Spinach & Artichoke Puff Pastry Pinwheels

These SPINACH & ARTICHOKE PUFF PASTRY PINWHEELS are a deceptively easy appetizer that is perfect for a party!

I am so excited the holidays are upon us because that means two things: pretty, sparkling cocktails and party appetizers for days!

I am such an appetizer addict; I could make a whole meal out of them.  And every year I have to make a version of my very favorite appetizer: puff pastry pinwheels!

Now these pinwheels may look fancy and complicated to make, but I promise you they are not!

Simply blend together the filling in a food processor: spinach, artichoke hearts, garlic and cream cheese.

Then roll out your puff pastry and spread the filling on it, leaving one inch bare at the end.

Sprinkle with more cheese!  I used Gruyere, but it didn’t lend a strong flavor to these pinwheels, and you could definitely get away with a cheaper cheese.

Roll up the puff pastry, brush with egg wash, slice rounds off and bake away!

These guys can be made earlier in the day, then reheated in a 350°F oven for 10 minutes to crisp them back up.  They will be gone in no time!!

Happy holidays!

Spinach & Artichoke Puff Pastry Pinwheels

A deceptively easy party appetizer that combines the flavors of spinach and artichoke dip with crisp puff pastry.

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Course: Appetizer

Servings: 30 -35

Calories: 121kcal

Author: Denise

Ingredients

Filling

• 10 oz package spinach thawed and excess water squeezed out
• 12 oz jars of marinated artichoke hearts 2- 6oz jars, drained
• 4 oz cream cheese half a block at room temperature
• 1 clove garlic
• 1 cup Gruyere cheese shredded (sub your favorite cheese)

Assembly

• 14 oz package of puff pastry thawed (should contain 2 portions)
• water for brushing
• 1 egg beaten

Instructions

• Heat oven to 375°F. Line a baking sheet with parchment paper and set aside.
• In the base of a 7-cup food processor fitted with a steel blade combine the spinach, artichokes, cream cheese and garlic. Blend until smooth.
• Roll out your puff pastry to 10 X 10 inches (if it is pre-rolled use it as is).
• Spread half of the filling across the puff pastry, leaving a 1 inch strip empty at one end.
• Sprinkle with half of the cheese.
• Brush the one inch of pastry that was left exposed with water.
• Starting at the end opposite of the water-brushed pastry, roll the pastry up. Press gently to seal the end.
• Brush the 'log' with egg wash.
• Using a sharp knife, slice into 1/2 inch slices.
• Arrange on parchment or silicone mat-lined baking sheet, brush tops with more egg wash, and bake for 18-22 minutes, until lightly golden.
• Repeat with the second sheet of puff pastry and remaining ingredients.

Notes

* These may be made earlier in the day, then reheated just prior to serving for 10 minutes in a 350°F oven.
*I used Gruyere, however you could use almost any hard cheese.

Nutrition

Calories: 121kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 112mg | Potassium: 51mg | Vitamin A: 1320IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 0.6mg

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