Description
Delightfully savory Spinach and Artichoke Puff Pastry Swirls combine tender spinach, tangy artichokes, and a blend of melted cheeses wrapped in flaky puff pastry. These bite-sized pinwheels are perfect as appetizers or party snacks, baked to golden perfection with a subtle kick from garlic and chili flakes.
Ingredients
Vegetable Filling
- 1 tablespoon olive oil
- ¾ cup finely chopped onion
- 2 cloves garlic, finely chopped
- Pinch crushed chili flakes
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed of extra water
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 5 ounces (about 1 ½ cups) grated Gruyère, Comte, or Emmentaler cheese
- ¼ cup grated Parmigiano-Reggiano or pecorino Romano cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Puff Pastry and Finish
- 1 (17.3 to 18.3-ounce) package frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water (for egg wash)
Instructions
- Preheat Oven and Prepare Baking Sheets: Heat the oven to 400ºF (200ºC). Line 2 to 3 baking sheets with parchment paper and set aside. The number of sheets depends on the puff pastry brand and the number of swirls you plan to bake.
- Sauté Aromatics: In a small skillet over medium heat, warm the olive oil. Add the finely chopped onion, garlic, and chili flakes. Cook for about 3 to 4 minutes until the onion is softened and translucent. Remove from heat and transfer this mixture to a mixing bowl. Allow it to cool.
- Mix Filling: To the cooled onion mixture, add the thawed and well-drained chopped spinach, chopped artichoke hearts, Gruyère (or chosen cheese), and Parmigiano-Reggiano. Season with kosher salt and freshly ground black pepper to taste. Stir well to combine all ingredients thoroughly.
- Prepare Puff Pastry: Unfold or unroll one puff pastry sheet onto a lightly floured surface. Lightly flour both sides if the pastry feels sticky or wet. Position the pastry with seams running vertically and the less attractive side facing you. The longer sides should be at the top and bottom of your work area. Spread half of the vegetable and cheese mixture evenly over the pastry, leaving a ½-inch border along the edges.
- Roll and Seal: Beat the egg with one tablespoon of water to make an egg wash. Brush the far edge of the pastry lightly with some egg wash. Starting from the edge closest to you, roll the pastry tightly but not too tight, ensuring it’s snug enough to hold the filling but with enough room for the pastry to puff up during baking. Seal the roll by pressing the egg wash-coated edge. Repeat with the second sheet and remaining filling. If the rolls feel soft and difficult to slice, freeze them for 10 to 15 minutes to firm up.
- Slice Rolls: Using a sharp knife, cut each roll into slices approximately ½ to ¾ inch thick. Use the puff pastry seams as guides if visible. Lay the slices flat on the prepared baking sheets, spacing them about 2 inches apart. Lightly dab egg wash on the sides and tops of each slice to promote browning without disturbing the filling.
- Bake: Place the baking sheets in the preheated oven and bake for 25 to 30 minutes, or until the pinwheels are golden brown. Halfway through baking, rotate and swap the baking sheets to ensure even cooking and browning.
- Cool and Serve: Once baked, the swirls may stick a bit to the parchment, especially where the cheese has melted. Gently pry them free using a spatula. Serve the pinwheels warm or at room temperature. They are best enjoyed the day they are made for optimal flakiness and freshness.
Notes
- Make sure to thoroughly squeeze excess water from the thawed spinach to avoid soggy pastry.
- The choice of cheeses affects flavor—Gruyère offers a nutty taste, while Comte or Emmentaler provide a milder, creamy profile.
- The chili flakes add a subtle warmth; adjust quantity to your spice preference.
- Freezing the rolled pastry before slicing makes cleaner cuts and helps maintain shape during baking.
- These pinwheels are best consumed fresh as puff pastry tends to lose its crispness over time.
- Experiment with different cheese combinations or add herbs like thyme for variation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
