Description
These Ooey-Gooey Whipped Feta Spinach Artichoke Pinwheels transform everyone’s favorite dip into an irresistible hand-held appetizer! Flaky puff pastry spirals around a creamy, tangy filling of whipped feta, spinach, and artichoke hearts, creating the perfect party food. Golden-brown on the outside with a melty, cheese-filled center, these pinwheels disappear faster than you can say “seconds, please!”
Ingredients
Scale
- 1 (17.3-oz) sheet frozen puff pastry, thawed
- 1 cup whipped feta (you can buy it or whip together ¾ cup crumbled feta + ¼ cup cream cheese)
- 1 cup fresh spinach, chopped (or thawed, well-drained frozen spinach)
- 1 cup artichoke hearts, drained and roughly chopped
- ½ cup shredded mozzarella cheese
- 1 clove garlic, minced
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes (optional, for a little kick)
- Freshly cracked black pepper, to taste
- 1 large egg + 1 tablespoon water (for egg wash)
Instructions
- Preheat & Prep: Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
- Sauté the Veggies: Heat olive oil in a skillet over medium-high heat. Add garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Add chopped spinach and artichoke hearts, season with black pepper, and cook just until spinach wilts and excess moisture evaporates—about 2 minutes. Set aside to cool slightly.
- Mix the Filling: In a medium bowl, fold together the whipped feta, mozzarella, and cooled spinach-artichoke mixture. Taste and adjust seasoning as needed.
- Roll & Spread: On a lightly floured surface, unfold puff pastry and gently roll into a rough 12×10-inch rectangle. Using an offset spatula or the back of a spoon, spread filling evenly, leaving a ½-inch border on all sides.
- Form the Pinwheels: Starting with a long edge, tightly roll the pastry into a log. Pinch the seam to seal. With a sharp knife, slice the log into twelve 1-inch rounds.
- Egg Wash & Bake: Whisk together the egg and water, then brush each pinwheel top with the wash. Place them cut-side up on your prepared sheet, leaving about 1 inch between each. Bake for 15–18 minutes, or until puffed and golden brown.
- Serve & Enjoy: Let cool for 2–3 minutes on the pan, then transfer to a serving platter and enjoy while warm!
Notes
- To prevent soggy pinwheels, make sure your spinach-artichoke mixture is relatively dry before combining with cheese.
- For a make-ahead option, prepare the rolled log, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. Slice and bake just before serving.
- These pinwheels can be frozen before baking! Freeze the sliced rounds on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.
- For extra flavor variations, try adding sun-dried tomatoes, fresh herbs like dill or basil, or a sprinkle of lemon zest to the filling.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 2 pinwheels
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
Keywords: whipped feta pinwheels, spinach artichoke appetizers, puff pastry pinwheels, party food, vegetarian appetizers, make-ahead appetizers, cheese pinwheels