These Spinach and Artichoke Pinwheels are a deliciously cheesy, savory appetizer that’s perfect for any occasion.
Packed with fiber-rich spinach, nutrient-dense artichokes, and plant-based protein from cheese, they deliver a satisfying crunch with every bite.
Quick to assemble and versatile for meal prep, they offer a balanced combination of good fats, low saturated fat, and bold flavor for everyday enjoyment.
30-Minute Spinach Artichoke Pinwheels
Equipment
- 2 mixing bowls
- Measuring Cups and Spoons
- 2 baking sheets
- Parchment Paper
- Rolling Pin
- Knife or sharp blade for slicing
- Pastry brush
- Oven
Ingredients
- 2 cups frozen chopped spinach thawed
- 14 oz canned artichoke hearts drained and chopped
- 1 cup shredded pepper jack cheese
- ¼ cup Greek yogurt or light mayonnaise
- ½ teaspoon dried mustard powder
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes adjust to taste
- Kosher salt to taste
- 2 frozen puff pastry sheets thawed
- 1 egg beaten (for egg wash)
- Water for sealing puff pastry
Instructions
- Preheat Oven and Prepare Baking Sheets: Start by setting your oven to 400°F (200°C). This ensures it reaches the ideal temperature while you prepare the pinwheels. Line two baking sheets with parchment paper to prevent sticking and make cleanup easier. Having the baking sheets ready in advance saves time and keeps your puff pastry from sitting too long at room temperature, which can make it harder to handle.
- Drain and Prep Spinach: Take the frozen chopped spinach and fully thaw it. Once thawed, divide it in half and wrap each portion in a few layers of paper towels. Squeeze out as much liquid as possible. Removing excess moisture is crucial to prevent soggy puff pastry and to ensure the filling holds together well. After squeezing, you should have approximately 2/3 cup of packed spinach for each puff pastry sheet.
- Chop and Prep Artichokes: Drain the canned artichoke hearts thoroughly. Pat them dry if necessary, then chop them into small, bite-sized pieces. Evenly sized pieces ensure a consistent texture in each pinwheel and make rolling easier.
- Combine the Filling Ingredients: In a large mixing bowl, add the squeezed spinach, chopped artichokes, pepper jack cheese, Greek yogurt (or light mayo), dried mustard powder, garlic powder, red pepper flakes, and a pinch of kosher salt. Mix thoroughly with a spoon or spatula until all ingredients are fully incorporated. Taste and adjust salt or red pepper flakes to suit your preference. This is also the perfect moment to ensure the mixture has the right consistency—creamy but not watery.
- Prepare Puff Pastry for Filling: Take one thawed puff pastry sheet and place it on a lightly floured surface or parchment paper. Using a rolling pin, gently roll it out into a rectangle roughly 12×9 inches. Try to maintain an even thickness across the sheet to ensure consistent baking. Repeat with the second sheet.
- Spread the Filling on Puff Pastry: Evenly spread half of the spinach-artichoke mixture over one puff pastry sheet, leaving about 1 inch free at the top edge. This edge will help seal the roll. Use a spatula to smooth the mixture evenly, being careful not to overfill, which can make rolling difficult. Repeat this step with the second puff pastry sheet and the remaining filling.
- Roll the Pastry Sheets: Brush the top 1-inch edge of each puff pastry sheet with a small amount of water—this acts as a glue to seal the roll. Starting from the bottom edge, carefully roll the pastry over the filling, tucking it gently to form a tight log. Ensure the seam is on the bottom when placing on the baking sheet. If the puff pastry feels too soft or sticky, chill it in the fridge for a few minutes to make rolling easier.
- Slice the Rolls into Pinwheels: Using a sharp knife or a serrated blade, slice each roll into ½-inch thick pieces. Take your time to make even slices for uniform baking. Place the pinwheels about 2 inches apart on the prepared baking sheets. If they start to feel too soft or lose shape, place them in the freezer for a few minutes to firm up before baking.
- Apply Egg Wash for Golden Finish: In a small bowl, whisk together the beaten egg with a splash of water. Lightly brush the top of each pinwheel with this egg wash. This step gives the puff pastry a shiny, golden-brown finish and helps enhance the visual appeal while baking.
- Bake the Pinwheels: Place the baking sheets in the preheated oven. Bake for 30-35 minutes, or until the puff pastry is puffed, golden, and crispy, and the cheese filling is bubbly. Rotate the trays halfway through baking to ensure even browning. Keep an eye on them toward the end—every oven bakes slightly differently.
- Cool and Serve: Once baked, remove the pinwheels from the oven and let them cool for 5-10 minutes on the baking sheet. This allows the filling to set slightly, making them easier to handle. Serve warm for the best flavor and texture.
- Make-Ahead and Freezing Option: If you want to prepare these in advance, assemble the pinwheels through step 8, then place them on the baking sheets in the freezer until solid. Transfer the frozen slices to an airtight container for up to 3 months. When ready to bake, brush with egg wash and bake directly from frozen for 35-40 minutes, until golden and bubbly.
Notes
- Measure the spinach while frozen. After thawing and squeezing out excess liquid, you should have about ⅔ cup packed spinach per puff pastry sheet.
- If you forget to thaw frozen spinach, run it under cold water briefly to defrost before draining.
- Puff pastry is sensitive to temperature: if it’s too soft, it becomes sticky; if too cold, it’s hard to roll. Aim for a malleable, cool consistency for easier handling.
- The red pepper flakes add a gentle kick. Adjust based on preference: omit for mild flavor or increase for heat lovers.
- For make-ahead prep, complete all steps except the final egg wash and baking. Refrigerate or freeze, then finish with the egg wash before baking.
Chef’s Secrets: Insider Tips For Success
The key to perfectly golden and flaky pinwheels is temperature control.
Keep your puff pastry cool but pliable, and avoid overfilling with the spinach-artichoke mixture.
Squeezing out excess moisture from the spinach is essential to prevent soggy pastry.
When rolling, brush the edge with water to seal tightly, ensuring the pinwheels hold their shape.
For extra flavor, try a mix of cheeses or a sprinkle of Parmesan on top before baking for a slightly nutty finish.
Serving Suggestions: Creative Presentation Ideas
Spinach and Artichoke Pinwheels are versatile and visually appealing.
Serve them warm from the oven with a side of marinara or roasted red pepper sauce for dipping.
They also pair beautifully with a crisp green salad or fresh veggie platter for a light appetizer spread.
For brunch or buffet-style meals, display them on a wooden board or tiered platter—stacked or arranged in a spiral for a striking presentation.
Storage Tips: Keep Pinwheels Fresh Longer
These pinwheels store well for both short-term and long-term use.
For same-day enjoyment, place cooled pinwheels in an airtight container at room temperature for up to 6 hours.
For longer storage, freeze unbaked pinwheel slices on a baking sheet, then transfer to a freezer-safe container for up to 3 months.
Bake directly from frozen with a fresh egg wash, adding a few extra minutes to the baking time.
Leftovers can also be refrigerated for up to 3 days and reheated in the oven for a crispy finish.
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Yes! Use about 8 ounces of fresh baby spinach, lightly sautéed or steamed, then cooled and squeezed dry. Fresh spinach has a milder flavor, so consider adjusting the seasoning.
2. What can I use instead of Greek yogurt?
Light mayonnaise, cream cheese, or even ricotta can work as alternatives. Greek yogurt adds a tangy creaminess and lowers saturated fat, but other options can create a richer flavor.
3. Can I make the pinwheels ahead of time?
Absolutely. Assemble the rolls and slice them, then refrigerate or freeze. Brush with the egg wash and bake only when ready. This makes them perfect for meal prep or entertaining.
4. Can I use a different cheese?
Yes! Pepper jack gives a subtle kick, but cheddar, mozzarella, or a blend of cheeses also works. Just choose a cheese that melts well and complements the veggies.
5. How do I prevent soggy puff pastry?
The most important step is removing excess moisture from the spinach and artichokes. Also, avoid overfilling the pastry and bake until golden brown.
Chilling the rolled pinwheels briefly before slicing can help maintain structure.
