Description
A warm, flaky appetizer filled with creamy cheese, spinach, and artichokes that is perfect for sharing at any occasion.
Ingredients
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Cream cheese – 225 g (8 oz), softened
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Frozen spinach – 150 g (1 cup), thawed and well-drained
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Artichoke hearts – 240 g (1 cup), finely chopped
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Mozzarella cheese – 200 g (2 cups), shredded
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Parmesan cheese – 50 g (½ cup), finely grated
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Garlic – 2 cloves, minced
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Salt – ½ teaspoon
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Black pepper – ¼ teaspoon
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Red pepper flakes – ¼ teaspoon (optional)
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Puff pastry sheets – 2 sheets (about 500 g total), thawed
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Egg – 1 large, beaten
Instructions
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Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
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Squeeze all excess moisture from the thawed spinach.
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In a bowl, mix cream cheese, spinach, artichokes, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes until smooth.
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Roll out puff pastry sheets lightly and spread the filling evenly, leaving a small border.
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Roll each sheet into a tight log and chill for 20 minutes.
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Slice into 2 cm thick rounds and place on the prepared tray.
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Brush with beaten egg.
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Bake for 18–22 minutes until golden and puffed.
Notes
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Drain spinach thoroughly to avoid soggy pastry.
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Pinwheels can be assembled ahead and baked when needed.
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Reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes