Spinach and Artichoke Puff Pastry Swirls (Pinwheels)
User Reviews
4.7
Spinach and Artichoke Puff Pastry Swirls (Pinwheels)
Description
Spinach and Artichoke Puff Pastry Swirls bring together softened onion, garlic, and a hint of chili flakes cooked in olive oil, mixed with drained spinach and artichoke hearts. These vegetables are combined with grated Gruyère and Parmesan cheeses to create a flavorful filling. The mixture is spread over puff pastry sheets, which are rolled up and sliced into pinwheels before baking to a golden crisp. The baking temperature and layers of cheese contribute to a rich, savory taste with a contrast between the crispy pastry and tender, flavorful filling.
These swirls serve well as appetizers or party snacks, offering a hand-held presentation. Their size and texture make them convenient for casual snacking or alongside a light salad for a small meal. Depending on the brand and thickness of the puff pastry, the final yield and crispness will vary, providing either larger, softer spirals or smaller, crisper bites.
The recipe notes suggest using all-butter puff pastry for best results and indicate that prepared swirls can be refrigerated for up to one day before baking. Egg wash applied carefully helps achieve a nicely browned finish without dislodging the filling. The swirls are crispy when freshly baked but soften after a day, although remaining enjoyable. Vegetarian versions require substituting cheeses made without animal rennet.
Ingredients
- 1 tablespoon olive oil
- ¾ cup onion finely chopped
- 2 cloves garlic finely chopped
- crushed chili flakes pinch
- 1 spinach thawed and squeezed of extra water, frozen, chopped, 10-ounce package
- 1 artichoke hearts drained, squeezed of extra liquid, and roughly chopped (about 1 ½ cups / 10 small or 5 large artichoke hearts, 14-ounce can
- 5 ounces gruyere cheese grated, about 1 ½ cups, or Comte or Emmentaler cheese
- ¼ cup Parmigiano-Reggiano cheese grated, or pecorino Romano cheese
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 puff pastry thawed (the size will depend on the brand, frozen, 17.3 to 18.3-ounce package
- 1 egg large
Instructions
- Heat oven to 400ºF. Line 2 to 3 baking sheets with parchment paper, and set aside. The number of baking sheets will depend on the brand of puff pastry (it's size) and your resulting yield.
- Heat the olive oil in a small skillet over medium heat. Add onion, garlic, and chili flakes. Cook until softened and translucent, about 3 to 4 minutes. Remove from pan, transfer to a mixing bowl and set aside to cool.
- Add the spinach and artichokes to the mixing bowl. Stir in Gruyère and Parmesan. Season with salt and pepper to taste.
- Unfold or unroll one of the two puff pastry sheets on lightly floured surface. Lightly flour both sides of the pastry if it seems wet or sticky at all. If the pastry is folded, make sure the seams are running vertically and the “ugly” side is facing you. The long side of the pastry should be at the top and bottom of your work surface, with the shorter sides on the left and right. Top with half the vegetable-cheese mixture, leaving a ½-inch border.
- In small bowl beat egg with 1 tablespoon water. Brush the furthest edge with a little egg wash. Starting at the end closest to you, roll up pastry, jelly-roll-style, sealing the roll with the egg wash edge. Roll neither tightly nor too loosely. You want enough looseness for the puff pastry inside the coil to have room to expand, but tight enough that the fillings don’t completely fall out when you transfer to baking sheets. Repeat with the other puff pastry sheet and the remaining filling. If the rolls seems soft, freeze them for about 10 to 15 minutes to firm up and allow for easier slicing.
- Cut each roll into ½-to-¾-inch-thick slices, using the puff pastry’s seams to guide you, if they exist. Lay slices flat 2-inches apart on parchment-lined baking sheets. Lightly brush with egg wash on the sides and top of each roll. You may want to you more of a dabbing motion so you don't dislodge any of the filling or get big drips of egg on your pan. Bake 25 to 30 minutes, or until golden, rotating the sheets from top to bottom and front to back partway through.
- Depending on the resistance of your parchment paper brand these will either slide right off or stick a little in the middle where the cheese melts, but gently pry them free with a spatula with minimal effort. Serve warm or at room temperature. These are best the day they are made.
Notes
- Use all-butter puff pastry for better flavor and texture, choosing brand thickness based on desired crispiness and spiral size.
- Apply egg wash gently by dabbing to prevent filling from shifting and to avoid excess egg wash on the baking sheet.
- You can prepare and roll the puff pastry swirls up to one day ahead; store rolled logs covered in the refrigerator before slicing and baking.
- Freshly baked swirls have a crisp texture that softens by the second day but remain tasty.
- For vegetarian diets, substitute cheeses made without animal rennet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35to 42 swirls
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 73kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 90mg | 4% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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