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Spinach and Artichoke Pinwheel Appetizers are a delicious combination of puff pastry dough, spinach, marinated artichokes, and Parmesan cheese.
I love hors d’oeuvres packed with veggies. Although these spinach and artichoke pinwheel appetizers are a bit more indulgent, they’re still a tasty way to eat your greens. These little flaky bites are packed with flavor and 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. The original recipe came from Southern Living magazine. It’s a winner at every gathering.
Spinach and Artichoke Pinwheel Appetizers in Puff Pastry
Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1 (14-ounce) can artichoke hearts, drained and chopped(I use ½ marinated artichokes and ½ reg-it gives them more flavor)
- ½ cup mayonnaise (I use light safflower mayo)
- ½ cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 1 (17.3-ounce) package frozen puff pastry
Preparation
Drain spinach well, pressing between layers of paper towels.
Stir together spinach, artichoke hearts, and next 5 ingredients.
Thaw puff pastry at room temperature 30 minutes. 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 ½-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 ½-inch-thick slices. (Rolls may be frozen up to 3 months.)
Bake at 400° for 20 minutes or until golden brown.
I doubled my recipe and used a jar of marinated artichokes and a can of artichoke hearts.
Drain thawed spinach making sure that all liquid is squeezed out. I used a spoon and a fine strainer. You can also use cheesecloth and wring out all liquid.
Roll out pastry dough and make an even, smooth surface with a rolling pin. Spread mixture onto the pastry leaving a small border on each end.
Roll up in a jelly-roll fashion. Wrap in plastic wrap and freeze in a Ziploc bag until ready to use.
Thaw on the countertop for 20-30 minutes. You want them to still be very firm. Slice into ½ inch slices. Mix 1 egg and 1 tbsp water in a small dish. Brush egg mixture on each piece before baking.
Bake at 400 for 20 minutes or until lightly brown.
These spinach and artichoke appetizer pinwheels are always a big hit!
Spinach and Artichoke Appetizers
Ingredients
- 10 oz package frozen chopped spinach thawed
- 14 oz can artichoke hearts drained and chopped(I use ½ marinated artichokes and ½ reg-it gives them more flavor)
- ½ cup mayonnaise I use light safflower mayo
- ½ cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 17.3 oz package frozen puff pastry
Instructions
- Thaw puff pastry at room temperature 30 minutes.
- Drain spinach well, pressing between layers of paper towels.
- 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 ½-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 ½-inch-thick slices. (Rolls may be frozen up to 3 months unbaked.)
- Bake at 400° for 20 minutes or until golden brown.
Nutrition
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Suzanne
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!
Amee Livingston
Omg, thank you for bringing this error to my attention! Yes, you are absolutely right!! Thank you Suzanne! Making that change ASAP!