Spinach Artichoke Pinwheels Recipe
This Spinach Artichoke Pinwheels Recipe features creamy spinach and artichoke dip rolled in buttery pastry, perfect for any party.
Equipment
- Garlic press
- rimmed baking sheet
- parchment paper
- box grater
Ingredients
Spinach and Artichoke Mixture
- 10 ounces frozen chopped spinach, thawed and drained
- 14 ounces artichoke hearts, drained and chopped
- ¼ cup mayonnaise
- ½ cup Parmesan cheese, finely grated
- ¾ cup Muenster cheese, shredded
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground white pepper
- ½ teaspoon fine sea salt
Pastry
- 2 sheets puff pastry
- 2 tablespoons extra virgin olive oil
- Parchment paper
Instructions
Instructions
- Stir together the artichoke hearts, spinach, mayonnaise, cheeses, onion powder, garlic powder, white pepper, salt. Set aside.
- Roll out one sheet of the puff pastry. Brush the extra virgin olive oil over the puff pastry sheet. Spread half of the spinach mixture onto the puff pastry sheet leaving a one inch margin on each side.
- Roll up sheet tightly. Wrap in plastic wrap.
- Repeat with second puff pastry sheet.
- Place in freezer for 20-30 minutes. Just long enough for the ingredients to solidify, but not so hard you can't cut through it.
- Preheat oven to 400°F. Remove rolls from the freezer and cut into 1-inch thick slices (approximately 12 per roll).
- Place slices onto a rimmed baking sheet lined with parchment paper.
- Bake for 15 minutes or until puffy and lightly browned. Allow to stand for 3-5 minutes before serving.
- If you've tried this recipe, make sure to come back and let us know how it was in the comments or ratings.
Nutrition
Serving: 1pinwheelCalories: 125kcal
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