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