I make these spinach artichoke dip pinwheels with puff pastry anytime I want something creamy, golden, and party cute without spending hours in the kitchen.
I would rather assemble a cute appetizer than cook a full dinner, so easy puff pastry recipes like this are my thing. If it looks fancy but uses store bought dough, I am sold.
You are going to love this spinach artichoke puff pastry recipe because it is cozy, beginner friendly, and seriously cute when sliced. They bake up golden and flaky, taste creamy and savory, and are perfect for holidays, girls' nights, or a trendy DIY party spread.
Things to Know Before Making Spinach Artichoke Dip Pinwheels With Puff Pastry
- Squeeze the spinach well: Removing excess moisture keeps the puff pastry crisp and flaky instead of soggy.
- Chill before slicing: Freezing the rolled log for 15 minutes helps you get clean, bakery style pinwheel cuts.
- Use parchment paper: It prevents sticking and makes cleanup easy.
- Extra mozzarella on top: A sprinkle before baking makes them look melty and Insta-gramable.
I love how these feel like restaurant spinach artichoke dip but in a cute, handheld form.
If you're into easy party appetizers, you'll love these too: Bacon Jam Cheeseburger Sliders, Chicken Salad Pinwheels, Mini Pretzel Dogs, and Cranberry Feta Pinwheels.
Ingredients You'll Need
- Puff pastry dough: The flaky base that turns golden and puffy in the oven. Pillsbury works great here.
- Frozen spinach: Adds that classic spinach artichoke dip flavor. Make sure it is fully thawed and squeezed dry.
- Artichoke hearts: Chopped and patted dry for texture and tangy flavor.
- Cream cheese: Makes the filling rich and creamy.
- Parmesan cheese: Adds salty depth and sharp flavor.
- Mozzarella cheese: Creates that melty pull. Extra on top is optional but cute.
- Salt, black pepper, garlic powder: Simple seasonings that boost flavor.
- Egg and water: Whisked together for a golden egg wash.
You will also need a mixing bowl, hand mixer or spoon, baking sheet, parchment paper, and plastic wrap.
Scroll to the recipe card for exact measurements.
How to Make Spinach Artichoke Dip Pinwheels With Puff Pastry
Step 1: Squeeze all excess moisture from the thawed spinach using a clean towel. Pat the chopped artichokes dry. In a bowl, beat the cream cheese with salt, pepper, and garlic powder until smooth and creamy.
Step 2: Stir in the spinach, artichokes, mozzarella, and Parmesan until fully combined. The mixture should be thick and evenly mixed.
Step 3: Roll out the puff pastry on a clean surface to smooth creases. Spread the filling evenly over the dough, leaving a small border. Roll tightly into a log starting from the short side. Wrap in plastic wrap and freeze for 15 minutes.
Step 4: Preheat oven to 400°F and line a baking sheet with parchment paper. Slice the chilled log into 8 to 10 even pinwheels. Place them 2 inches apart on the baking sheet.
Step 5: Whisk the egg and water together. Brush over the tops and edges of each pinwheel. Sprinkle extra mozzarella on top if desired. Bake for 18 to 22 minutes until golden brown, puffed, and cooked through.
Substitutions and Variations
- Add red pepper flakes for a spicy version.
- Swap mozzarella for provolone for a sharper flavor.
- Add crispy bacon bits for a richer twist.
- Top with fresh basil after baking for a pop of color.
What to Serve with Spinach Artichoke Dip Pinwheels With Puff Pastry
Serve these with a cozy charcuterie board, fresh fruit, or sliders for a trendy party spread. They also pair perfectly with mocktails, sparkling lemonade, or a crisp white wine for girls' night vibes.
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 5 to 8 minutes so they crisp back up. You can freeze baked pinwheels for up to 2 months and reheat from thawed.
FAQs
Can spinach artichoke dip pinwheels be served hot or cold?
They are best served warm for the creamiest texture, but they can be enjoyed at room temperature as well.
How do you keep spinach artichoke puff pastry from getting soggy?
Squeeze all moisture from the spinach and pat the artichokes dry before mixing. This keeps the pastry flaky.
Can I make spinach artichoke dip pinwheels ahead of time?
Yes. Assemble and slice them, then refrigerate before baking. Bake fresh for the best golden texture.
Can I use store bought puff pastry like Pillsbury?
Yes. Pillsbury puff pastry works perfectly and makes this spinach artichoke puff pastry recipe quick and easy.
More Easy Appetizer Recipes
- Slow Cooker Pulled Pork
- Big Mac Sliders
- Crockpot Chicken Nachos
- Cranberry and Pecan Mini Cheese Balls
- Everything Bagel Cucumber Rolls
Easy Spinach Artichoke Dip Pinwheels
These easy spinach artichoke dip pinwheels with puff pastry are creamy, flaky, and baked until golden brown. Made with cream cheese, mozzarella, Parmesan, spinach, and artichokes, they are the perfect hot appetizer for parties, holidays, or cozy nights in. Simple ingredients, big flavor, and ready in under an hour.
Ingredients
- 1 sheet puff pastry dough
- 1 cup frozen spinach, thawed
- 1 cup artichoke hearts, chopped
- 4 ounces cream cheese, softened
- ¼ cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese plus extra for topping
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 1 egg
- 1 tablespoon water
Instructions
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Preheat the oven to 400°F and line a baking sheet with parchment paper. Thoroughly squeeze the thawed spinach in a towel to remove as much liquid as possible. Pat the chopped artichokes dry.
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In a mixing bowl, beat the softened cream cheese with salt, pepper, and garlic powder until smooth. Stir in the spinach, artichokes, mozzarella, and Parmesan until evenly combined.
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Lightly roll out the puff pastry on a clean surface to smooth any folds. Spread the filling evenly across the dough, leaving a small border along the edges.
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Starting at the short end, roll the pastry tightly into a log. Wrap in plastic wrap and place in the freezer for 15 minutes to firm up.
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Remove the log from the freezer and slice into 8 to 10 equal rounds. Arrange the pinwheels on the prepared baking sheet about 2 inches apart.
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Whisk together the egg and water. Brush the tops and sides of each pinwheel with the egg wash. Sprinkle extra mozzarella on top if desired.
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Bake for 18 to 22 minutes, or until the pastry is puffed and golden brown. Allow to cool slightly before serving warm.
Recipe Notes
- Remove as much moisture as possible from spinach for flaky pastry
- Chill the log before slicing for cleaner cuts
- Sprinkle extra mozzarella for a melty top
- Best served warm but reheats well in the oven
- Use parchment paper for easy cleanup
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