Name: Spinach & Artichoke Puff Pastry Pinwheels Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 oz Softened Cream Cheese; 8 oz Shredded Swiss Cheese (or any cheese variety you prefer); 1/4 Cup Grated Parmesan Cheese; 1 Cup Thawed and drained frozen spinach (from a 10 oz package); 6 oz Chopped Artichoke Hearts; 1 tsp Red Pepper Flakes (optional, adjust to taste); 1/2 tsp Salt; 1/2 tsp Black Pepper; 1 Pinch Nutmeg; 1 Sheet Thawed Puff Pastry Dough

If you’ve been looking for a show-stopping appetizer that’s both delicious and easy to make, the Spinach & Artichoke Puff Pastry Pinwheels Recipe is exactly what you need. I absolutely love how these little pinwheels puff up golden and crispy, revealing a creamy, cheesy filling that always gets everyone asking for seconds. Whether you’re throwing a party, craving a cozy snack, or just want to add a fun twist to your usual appetizers, this recipe has got you covered.

What I truly enjoy about these pinwheels is how versatile they are – they come together quickly, and you can prep them ahead, making them a perfect make-ahead crowd-pleaser. Plus, combining spinach and artichoke with that comforting blend of cream cheese and Swiss cheese? It’s like all the best flavors of the classic dip rolled into a flaky, buttery puff pastry. I promise, once you try this Spinach & Artichoke Puff Pastry Pinwheels Recipe, it ll become your go-to for entertaining.

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Why You’ll Love This Recipe

Quick & Easy Prep: You ll find that mixing the filling and assembling the pinwheels takes just about 15 minutes.
Make-Ahead Friendly: I love that you can prep these pinwheels a day in advance and bake them fresh when guests arrive.
Irresistibly Flavorful: The creamy blend of spinach, artichoke, and cheeses with a hint of spice always wows the crowd.
Elegant & Versatile: These pinwheels work as appetizers, snacks, or even party finger foods that look impressive but are simple to make.

A close-up of a woman's hands pulling apart a spinach and cheese pastry roll, showing melted white cheese stretching between the layers. The pastry has a golden-brown flaky texture on the outside, and inside it is filled with a creamy mixture of green spinach and white cheese with small bits of herbs. The roll has multiple spiral layers where the filling is evenly spread. Several more spinach and cheese rolls with the same spiral layers sit stacked on a white round plate below. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 6.1

Ingredients You’ll Need

Every ingredient in this Spinach & Artichoke Puff Pastry Pinwheels Recipe plays an important role, coming together for a creamy, savory filling wrapped in buttery puff pastry. A tip I learned early on-make sure your spinach is well-drained to avoid soggy pinwheels.

Cream Cheese: Use softened, not melted, for easier mixing and a smooth filling texture.
Shredded Swiss Cheese: I usually use Swiss, but feel free to mix in mozzarella or cheddar for a personal twist.
Frozen Spinach: Thaw and squeeze out all excess water-dry spinach keeps the pastry crisp.
Parmesan Cheese: Adds a sharp, nutty flavor that balances the creaminess.
Chopped Artichoke Hearts: They bring a lovely tender texture and mild tang.
Puff Pastry Dough: Thawed and ready to roll-store-bought makes this recipe super convenient.
Red Pepper Flakes: Adds a subtle heat, but you can omit if you prefer mild flavors.
Salt and Pepper: Basic seasonings to bring all the flavors together.
Nutmeg: Just a pinch enhances the savory depth-trust me, it s a game-changer.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible the Spinach & Artichoke Puff Pastry Pinwheels Recipe is because you can personalize the filling to suit your taste or dietary needs. I often swap cheeses or spice it up depending on the occasion.

Cheese Swap: I ve tried replacing Swiss with mozzarella and even adding a bit of feta for tangy richness-it s delicious every time.
Spice Variation: Sometimes I add a touch of smoked paprika or omit the red pepper flakes altogether for a milder version that kids love.
Vegetarian Twist: If you’re vegan, try vegan cream cheese and cheese alternatives to make it dairy-free but still tasty.
Fresh Spinach: When fresh spinach is in season, I sauté and drain it well before using-it adds a fresher flavor profile.

How to Make Spinach & Artichoke Puff Pastry Pinwheels Recipe

Step 1: Mix the Creamy Filling

Start by combining your softened cream cheese, shredded Swiss, thawed and thoroughly drained spinach, Parmesan, and chopped artichoke hearts in a large bowl. Season everything with red pepper flakes, salt, black pepper, and a pinch of nutmeg. I find that mixing by hand with a sturdy spoon helps keep the cheeses evenly distributed, and you ll want the filling very well combined for the best flavor in every bite.

Step 2: Prepare the Puff Pastry

Roll out the thawed puff pastry on a lightly floured surface to smooth out creases and get it as even as possible. Then, spread your filling evenly across the entire surface, leaving a small border around the edges. This helps keep the filling inside once you roll it up.

Step 3: Roll, Slice, and Arrange

Carefully roll the puff pastry from the long side into a tight log, trying not to squeeze out the filling. Use a sharp knife to slice the log into 12 even pinwheels – I find a serrated knife works best here to keep the shape intact. Arrange them on a baking sheet lined with parchment paper, spacing them a little so they can puff up without sticking together.

Step 4: Bake Until Golden

Bake your pinwheels in a preheated 400°F oven for about 15 to 20 minutes, or until they re puffed and golden brown. Keep an eye on them past 15 minutes; you want a crispy exterior but don t want to over-bake and dry out the filling. When they re done, transfer to a cooling rack for a few minutes before serving.

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Pro Tips for Making Spinach & Artichoke Puff Pastry Pinwheels Recipe

Drain Your Spinach Well: I ve learned that squeezing spinach like a sponge removes excess moisture, keeping puff pastry crisp instead of soggy.
Sharp Knife for Clean Slices: A serrated knife helps you cut through the puff pastry log without squishing it.
Keep Puff Pastry Cold: Warm pastry becomes sticky and hard to work with-if it gets too soft, pop it back in the fridge for a bit.
Don’t Overcrowd the Pan: Leave some space so the pinwheels have room to puff properly and get golden on all sides.

How to Serve Spinach & Artichoke Puff Pastry Pinwheels Recipe

A close-up view of a round pastry held by two woman's hands with dark red nail polish. The pastry has two main layers: the base is a light golden flaky dough, and the top is a creamy mix of chopped dark green spinach and melted white cheese spread evenly in a spiral. In the background, there are more similar pastries arranged on white parchment paper placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I love sprinkling a little extra grated Parmesan or flaky sea salt on top right after baking to enhance that buttery top crust. Fresh chopped parsley or basil also adds a pop of color and freshness that contrasts nicely with the cheesy richness.

Side Dishes

This recipe pairs wonderfully with a crisp green salad or a light tomato soup if you want to round out a meal. For parties, I serve it alongside chilled white wine or sparkling water with lemon-such a refreshing combo.

Creative Ways to Present

For special occasions, I like arranging the pinwheels in a circular pattern on a large platter for a fun, eye-catching presentation. You can even stack them in little towers or serve them with assorted dipping sauces like ranch or a garlicky aioli to add some extra flair.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing them in an airtight container in the fridge for up to 2 days. I’ve found that pinwheels retain their flavor well but can lose some crispness after refrigeration.

Freezing

One of my favorite things is freezing unbaked pinwheels! Assemble them as usual, freeze on a tray until firm, then transfer to a freezer bag. This way, you can bake fresh pinwheels on demand without last-minute prep.

Reheating

To reheat, I pop them in a 350°F oven for about 8-10 minutes to revive that flaky crispiness. Microwave tends to make them soggy, so I avoid that whenever I can.

FAQs

Can I use fresh spinach instead of frozen in the Spinach & Artichoke Puff Pastry Pinwheels Recipe?

Absolutely! If using fresh spinach, sauté it lightly until wilted, then squeeze out as much water as possible before mixing with the other ingredients. This helps keep the filling from becoming watery and the puff pastry from sogging.
Can I make these pinwheels vegan?

Yes, by substituting cream cheese and shredded cheese with vegan cheese alternatives and making sure your puff pastry is dairy-free, you can enjoy a vegan-friendly version. The flavors might differ slightly, but it still turns out delicious!
How long do the pinwheels keep after baking?

Baked pinwheels store well in an airtight container in the fridge for about 2 days. For best texture, reheat in the oven to restore crispness before serving.
Can I prepare these pinwheels ahead of time?

Yes! I often assemble the pinwheels up to a day in advance, covering and refrigerating them on a baking sheet. Just bake them fresh when you re ready, and they taste as good as made that day.

Final Thoughts

This Spinach & Artichoke Puff Pastry Pinwheels Recipe holds a special place in my kitchen for how effortlessly it brings a classic favorite into a fresh and fun new form. I still remember the first time I made them for a family gathering-the flaky crust and melty filling were an instant hit, and they’ve been a staple ever since. I really encourage you to try this recipe; it s a warm, crowd-pleasing snack that feels fancy but is so simple to whip up. Trust me, you ll love sharing these pinwheels as much as I do!