Oh my goodness, friends! I can’t wait to share with you one of my absolute favorite party appetizers: Cheesy Spinach and Artichoke Pinwheels! Every time I make these delightful little bites, they vanish quicker than I can say “delicious!” There’s just something about the combination of creamy cheeses, fresh spinach, and tender artichokes wrapped in flaky, golden pastry that sends my taste buds into a frenzy.
I first stumbled upon this recipe during a gathering with friends and family. We were all lounging around, snacking and chatting, when someone brought out these pinwheels. After that moment, I became the unofficial “pinwheel producer” at all our get-togethers! They are always a hit, and they bring back warm memories of laughter and good times shared around the table. So, let’s get cooking!
What’s in Cheesy Spinach and Artichoke Pinwheels?
– **Puff Pastry or Crescent Dough:** This forms the base of our pinwheels. I usually go for puff pastry because it gives a lovely flaky texture, but crescent dough is a quick substitute if you’re short on time!
– **Frozen Spinach:** Packed with nutrients, this gives our pinwheels a vibrant green color and it’s super convenient—just thaw, drain, and it’s ready to use!
– **Artichoke Hearts:** Those tender, buttery morsels add a unique, rich flavor to each bite. Canned or frozen is fine, just make sure to drain them well.
– **Cream Cheese:** This is the secret to creaminess! Softened cream cheese binds everything together while adding a rich texture.
– **Sour Cream:** It brings a bit of tanginess and helps with the creaminess factor – trust me, you don’t want to skip this!
– **Shredded Mozzarella Cheese:** It melts beautifully and makes the pinwheels ooey-gooey delicious.
– **Grated Parmesan Cheese:** That sharp, nutty flavor pairs perfectly with the other cheeses and adds depth.
– **Garlic:** Because garlic makes everything better! I love using fresh minced garlic for that aromatic kick.
– **Fresh Parsley:** This fresh herb brightens up the filling and adds a pop of color.
– **Italian Seasoning:** A mix of fragrant herbs that complements the spinach and artichokes beautifully.
– **Salt and Pepper:** To season it just right!
– **Egg for Egg Wash:** This gives our pinwheels that gorgeous golden finish after baking.
Is Cheesy Spinach and Artichoke Pinwheels Good for You?
Oh, I hear you! It can be easy to question the healthiness of such indulgent snacks. But let’s break it down, shall we?
– **Spinach:** This leafy green is packed with vitamins A and C, as well as iron. It’s a nutrient powerhouse!
– **Artichokes:** Full of fiber and antioxidants, they are great for your heart health.
While these pinwheels are definitely comfort food and a treat, keep in mind they are made with cheese and pastry, so they should be enjoyed in moderation.
Also, if you’re looking to make it a tad lighter, you could reduce the amount of cream cheese or use a lower-fat version. And, honestly, I’ve swapped out some of the cheese for nutritional yeast before, and it still packed a flavor punch!
Ingredients:
– 1 sheet of puff pastry or crescent dough
– 1 cup frozen spinach, thawed and drained
– 1 cup artichoke hearts, chopped (canned or frozen, drained)
– 1 cup cream cheese, softened
– 1/2 cup sour cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1 tsp Italian seasoning
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
*Serves: Approximately 6-8 people as an appetizer.*
How to Make Cheesy Spinach and Artichoke Pinwheels?
1. Preheat your oven to 375°F (190°C) and grease a round baking dish or pizza pan. You want it ready to go!
2. Roll out the puff pastry or crescent dough on a lightly floured surface, just to smooth out any seams if using crescent rolls.
3. In a mixing bowl, combine the thawed spinach, artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, parsley, Italian seasoning, salt, and pepper. Mix until everything is beautifully blended together!
4. Spread the cheese and spinach mixture evenly over your rolled-out dough. Spread it as even as possible; you want every pinwheel to have that creamy goodness!
5. Starting from one edge, carefully roll the dough into a log. You want it tight but not so tight that it squishes all that lovely filling out!
6. Slice the log into 1-inch thick pinwheels. Place them in your prepared baking dish in a circular pattern, leaving a little space between each pinwheel.
7. Brush the tops of your pinwheels with the beaten egg. Oh, the golden goodness that’s about to happen!
8. Bake in your preheated oven for about 25-30 minutes, or until the pinwheels are golden brown and puffed up—that heavenly aroma wafting from your oven is going to be hard to resist!
9. Once they’re out of the oven, let them cool for a few minutes. They will be molten on the inside, and you don’t want to risk burning your tongue!
10. Finally, garnish with extra chopped parsley if you desire, serve warm, and get ready for compliments!
Your Favorite Party Snack!
I can’t express enough how much joy these Cheesy Spinach and Artichoke Pinwheels bring! They are perfect for parties, gatherings, or just a cozy night at home when you want to treat yourself. Whip up a batch (or two) and let me know how they turn out for you! Happy cooking!
