Name: Cheesy Spinach and Artichoke Pinwheels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup frozen spinach, thawed and drained; 1 cup canned artichoke hearts, drained and chopped; 1/2 cup cream cheese, softened; 1/2 cup mozzarella cheese, shredded; 1/4 cup Parmesan cheese, grated; 1/4 cup sour cream; 1 tablespoon garlic, minced; 1 tablespoon olive oil; 1 sheet puff pastry (or pizza dough); Salt and pepper, to taste

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A golden, flaky pastry filled with a creamy blend of spinach, artichoke, and gooey cheeses—these Cheesy Spinach and Artichoke Pinwheels are the kind of appetizer I love serving when I want something both comforting and elegant. They bake up beautifully crisp on the outside while staying irresistibly creamy inside, making them a perfect choice for parties, family gatherings, or even a cozy night in.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup frozen spinach, thawed and drained

1 cup canned artichoke hearts, drained and chopped

½ cup cream cheese, softened

½ cup mozzarella cheese, shredded

¼ cup Parmesan cheese, grated

¼ cup sour cream

1 tablespoon garlic, minced

1 tablespoon olive oil

1 sheet puff pastry (or pizza dough)

Salt and pepper to taste

Directions

I preheat the oven to 375°F (190°C).

In a large bowl, I mix together spinach, artichokes, cream cheese, mozzarella, Parmesan, sour cream, garlic, olive oil, salt, and pepper until smooth and creamy.

On a lightly floured surface, I roll out the puff pastry sheet and spread the mixture evenly over it, leaving a small border around the edges.

I roll the dough tightly into a log, then slice it into 1-inch pinwheels.

I arrange the slices on a parchment-lined baking sheet.

I bake them for 18–20 minutes until they are golden brown and bubbling with cheese.

I let them cool slightly before serving warm.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 12 pinwheels

Calories: About 180 kcal per pinwheel

Variations

I sometimes swap puff pastry for crescent roll dough or pizza dough if I want a different texture. If I want a stronger flavor, I add crumbled feta or sharp cheddar to the filling. For a little heat, I mix in crushed red pepper flakes or diced jalapeños. I also like to add sun-dried tomatoes for a sweet and tangy twist.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in a preheated oven at 350°F (175°C) for 8–10 minutes until warmed through. I avoid microwaving them because it makes the pastry soft instead of crisp. If I want to freeze them, I freeze the unbaked pinwheels on a baking sheet, then transfer them to a freezer bag. That way, I can bake them straight from frozen when needed.

FAQs

Can I make these ahead of time?

Yes, I prepare the pinwheels, slice them, and keep them refrigerated until I’m ready to bake. This makes them perfect for parties.

Can I use fresh spinach instead of frozen?

Absolutely. I just sauté the fresh spinach until wilted, squeeze out the liquid, and chop it before mixing it into the filling.

What other cheeses work well in this recipe?

I like using fontina, cheddar, or even Gruyère for extra richness and flavor.

Can I use homemade dough instead of puff pastry?

Yes, pizza dough or homemade pastry dough both work well. Puff pastry gives a flakier result, while pizza dough is chewier.

How do I keep the pinwheels from unrolling while baking?

I make sure to roll the dough tightly and slice with a sharp knife. If needed, I press the edges lightly to seal them before baking.

Conclusion

These Cheesy Spinach and Artichoke Pinwheels are one of my favorite appetizers to make because they are quick, flavorful, and always a hit. I love how simple ingredients come together to create something that feels special and indulgent. Whether I’m hosting friends or just want a warm, cheesy snack, this recipe always delivers.

Recipe:

Cheesy Spinach and Artichoke Pinwheels

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Author: Cheryl
Total Time: 30 minutes
Yield: 12 pinwheels
Diet: Vegetarian

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Description

Cheesy Spinach and Artichoke Pinwheels are flaky puff pastry rolls filled with a creamy, cheesy spinach and artichoke mixture. Perfect as an appetizer, snack, or party bite, they are golden and crisp on the outside while creamy and flavorful on the inside.

Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, mix together spinach, artichokes, cream cheese, mozzarella, Parmesan, sour cream, garlic, olive oil, salt, and pepper until smooth and creamy.
On a lightly floured surface, roll out the puff pastry sheet and spread the mixture evenly over it, leaving a small border around the edges.
Roll the dough tightly into a log, then slice it into 1-inch pinwheels.
Arrange the slices on a parchment-lined baking sheet.
Bake for 18–20 minutes until golden brown and bubbling with cheese.
Let cool slightly before serving warm.