Description
Deliciously creamy and cheesy spinach artichoke pinwheels wrapped in flaky puff pastry, perfect for snacking or serving at parties.
Ingredients
Scale
- 1 sheet of puff pastry
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry sheet on a lightly floured surface until smooth and even.
- In a mixing bowl, combine chopped spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper. Mix until well combined.
- Spread the mixture evenly over the rolled-out puff pastry, leaving a small border for sealing.
- Roll the pastry tightly into a log, tucking in the edges as you go.
- Slice the log into pinwheels about 1-inch thick and place them on a baking sheet lined with parchment paper, spaced evenly.
- Beat the egg and brush it over the tops of the pinwheels.
- Bake for 20-25 minutes or until puffed and golden brown.
- Serve warm as an appetizer or snack.
Notes
For added flavor, drizzle with balsamic glaze after baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg