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.
If you loved these puff pastry appetizers, be sure to check out these other easy appetizer recipes:
- 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.
- 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
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!