Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe

I absolutely love how these Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe turn out every single time. They’re crisp, flaky, and packed with a vibrant, tangy filling that just begs to be eaten right away. Whenever I’m hosting friends or family, these pinwheels are always the first appetizer to disappear from the platter because they’re so addictive and easy to enjoy finger-food style.

This recipe works beautifully for both casual get-togethers and more formal occasions because it’s elegant yet approachable. Plus, it’s a perfect make-ahead option that helps when you’re juggling multiple dishes. Once you try this Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe, you’ll find it becomes one of your go-to crowd-pleasers for good reason!

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Ingredients You’ll Need

The magic behind this Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe lies in balancing creamy, tangy, and savory flavors that complement the buttery puff pastry. Picking good-quality ingredients really makes a difference in the final taste.

• Cream Cheese: Make sure it’s softened for easy mixing and a smooth filling.
• Frozen Chopped Spinach: Thaw and squeeze it dry to avoid sogginess.
• Artichoke Hearts: Drain and chop finely—this adds a lovely tender texture.
• Feta Cheese: Crumbled for that salty Mediterranean punch.
• Roasted Red Peppers: Adds a sweet smoky note—pat dry to keep pastry crisp.
• Fresh Dill: It brightens up the filling with herbal freshness.
• Kalamata Olives: Pitted and chopped for tangy richness.
• Lemon Zest: Adds zing and balances creaminess with citrus aroma.
• Kosher Salt & Black Pepper: Essential seasonings to bring it all together.
• All-Purpose Flour: For dusting your work surface to prevent sticking.
• Frozen Puff Pastry: Thawed properly, it bakes into crispy, flaky layers.
• Part-Skim Mozzarella: Shredded for melty cheesiness that seals the deal.
• Egg: Lightly beaten for an egg wash that gives a shiny, golden finish.

Variations

I love how versatile this Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe is—you can easily tweak the filling or pastry to suit your taste or dietary needs. Feel free to experiment with different cheeses or add a little heat with spices!

• Add Feta and Mozzarella Mix: Sometimes I swap part of the mozzarella for ricotta for a creamier texture, which makes the filling extra luscious.
• Make It Vegan: Use dairy-free cream cheese and vegan cheese alternatives, and swap the egg wash for a plant-based milk glaze.
• Spicy Kick: Add red pepper flakes or a dash of smoked paprika to the filling for some warmth.
• Herbs Variation: Try swapping dill with fresh thyme or oregano for a different Mediterranean twist.

How to Make Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe

Step 1: Whip Up the Flavorful Filling

Start by combining your softened cream cheese with thawed, well-drained spinach, chopped artichoke hearts, feta, roasted red peppers, Kalamata olives, fresh dill, and lemon zest in a large bowl. Season generously with kosher salt and freshly ground black pepper. Mixing it all well ensures every bite bursts with balanced flavor.

Step 2: Roll Out Puff Pastry and Spread Filling

Lightly flour your work surface and unfold the thawed puff pastry. Roll it gently into a roughly 15 by 11 inch rectangle—this helps create even layers and makes rolling easier. Spread the cream cheese mixture evenly over the pastry, leaving about a half-inch border all around. Then sprinkle shredded mozzarella over the filling; this helps bind the pinwheels and adds gooey texture.

Step 3: Shape and Chill the Pinwheel Log

Starting from one long edge, carefully roll the puff pastry into a tight log, pinching along the seam to seal it well so the filling doesn’t leak during baking. Place the roll seam-side down on a parchment-lined baking sheet and pop it into the refrigerator for about 15 minutes. Chilling firms up the dough, making it easier to slice clean pinwheels later on.

Step 4: Slice and Prep for Baking

Preheat your oven to 400°F (200°C). Remove the chilled roll and transfer it to a cutting board. Using a sharp knife, cut the log into half-inch slices. If some slices look a little misshapen, give them a gentle pat with your fingers to round them out. Arrange the pinwheels on two parchment-lined baking sheets with a little space between them to let the heat circulate evenly.

Step 5: Brush and Bake to Perfection

Brush each pinwheel generously with the beaten egg wash—this step gives them that beautiful golden glow and crispy finish. Slide both baking sheets into the oven, rotating sheets front to back and switching top to bottom halfway through, for about 30 minutes. Keep an eye out for a golden-brown puff pastry that’s crisp and cooked through.

Step 6: Cool Slightly and Serve

Once baked, transfer your Mediterranean Spinach and Artichoke Puff Pastry Pinwheels to a wire rack to cool just enough so they’re safe to handle but still warm and inviting. These are best enjoyed fresh, when the puff pastry is flaky and the filling is soft and melty.

How to Serve Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe

Garnishes

I love sprinkling fresh chopped parsley or dill over the pinwheels just before serving—it adds a pop of color and that fresh garden-herb aroma that complements the Mediterranean flavors beautifully. A light drizzle of good-quality olive oil also boosts their richness and shine.

Side Dishes

These pinwheels pair wonderfully with a crisp green salad dressed in lemon vinaigrette or a simple cucumber and tomato Greek salad. For something heartier, I serve them alongside grilled chicken skewers or a bowl of chilled hummus to round out the Mediterranean feast.

Creative Ways to Present

For parties, I’ve arranged the pinwheels on a large wooden board surrounded by bowls of olives, roasted nuts, and fresh fruit slices—it turns the platter into a beautiful Mediterranean spread everyone loves to dig into. You can also stack them in a tiered serving tray to make your appetizer table look extra inviting.

Make Ahead and Storage

Storing Leftovers

I usually place leftover pinwheels in an airtight container in the fridge, separating layers with parchment paper to prevent sticking. They keep well for up to 3 days and still taste delicious when reheated.

Freezing

If I want to make them way ahead, I slice the pinwheels and freeze them flat on a baking sheet before transferring to a freezer bag. When ready to bake, I just pop frozen pinwheels onto a tray and bake a few extra minutes—no thawing needed!

Reheating

To reheat, I place the pinwheels on a baking sheet and heat in a 350°F oven for about 10 minutes until they’re warmed through and the pastry is crisp again. Microwaving tends to make them soggy, so baking is definitely my go-to method.

FAQs

Final Thoughts

This Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe holds a special place in my kitchen rotation because it’s both fuss-free and strikingly delicious. Whenever I make them, I feel like I’m sharing a little bit of sunshine and good times with whoever’s there to enjoy them. I truly hope you give this recipe a try soon—it’s one of those dishes that impresses with minimal effort and is guaranteed to bring smiles to your table.

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