Spinach & Artichoke Puff Pastry Pinwheels
A deceptively easy party appetizer that combines the flavors of spinach and artichoke dip with crisp puff pastry.
Servings 30 -35
Calories 121kcal
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.
*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
