Whether you're hosting an elegant dinner party, bridal shower, summer garden party, celebrating the holidays, or looking for a beautiful appetizer that feels a little extra special, these Spinach Artichoke Dip Pinwheels are guaranteed to impress.
They take everything you love about creamy spinach artichoke dip and wrap it inside flaky, buttery puff pastry for a sophisticated finger food that's as stunning as it is delicious.
Perfect for cocktail parties, baby showers, Christmas gatherings, afternoon teas, or upscale brunches, these golden pinwheels look effortlessly elegant on any appetizer platter while being surprisingly easy to make. These can be made ahead too - just pop them in the oven before serving!
Spinach Artichoke Dip Pinwheels makes: 8 to 10 pinwheels
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
You will need
• 1 (13.2 oz) sheet puff pastry dough
• 1 cup frozen spinach, thawed
• 1 cup artichoke hearts, chopped
• 4 oz cream cheese, softened
• ¼ cup shredded Parmesan cheese
• ½ cup shredded mozzarella cheese (plus extra for topping)
• ¼ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• 1 large egg
• 1 tbsp water
To begin, make sure to squeeze all excess moisture out of the thawed spinach using a clean kitchen towel or paper towels. Pat the chopped artichokes dry as well. Removing moisture is key so the pinwheels don’t turn soggy.
In a medium bowl, beat the softened cream cheese with salt, pepper, and garlic powder until smooth and creamy using a stand mixer or hand mixer.
On low speed or using a mixing spoon, mix in the spinach, chopped artichokes, shredded mozzarella, and Parmesan cheese until fully combined.
Roll out the puff pastry on a clean surface to smooth any creases. Spread the spinach artichoke mixture evenly over the dough, leaving a small border around the edges.
Starting from one short side, tightly roll the pastry into a log. Wrap in plastic wrap and freeze for 15 minutes to help it firm up for easier slicing.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the chilled log into 8 to 10 even pinwheels. Wipe the knife clean between slices for neat cuts.
Place pinwheels on the prepared baking sheet, spacing them 2” apart. Use 2 baking sheets if needed.
In a small bowl, whisk together the egg and water.
Brush the tops and edges of each pinwheel with the egg wash.
Sprinkle a little extra mozzarella on top if desired. Bake for 18 to 22 minutes, or until the puff pastry is golden brown, puffed, and cooked through.
Remove from the oven and allow to cool slightly before serving. Serve warm and enjoy!
Tips and tricks! • Garnish with freshly chopped basil for a fresh flavor.
• Bake time may vary slightly depending on the brand of puff pastry used.
• Be sure to thoroughly squeeze moisture from the spinach and pat the artichokes dry to prevent soggy pastry.
• These are best served warm but can be reheated in the oven at 350°F for 5–8 minutes to crisp back up.
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