Spinach Artichoke Pinwheels – A Crowd-Pleasing Party Snack

Spinach Artichoke Pinwheels deliver everything you love about the classic dip in a bite-sized, flaky package. They’re creamy, cheesy, and savory, with a golden puff pastry crust that makes them feel a little special. These are the kind of appetizers that disappear fast, whether you’re hosting a game night or bringing something to a potluck.

The prep is simple, the flavors are familiar, and they bake up beautifully. If you like make-ahead snacks, these are a winner.

Spinach Artichoke Pinwheels - A Crowd-Pleasing Party Snack

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 24 servings

Ingredients Method

Ingredients

  

• 2 sheets puff pastry, thawed but still cold
• 1 cup frozen chopped spinach, thawed and well-drained
• 1 cup canned artichoke hearts, drained and finely chopped
• 6 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 tablespoons mayonnaise or sour cream
• 1 teaspoon lemon zest (optional, but brightens the flavor)
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)
• Flour, for dusting the work surface

Method

 

1. Prep the oven and pans. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. This helps prevent sticking and makes cleanup easier.
2. Dry the spinach well. Squeeze the thawed spinach in a clean kitchen towel or paper towels to remove as much moisture as possible. Excess water can make the pastry soggy.
3. Make the filling. In a bowl, combine cream cheese, mozzarella, Parmesan, garlic, mayonnaise or sour cream, lemon zest, red pepper flakes, salt, and pepper. Stir until smooth. Fold in the chopped spinach and artichokes.
4. Prepare the pastry. Lightly flour your work surface. Unfold one sheet of puff pastry and gently roll it into a rectangle about 10x12 inches. Keep it cold; if it gets too soft, chill it for a few minutes.
5. Spread the filling. Evenly spread half the spinach artichoke mixture over the pastry, leaving a 1/2-inch border on one long edge. This helps seal the roll.
6. Roll it up tightly. Starting from the long edge opposite the border, roll the pastry into a tight log. Brush the border with a little beaten egg and pinch to seal.
7. Chill the log. Transfer the log to the freezer for 10–15 minutes. Chilling makes clean slicing easier and helps the pinwheels keep their shape.
8. Repeat with the second sheet. Roll out the second puff pastry, spread the remaining filling, roll, seal, and chill.
9. Slice the pinwheels. Using a sharp serrated knife, slice each log into 1/2-inch rounds. Wipe the blade between cuts if needed for cleaner slices.
10. Arrange and egg wash. Place the rounds cut-side up on the prepared baking sheets, leaving a little space between each. Brush the tops lightly with the remaining beaten egg for a glossy finish.
11. Bake. Bake for 16–20 minutes, rotating the pans halfway through. The pinwheels are ready when the pastry is puffed and deep golden and the filling is bubbling slightly.
12. Cool and serve. Let them rest for 5 minutes on the tray, then transfer to a serving platter. Enjoy warm or at room temperature.

Why This Recipe Works

• Store-bought puff pastry keeps this stress-free. It provides buttery layers without the hassle of making dough from scratch.
• Creamy filling made with cream cheese, mozzarella, and Parmesan gives you that classic spinach artichoke flavor and melt.
• Well-balanced texture thanks to chopped artichokes and spinach, which add bite and prevent the filling from being too soft.
• High heat baking ensures the pastry puffs and crisps while the cheese melts and browns slightly.
• Flexible flavor profile that plays well with add-ins like red pepper flakes, garlic, or sun-dried tomatoes.

Ingredients

• 2 sheets puff pastry, thawed but still cold
• 1 cup frozen chopped spinach, thawed and well-drained
• 1 cup canned artichoke hearts, drained and finely chopped
• 6 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 tablespoons mayonnaise or sour cream
• 1 teaspoon lemon zest (optional, but brightens the flavor)
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)
• Flour, for dusting the work surface

Step-by-Step Instructions

1. Prep the oven and pans. Preheat your oven to 400°F (200°C).

   Line two baking sheets with parchment paper. This helps prevent sticking and makes cleanup easier.

2. Dry the spinach well. Squeeze the thawed spinach in a clean kitchen towel or paper towels to remove as much moisture as possible. Excess water can make the pastry soggy.
3. Make the filling. In a bowl, combine cream cheese, mozzarella, Parmesan, garlic, mayonnaise or sour cream, lemon zest, red pepper flakes, salt, and pepper. Stir until smooth.

   Fold in the chopped spinach and artichokes.

4. Prepare the pastry. Lightly flour your work surface. Unfold one sheet of puff pastry and gently roll it into a rectangle about 10×12 inches. Keep it cold; if it gets too soft, chill it for a few minutes.
5. Spread the filling. Evenly spread half the spinach artichoke mixture over the pastry, leaving a 1/2-inch border on one long edge.

   This helps seal the roll.

6. Roll it up tightly. Starting from the long edge opposite the border, roll the pastry into a tight log. Brush the border with a little beaten egg and pinch to seal.
7. Chill the log. Transfer the log to the freezer for 10–15 minutes. Chilling makes clean slicing easier and helps the pinwheels keep their shape.
8. Repeat with the second sheet. Roll out the second puff pastry, spread the remaining filling, roll, seal, and chill.
9. Slice the pinwheels. Using a sharp serrated knife, slice each log into 1/2-inch rounds. Wipe the blade between cuts if needed for cleaner slices.
10. Arrange and egg wash. Place the rounds cut-side up on the prepared baking sheets, leaving a little space between each.

    Brush the tops lightly with the remaining beaten egg for a glossy finish.

11. Bake. Bake for 16–20 minutes, rotating the pans halfway through. The pinwheels are ready when the pastry is puffed and deep golden and the filling is bubbling slightly.
12. Cool and serve. Let them rest for 5 minutes on the tray, then transfer to a serving platter. Enjoy warm or at room temperature.

Keeping It Fresh

• Make-ahead: Assemble the logs up to a day in advance, wrap tightly in plastic, and refrigerate.

  Slice and bake just before serving.

• Freeze unbaked: Freeze the filled logs for up to 2 months. Slice from frozen (add 2–4 minutes to bake time).
• Refrigerate leftovers: Store baked pinwheels in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 6–8 minutes to crisp them back up.
• Avoid sogginess: Don’t cover hot pinwheels.

  Let steam escape before storing to keep the pastry crisp.

Benefits of This Recipe

• Great for gatherings: Easy to scale up and always a hit with mixed crowds.
• Minimal prep: Most ingredients are pantry or freezer staples, and the method is straightforward.
• Balanced flavors: Creamy, garlicky filling with a little tang and a buttery crunch.
• Versatile: Works as an appetizer, snack, or brunch bite alongside salad or soup.
• Kid-friendly: Familiar flavors and fun shape make them easy to love.

Pitfalls to Watch Out For

• Watery spinach: If you skip squeezing it dry, the pastry may not crisp properly.
• Warm pastry: Puff pastry that’s too soft is hard to roll and slice. Chill if it gets floppy.
• Overfilling: Too much filling causes leaks. Spread a thin, even layer and leave a border.
• Underbaking: Pale pastry won’t be flaky.

  Bake until deep golden for the best texture.

• Thick slices: Very thick rounds can bake unevenly. Aim for 1/2-inch slices.

Variations You Can Try

• Spicy jalapeño: Add 1–2 tablespoons finely chopped pickled jalapeños and a pinch more red pepper flakes.
• Bacon and chive: Fold in 1/3 cup cooked, crumbled bacon and 2 tablespoons chopped chives.
• Sun-dried tomato and feta: Swap half the mozzarella for crumbled feta and add 1/4 cup chopped sun-dried tomatoes.
• Herb-forward: Add fresh parsley, basil, or dill for a lighter, garden-fresh vibe.
• Whole wheat puff or crescent dough: Use what you have; just note that textures will vary slightly.
• Gluten-free route: Use gluten-free puff pastry and confirm all other ingredients are GF-friendly.

FAQ

Can I use fresh spinach instead of frozen?

Yes. Quickly sauté 5–6 cups of chopped fresh spinach until wilted, then cool and squeeze dry.

Measure about 1 cup tightly packed after squeezing and proceed with the recipe.

What if I don’t have puff pastry?

Crescent roll dough or pizza dough works in a pinch. The result will be less flaky, but still tasty. Adjust bake time slightly and watch for golden edges.

How do I keep the pinwheels from unrolling?

Seal the edge with egg wash, roll snugly, and chill before slicing.

If needed, gently press the cut rounds to help them hold their shape on the tray.

Can I make them vegetarian?

They already are. Just be sure your Parmesan is vegetarian-friendly if that matters to you, or substitute with a similar hard cheese.

What dipping sauces go well with these?

They’re great on their own, but warm marinara, ranch, or a lemon-garlic aioli all pair nicely with the creamy filling.

How do I know they’re done?

Look for deeply golden, puffed edges and a lightly browned top. The filling should look melty and set, with little bubbles around the edges.

Can I reheat in the microwave?

You can, but the pastry will soften.

For crispness, use the oven or an air fryer at 350°F for a few minutes.

Can I add more cheese?

Absolutely, but don’t go overboard. Too much cheese can cause leaks. Add an extra 1/4 cup mozzarella if you want it extra gooey.

How many pinwheels does this make?

Depending on slice thickness, you’ll get about 28–36 pinwheels from two pastry sheets.

Do they freeze well after baking?

Yes.

Cool completely, freeze in a single layer, then transfer to a bag. Reheat at 350°F until hot and crisp, about 8–10 minutes.

Final Thoughts

Spinach Artichoke Pinwheels bring familiar party-dip comfort in a flaky, handheld bite. They’re simple to make, adaptable to your taste, and easy to prep ahead.

With a few smart tips—like chilling the logs and squeezing the spinach dry—you’ll get consistent, bakery-style results. Keep a box of puff pastry in the freezer, and you’re always one step away from a crowd-pleasing snack.