What’s better than spinach and artichoke dip you might ask? Well Spinach and Artichoke Pinwheels of course! These are so easy to make and taste even better when you eat them!
Spinach and Artichoke Pinwheels are an easy party appetizer that everyone will love! Pinwheel recipes are tasty and delicious! It’s a Creamy dip rolled in buttery pastry and baked until crispy!
Puff pastry is my best friend and is should be yours too. I always keep a few sheets in the freezer for quick appetizers and meals. Nearly anything can be baked into the flaky pastry sheets and *BOOM* it is gourmet.
Spinach and Artichoke Pinwheels are an easy party appetizer that everyone will love.
The type of spinach and artichoke dip I use it a little more thick and creamy. It needs to be able to bake and not melt out, so I recommend using the recipe below instead of your favorite spinach and artichoke dip. Too much moisture will also prevent the puff pastry from rising.
And after I made Spinach and Artichoke Pinwheels several times, I just kept on going with Buffalo Chicken Pinwheels and next I plan on crab dip pinwheels too! The options are endless!
These were also great to make ahead of time and freeze. Two puff pastry sheets come in each box and it is virtually impossible to re-freeze just one. Go ahead and make one full batch and freeze half for surprise guests or a quick snack.
The key to making your pinwheels perfect is a tight roll and freezing them before baking. Too much space or any bubbles and they will spread while baking.
I also like to freeze mine for at least 30 minutes. It might it much easier to cut the puff pastry instead of it collapsing.
More appetizer recipes for parties:
- Goat Cheese Zucchini Roll Ups
- Buffalo Chicken Pinwheels
- Creamy Jalapeno Stuffed Mushrooms
- Caramelized Onion & Pear Tarts
Tools for making Spinach and Artichoke Pinwheels:
Rolling Mat– For rolling out any dough or cookies or just protecting your counters and work space!
Insulated Cookie Sheet– Insulated cookie sheets allow hot air to circulate around the entire cookie, resulting in even baking.
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Spinach and Artichoke Pinwheels
Ingredients
- 2 sheets puff pastry 2 square sheets
- 1/4 cup mayonnaise
- 1/2 cup Parmesan cheese finely grated
- 3/4 cup Muenster cheese shredded
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 10 ounces frozen chopped spinach thawed
- 14 ounces artichoke hearts drained and chopped
- 2 tablespoons extra virgin olive oil
- Parchment paper
Instructions
- To start, the spinach needs to be as dry as possible. Layer 4 paper towels, place spinach in the center and squeeze out as much liquid as you can. Repeat with artichoke hearts. Keep doing this until it is very dry. You can even put it in the refrigerator uncovered for an hour or so to dry.
- Stir together mayonnaise, cheeses, onion powder, garlic powder, white pepper, artichoke hearts and spinach. Blend well.
- Roll out one sheet of puff pastry. Brush extra virgin olive oil over the puff pastry sheet. Spread half of the mixture onto the puff pastry sheet leaving a one inch margin on each side.
- Roll up sheet tightly. Wrap in plastic wrap.
- Repeat with second puff pastry sheet.
- Place in freezer for 20-30 minutes. Just long enough for the ingredients to solidify, but not so hard you can’t cut through it.
- Preheat oven to 400 degrees. Remove rolls from the freezer and cut into 1 inch thick slices or 12 per roll.
- Line a jelly roll pan with parchment paper.
- Bake for 15 minutes or until puffy and lightly browned. Allow to stand for 3-5 minutes before serving.
- If you’ve tried this recipe, make sure to come back and let us know how it went!
These look amazing. Can they be made a day in advance and warmed up? Thank you.
They sure can! I even slice them and then freeze them in slices.
Ok, so I’m done mixing all the ingredients. I read the recipe over and over to make sure I did it right but the mixture is anything but creamy! It’s very dry. Is this normal? I don’t want to roll it up in the pastry sheets until I know I’m doing it right!
Yes! You don’t want it to be too creamy or else it will just fall right out. When you bake it, the cheeses will melt and it will get gooey. Just make sure you roll it really tight and then freeze before slicing.
I’m making these tonight for a party. Do I use artichokes in water or packed in oil??
I used packed in oil, but drained and dried, so either would work. Make sure you dry them though- otherwise they will be too watery to let the pastry puff up.
So i cut them and then Freeze?
Hi Rose! Nope- you roll it into a roll, then freeze them and cut while frozen so they don’t collapse and hold their shape.
Will these still taste ok if you make them the day before and reheat them the next day?
Yes! They will be just fine 🙂
Hi! Can you tell me how to freeze and bake these later? Do I bake the same amount of time while frozen?
Just wrap them up, like you would for the recipe. Cut them about an hour in so you don’t have to defrost when you are ready to make them. Bake for about 5-10 minutes longer. This will vary based on your oven and how thick you cut them, but the puff pastry will be puffy and browned! Just keep an eye on them 🙂
This was a HUGE hit at my sisters baby shower. everyone loved them and was asking for the recipe. They were easy and quick to make, which was great when trying to decorate.
Yay! That is what I love to hear. Thank you for sharing!