I stole this recipe for Artichoke Spinach Pinwheels from tasteofhome.com who stole it from Donna Lindecamp from Morganton, North Carolina. This puff pasty appetizer looks fancy, but is very easy to make. Thawed puff pastry is unfolded on a floured surface. Then a mixture of spinach, artichokes, Parmesan cheese, mayonnaise and seasonings is spread onto the puff pastry. Next the pastry is rolled up and wrapped in plastic wrap and placed in the freezer for 30 minutes. After removing from the freezer the pastry is sliced and the slices are placed on a baking sheet. The pinwheels are baked until golden brown. Making this appetizer is another delicious way to eat spinach, even for those that don’t like spinach.
For this recipe the first ingredient is 10 oz package frozen chopped spinach, thawed and squeezed dry.
Rinse and drain a 14 oz can water packed artichoke hearts and then chop the artichoke.
Add the drain spinach and chopped artichoke hearts to a small bowl.
Then add ½ cup grated Parmesan cheese, ½ cup mayonnaise, ½ tsp onion powder, ½ tsp garlic powder and ½ tsp pepper to the bowl.
A on floured surface unfold 1 package (17.3 oz) – 2 sheets – frozen puff pastry that have been thawed. Split the spinach mixture between the two sheets of pastry.
Then spread the artichoke mixture over each sheet to within ½ inch of the edges.
Roll up jelly-roll style. Wrap in plastic wrap, freeze for at least 30 minutes.
Then using a serrated knife, cut each roll into 12 slices. Place cut side down on greased baking sheets.
Bake at 400 F for 18-22 minutes or until golden brown.
Serve warm or room temperature.
If you liked the recipe for Artichoke Spinach Pinwheels you can try other spinach artichoke recipes like Spinach Artichoke Bread, Spinach Artichoke Baked Brie, Chicken Florentine Bake or Green Pizza with Pesto, Artichokes and Broccoli.
Artichoke Spinach Pinwheels
This puff pasty appetizer looks fancy, but is very easy to make. Thawed puff pastry is unfolded on a floured surface. Then a mixture of spinach, artichokes, Parmesan cheese, mayonnaise and seasonings is spread onto the puff pastry. Next the pastry is rolled up and wrapped in plastic wrap and placed in the freezer for 30 minutes. After removing from the freezer the pastry is sliced and the slices are placed on a baking sheet. The pinwheels are baked until golden brown.
Ingredients
- 14 oz can water packed artichoke hearts rinsed, drained and chopped
- 10 oz package frozen chopped spinach thawed and squeezed dry
- ½ cup grated Parmesan cheese
- ½ cup mayonnaise
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp pepper
- 1 package (17.3 oz – 2 sheets) frozen puff pastry, thawed
Instructions
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In a small bowl combine the first seven ingredients. Unfold the puff pastry. Spread artichoke mixture over each sheet to within ½ inch of the edges. Roll up jelly-roll style. Wrap in plastic wrap, freeze for at least 30 minutes.
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Then using a serrated knife, cut each roll into 12 slices. Place cut side down on greased baking sheets. Bake at 400 F for 18-22 minutes or until golden brown.
Recipe Notes
I add Italian seasoning with the spices.