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Homemade Spinach & Artichoke Puff Pastry Pinwheels photo

Spinach & Artichoke Puff Pastry Pinwheels

These Spinach & Artichoke Puff Pastry Pinwheels are a flaky delight! Perfect for parties or as a tasty snack, they’re quick and easy to make.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pinwheels:
  • 1 sheet puff pastry thawed according to package instructions
  • 4 ounces dairy-free cream cheese softened to room temperature
  • 2 cloves garlic minced
  • 1 tablespoon nutritional yeast optional
  • 1/4 teaspoon kosher salt
  • 3 ounces frozen spinach thawed and squeezed to remove moisture
  • 7 ounces canned artichoke hearts drained, rinsed, and chopped
  • 1/2 cup dairy-free mozzarella cheese
  • flour for dusting

Equipment

  • Rolling Pin
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Sharp knife or pizza cutter

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface to about a 12x12 inch square.
  2. In a mixing bowl, combine the cream cheese, garlic, nutritional yeast, and salt. Mix until smooth, then add the spinach, artichokes, and mozzarella. Stir until well combined.
  3. Spread the filling evenly over the pastry, leaving a border. Roll the pastry into a tight log.
  4. Slice the log into 1-inch thick rounds, yielding about 12-15 pinwheels.
  5. Place the pinwheels on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden brown and puffed.
  6. Remove from the oven, let cool slightly, and serve warm.

Notes

  • Squeeze out excess moisture from spinach to avoid soggy filling.
  • Brush tops with olive oil for extra crispiness before baking.
  • Consider serving with a dipping sauce like dairy-free ranch.