Puff Pastry Pinwheels

This really easy puff pastry pinwheels has the delicious flavors of spinach artichoke dip. These pinwheel appetizers are great for parties and can be put in picnic baskets too.

Just like you, I love pinwheels and I love spinach artichoke dip.

So, hey, why not bring them together, right?

I had to make a big batch of these pinwheels because they are in huge demand.

Originally published on February 2, 2017 at 2:54pm. Click here to get version 1 of this recipe

Jump to:

• Ingredients
• Instructions
• Answering common questions
• Make ahead and freezing them
• What to serve with it
• Try these easy puff pastry recipes
• Sharing is caring
• Puff Pastry Pinwheels

Ingredients

Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.

• Spinach – I used frozen spinach because it’s easier to work with. But, you can use fresh spinach too.
• Artichoke hearts – Frozen artichoke hearts are so much easier to work with and they are always frozen at their peak freshness.
• Mozzarella – I use Organic Valley’s mozzarella cheese because they don’t use any animal enzymes in it. You can use any block mozzarella cheese for this recipe.
• Puff pastry sheets – I prefer Publix’s Greenwise Puff Pastry because it is made using butter and not hydrogenated oils.
• Cream cheese – Regular cream cheese is great in this recipe, but even vegan cream cheese will work perfectly in it.
• Milk – Milk help give this recipe the right amount of creaminess. You can use dairy or non-dairy milk. But, please don’t use 2%, 1% or skim milk.
• Italian seasoning – This seasoning is such a fast and delicious way to flavor the dip. It seriously tastes just like Olive Garden’s version.

🍅 Handy Tip: To thaw the spinach faster, run it under warm water. Best way thaw, though, is by keeping it at room temperature for about an hour.

Instructions

Thawing the ingredients

• Overnight, put the frozen spinach from the freezer and into the refrigerator. Or, put it on the countertop for an hour. You can always run frozen spinach under hot water for a few minutes if you forgot to remove it from the freezer.
• The artichokes need just 20 minutes to thaw.
• Thaw puff pastry according to the instructions on it’s box container.

Step 1: Making the dip

1. Wash and squeeze out all the water from frozen spinach.
2. Wash and dry artichokes before chopping them.
3. Roughly chop the spinach. This is optional, but highly recommended.
4. Warm a stainless steel pan, then add the oil, onions and garlic. Cook for 2 minutes, stirring frequently.
5. Add the spinach and artichokes. mix well
6. Add the cream cheese and mozzarella. Mix well and then add milk after 1 minute. Mix well and set aside to cool.

🍅 Handy Tip: Make sure you cool this spinach artichoke dip completely before putting it on the puff pastry. Otherwise, the puff pastry will become sticky and harder to work with.

Step 2: Making the puff pastry pinwheels

Preheat oven to 400°F (204°C)

1. On a clean surface, add a little flour and place the puff pastry on it. Dust the top of the puff pastry and roll it out gently. You just need to roll it for a few seconds.
2. Top with the cooled down spinach artichoke dip. I keep a little space at the edge (about ½”).
3. Starting from the bottom, gently start rolling the puff pastry. Form a cigar shape.
4. Cut into about 1″ to 2″ pieces.
5. Lightly butter a sheet pan and place the cut pieces on it. Place them cut side down.
6. Optional step – Refrigerate these rolls for about 15 minutes.
7. Place the sheet pan in the oven and cook for 15-20, until the puff pastry is browned.

Remove the sheet pan from the oven and let it cool to touch. Serve with marinara sauce or pesto.

👩‍🍳 Substitution tip: To make this vegan, substitute puff pastry with Pepperridge farms’s Puff Pastry, vegan mozzarella cheese, vegan cream cheese and coconut milk.

Answering common questions

Make ahead and freezing them

Hazaa! This is one of my very rare recipes that you can make ahead AND freeze!

If you know anything about me, you know that I am a person who prefers freshly made food. But, over the recent couple years, I have started to do some minimal meal planning.

For this recipe, Ideally, you want to make the dip ahead of time and refrigerate. Make the puff pastry pinwheels about an hour before you are ready to serve.

However, you can make the pinwheels and then freeze them for up to 1 month. After making the pinwheels, let them cool completely. You can individually wrap them in parchment paper and place in ziploc bags. Lay them flat in the freezer.

To reheat, place the frozen pinwheels on a lightly buttered sheet pan WITHOUT THAWING. Place in a 250°F (121°C) preheated oven and bake for 10 minutes. Serve when it is cool to touch.

What to serve with it

The best dips I have found for this puff pastry pinwheels are pizza sauce, bell pepper pesto and arugula pesto. Any Italian sauce will be great for these pinwheels!

These pinwheel appetizers are great by themselves too. I ate 3 right out of the oven and they tasted so good.

Try these easy puff pastry recipes

• Easy pear tart recipe
• Single serve vegan pot pie
• Caprese bites
• Babybel Strudel

Here is my favorite spinach salad and spinach rice recipes.

Sharing is caring

Don’t be shy, chime in below in the comments. Let me hear your opinion on this Puff Pastry Pinwheel recipe. If you enjoyed this, please give it 5 stars and share it on Facebook, Pinterest, Twitter, Instagram and Youtube.

Version 1 of this recipe

This post was originally published on February 2nd, 2017 at 2:54pm.

Aside from the horrible pictures, This recipe was too complicated and boring. I decided to change it up to make it more interesting.

If you want to see the old version, check it out here.