonnaise-I used light safflower mayo
- Grated Parmesan cheese
- Spices- onion powder, garlic powder, and pepper
- Frozen puff pastry dough
How To Make Spinach Artichoke Pinwheels In Puff Pastry
Step 1. Thaw the pastry sheets. Thaw out the pastry sheets at room temperature for 30 minutes.
Step 2. Drain spinach. Drain the thawed spinach well, pressing between layers of paper towels, or using the back of a spoon and pressing in a fine mesh strainer. You can also use a cheesecloth and wring out all of the liquid. This step is important to make sure the spinach is as dry as possible.
Step 3. Combine filling ingredients. In a large bowl, stir together the spinach, chopped artichoke hearts, mayonnaise, Parmesan cheese, and spices.
Step 4. Fill and Roll. Unfold the thawed puff pastry dough on a lightly floured surface or heavy-duty plastic wrap. Spread half of the mixture evenly over the pastry sheet, leaving a 1/2 inch border. Roll up the pastry, jellyroll fashion, pressing to seal the seam. Wrap in heavy-duty plastic wrap and repeat the process with the remaining pastry dough sheet.
Step 5. Quick Freeze & Slice. Freeze the filled pastry rolls for 30 minutes to firm up, then cut into 1/2 inch thick slices and place on a baking sheet sprayed with olive oil cooking spray.
Step 6. Brush with Egg Wash and Bake. In a small bowl, whisk an egg with 1 tablespoon of water and brush the top of each pinwheel before baking. Bake at 400 for 20 minutes or until lightly brown.
These pinwheel appetizers are always a bit hit! Betcha can’t eat just one!
Recipe Tip
- You can freeze the unbaked prepared rolls for up to 3 months. Prepare the roll-ups as directed and place the wrapped rolls in a sealable freezer bag or a sealed container to freeze. Thaw for 30 minutes or until thawed enough to slice and follow the directions for baking.
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Spinach and Artichoke Pinwheels
Ingredients
- 10 oz package frozen chopped spinach thawed
- 14 oz can artichoke hearts drained and chopped(I use 1/2 marinated artichokes and 1/2 reg-it gives them more flavor)
- 1/2 cup mayonnaise I used light safflower mayo
- 1/2 cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 17.3 oz package frozen puff pastry
- 1 egg mixed with 1 tbsp of water for the egg wash
Instructions
- Thaw puff pastry at room temperature 30 minutes.
- Drain spinach well, pressing between layers of paper towels, or cheesecloth.
- Stir together spinach, artichoke hearts, and next 5 ingredients.
- Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap.
- Spread half of the spinach mixture evenly over pastry sheet, leaving a 1/2-inch border.
- Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap.
- Repeat procedure with remaining pastry and spinach mixture.
- Freeze 30 minutes; cut into 1/2-inch-thick slices.
- Mix 1 egg and 1 tablespoon water in a small dish. Brush egg mixture on each piece before baking.
- Bake at 400° for 20 minutes or until golden brown.
Notes
- You can freeze the unbaked prepared rolls for up to 3 months. Prepare the roll-ups as directed and place the wrapped rolls in a sealable freezer bag or a sealed container to freeze. Thaw for 30 minutes or until thawed enough to slice and follow the directions for baking.
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Shouldn’t 1/2 of the mixture, rather than 1/4 (as the recipe says), be spread onto each pastry sheets? If there are only two pastry sheets, and you only used 1/4 of the mixture on each of those pastry sheets, half of the mixture would be unused. And I just tasted a little of the spinach/artichoke/Parmesan mixture, and let me just say that wasting any of this deliciousness would be a SIN!
Omg, thank you for bringing this error to my attention! Yes, you are absolutely right!! Thank you Suzanne! Making that change ASAP!
There is no instruction in the recipe itself for the egg wash
Ginger, thank you for letting me know! I had the egg wash instructions in the post but forgot it in the recipe card. I just made that change. I appreciate you! I hope that you enjoy the pinwheels!
Live these appetizers!
So glad that you enjoyed them Vicki!