30-Minute Spinach Artichoke Pinwheels
Flaky puff pastry filled with creamy spinach, artichokes, and pepper jack cheese, these pinwheels are a quick, easy, and crowd-pleasing appetizer. Perfect for entertaining, meal prep, or a flavorful snack, they’re packed with fiber, plant-based protein, and wholesome ingredients for a balanced bite.
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 12x9 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.
