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Spinach & Artichoke Puff Pastry Pinwheels made with a rich and cheesy filling, frozen spinach, quartered artichoke hearts, and light and flaky puff pastry.
These Spinach & Artichoke Puff Pastry Pinwheels are the perfect appetizer when you’re in need of something that requires minimal effort with big payoff. It’s creamy, cheesy, and stuffed with real spinach and artichoke for an appetizer to remember. All you need is 7 simple ingredients!
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A Delicious Twist on Your Favorite Party Dip
Showing up to a potluck, holiday party, or dinner with friends with a warm Vegan Spinach & Artichoke Dip in hand is always a safe choice. But this year, I wanted to take it up a notch and turn the crowd favorite classic into a bite-sized party appetizer that’s guaranteed to impress.
Introducing these savory, creamy, and unbelievably delicious spinach & artichoke puff pastry pinwheels. They’re everything you love about the rich and creamy dip, rolled tightly inside buttery puff pastry, then baked until cheesy and golden brown.
It’s a shareable appetizer that disappears in minutes and is beloved by all. No one would guess they’re naturally dairy-free and vegan!
What You Need for Spinach & Artichoke Puff Pastry Pinwheels
Despite their impressive appearance, making this homemade appetizer requires just 7 ingredients.
- Puff pastry: If you’re feeling ambitious, you’re welcome to go the homemade route, but I always purchase frozen puff pastry at my local grocery store for the ease and convenience.
- Dairy-free cream cheese: I strongly recommend using Kite-Hill Cream Cheese. It’s made rich and creamy from almonds instead of oil, meaning it won’t seep out of your pinwheels while baking.
- Garlic: Fresh is always best!
- Spinach: I recommend frozen spinach that has been thawed and squeezed to remove all excess moisture (this is essential to preventing the pinwheels from becoming soggy). If you are using fresh spinach, you will need to cook it down before squeezing and using.
- Artichoke hearts: Purchase artichoke hearts that have been packed in water, not oil. They’re not only more neutral in flavor, but will help keep the filling from being overly oily and rich tasting.
- Dairy-free mozzarella cheese: Any cheese shreds of choice will work. Feel free to use your favorite!
- Flour: Used to help prevent the puff pastry from sticking to the work surface.
How to Make Spinach & Artichoke Puff Pastry Pinwheels
- Thaw puff pastry according to package instructions.
- Make the spinach & artichoke filling.
- Using a rolling pin, roll out the puff pastry until around 12″ by 13-14″.
- Spread on the spinach & artichoke cream cheese mixture evenly over the pastry, leaving a 1″ border on one long edge.
- Roll the puff pastry up, then cut into individual pinwheels with dental floss.
- Transfer the pinwheels to a prepared baking sheet, then bake until golden.
- Serve while warm, as desired. Enjoy!
Caitlin’s Cooking Tips
- Chill before slicing. After rolling the puff pastry, it can be beneficial to chill the puff pastry roll for about 30 minutes in the refrigerator. This will help firm the dough, making it easier to slice without squishing the layers (especially if cutting with a sharp knife!).
- Plan to thaw the puff pastry dough overnight. Depending on the brand, puff pastry sheets typically take several hours to fully defrost in the refrigerator. To make the prep work as easy as possible, plan to stick the puff pastry in the refrigerator the night before you need it.
Golden puff pastry appetizers are best served while warm and lightly crispy around the edges. They make the perfect party appetizer for virtually any occasion or an easy snack to serve on game days.
Spinach & artichoke pinwheels even pairs well with several of my other favorite finger foods and quick appetizers like these Vegan Baked Jalapeño Poppers, Vegan Stuffed Mushrooms, and these Crispy Baked Artichoke Fries.
How to Store Spinach & Artichoke Puff Pastry Pinwheels
Once baked, these pinwheels are best enjoyed fresh but leftovers will keep for up to 5 days in the refrigerator. Before storing in an airtight container, let the pinwheels cool to room temperature.
Similar to my Mushroom Puff Pastry Pinwheels, this puff pastry appetizer can be frozen before baking. Follow the preparation instructions fully just before baking then place the pinwheels on a parchment paper lined baking sheet.
Place the baking sheet in the freezer until frozen solid, then transfer to a freezer safe container or freezer bag and freeze for up to 3 months. Bake the cheesy pinwheels from frozen for 5-10 minutes longer than from fresh, or until soft and golden.
The best way to make perfect pinwheels is to roll the puff pastry tightly while still keeping the filling inside. I also strongly recommend you use dental floss to cut the pinwheels – a knife is much more likely to squish the pinwheels.
If you’re serving this puff pastry appetizer during the holiday season, make the pinwheels, transfer to a parchment lined baking sheet, and tightly cover the baking sheet with plastic wrap. Store in the refrigerator for up to 24 hours or in the freezer for up to 3 months, then bake as usual!
Pepperidge Farm puff pastry is vegan, as are most store-bought puff pastry sheets. Always check the ingredients list for animal derivatives just in case!
If you have access to a puff pastry that is gluten-free, it should work well! Be prepared to adjust the bake time to suit the gluten-free pastry, as needed.
No need! Puff pastry browns beautifully on its own and without the need for an egg wash.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Spinach & Artichoke Puff Pastry 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
- 7 ounces canned artichoke hearts drained, rinsed, and chopped into bite-sized pieces
- 1/2 cup dairy-free mozzarella cheese
- Flour for dusting
- Prep: Thaw the puff pastry according to package instructions. Preheat the oven to 425F. Line a baking sheet with parchment paper and set aside.
- Make the Filling: Add cream cheese, garlic, nutritional yeast, and salt to a medium bowl. Use a handheld electric mixer to whip the cream cheese until smooth, about 1 minute (a food processor would also work for this step). Add the spinach, artichokes, and mozzarella to the bowl and use a spatula to fold into the mixture until a thick and uniform spread is formed.
- Layer the Pastry: Lightly dust a cutting board or clean work surface with flour, then place the puff pastry on top. Use a rolling pin to roll the puff pastry out until it is around 12” by 13-14” (it doesn’t need to be exact). Use a firm spatula or knife to spread the spinach & artichoke mixture evenly over the pastry, leaving a 1” border on one long end of the pastry.
- Roll: Use a brush or your fingers to lightly brush the clean edge of the pastry with water. Use two hands to roll the puff pastry up towards the edge, applying extra pressure once you get to the end to seal the pastry.
- Cut: Note: I strongly recommend you use dental floss for this step; otherwise, place the rolled pastry in the fridge for 20-30 minutes first, so it’s firmer when you use a knife. Slide a long piece of floss under the puff pastry roll, then cross the two strands over the top to form a 1” piece. Continue to pull on the crossed strands until they cut through the roll entirely, then transfer to the baking sheet (see video for more details). Repeat with the remaining puff pastry until you have 12-14 pieces.
- Bake: Bake in the top rack of the oven for 18 to 20 minutes, until the pastry is golden. Remove from the oven and serve warm. Store leftovers in the refrigerator for up to 5 days.