Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe

I absolutely adore making these Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe because they bring such a burst of flavor wrapped in crisp, buttery puff pastry. Whenever I serve these at gatherings, they disappear fast—people just can’t get enough of that creamy, tangy filling paired with the delicate crunch of puff pastry. If you’re looking for a fancy yet surprisingly easy appetizer or snack, this recipe is a total winner.

What really makes this Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe stand out is the balance of ingredients—creamy feta and cream cheese, bright lemon zest, salty olives, and roasted red peppers all mingling with tender spinach and artichokes. These pinwheels work beautifully for parties, afternoon tea, or even a light lunch. I love how versatile they are, and you’ll find they’re just as perfect warm or at room temperature.

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Ingredients You’ll Need

The magic of this Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe lies in the synergy of creamy, tangy, savory, and fresh ingredients. When shopping, look for good-quality puff pastry and fresh dill to elevate the flavor even more.

• Cream Cheese: Use softened to room temperature for easy mixing and a creamy filling texture.
• Frozen Chopped Spinach: Be sure to thaw and squeeze out as much moisture as possible to keep the pastry crisp.
• Artichoke Hearts: Drain and chop finely to spread evenly and prevent sogginess.
• Feta Cheese: Adds that gorgeous salty, tangy pop that’s essential for Mediterranean flavors.
• Roasted Red Peppers: Make sure they’re well drained and patted dry for the best texture.
• Fresh Dill: This herb brightens up the filling and brings a lovely aroma.
• Kalamata Olives: Pit and chop finely for bursts of briny goodness.
• Lemon Zest: Adds a fresh, citrusy lift that you don’t want to skip.
• Kosher Salt & Black Pepper: Essential for seasoning just right.
• All-Purpose Flour: For dusting your work surface to prevent sticking.
• Frozen Puff Pastry: Thawed; make sure it’s fresh for the crispiest, flaky layers.
• Mozzarella Cheese: Adds a gentle melt and subtle creaminess on top of the filling.
• Egg: Lightly beaten for brushing, helping you get that golden shine.

Variations

I love to mix things up depending on what I have on hand and who I’m serving. Feel free to experiment with the ingredients to suit your taste or dietary needs—this recipe is super forgiving and flexible.

• Cheese Swap: I’ve replaced feta with goat cheese for a creamier texture; it’s so delicious and gives the pinwheels a tangier note.
• Vegan Version: Try using vegan cream cheese and vegan mozzarella alternatives; the filling stays flavorful, and the puff pastry often has a vegan option too.
• Herb Variations: Adding fresh basil or parsley instead of dill makes a fresh flair that some guests really enjoy.
• Extra Veggies: Toss in some finely chopped sun-dried tomatoes or sautéed mushrooms for a different twist I’ve often tried with great success.

How to Make Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe

Step 1: Whip Up the Flavorful Filling

Start by combining your cream cheese, squeezed-dry spinach, chopped artichoke hearts, crumbled feta, roasted red peppers, Kalamata olives, fresh dill, and lemon zest in a big bowl. Season it well with kosher salt and freshly ground black pepper—don’t be shy here, seasoning is key! I like to mix everything until it’s perfectly blended, with no large chunks, so every bite is balanced.

Step 2: Roll Out and Fill the Puff Pastry

On a lightly floured surface, unfold your thawed puff pastry and gently roll it out into a 15″ x 11″ rectangle. Don’t overwork it, or you might lose the flaky layers. Spread your cream cheese mixture evenly over the pastry, leaving about a 1/2″ border around the edges. Then sprinkle shredded mozzarella over the top—this adds that lovely melty layer. Now, starting from one of the long edges, roll the pastry tightly into a log, and seal the seam by pinching the edge. Transfer the roll seam-side down onto a parchment-lined baking sheet, then pop it in the fridge for about 15 minutes to chill. This step makes slicing neater and helps the pinwheels hold their shape during baking.

Step 3: Slice and Ready for Baking

Preheat your oven to 400°F (200°C). Take the chilled roll out and place it on a cutting board. Using a sharp knife, slice it into 1/2-inch thick pinwheels. Sometimes the slices aren’t perfectly round because of the rolling and slicing, so use your fingers to gently shape each into a neat circle—that little touch makes them look so inviting. Arrange them spaced evenly on two parchment-lined baking sheets to allow airflow and even cooking. Brush each pinwheel lightly with the beaten egg wash; this gives the perfect golden, shiny finish.

Step 4: Bake Until Golden and Crispy

Bake in the preheated oven for about 30 minutes, rotating your baking sheets front to back and top to bottom halfway through. This rotation makes sure the pinwheels brown evenly on all sides. Keep an eye on them towards the end—the puff pastry is done when it’s golden brown and crisp. I’ve learned that every oven can vary a bit, so trust your eyes and nose!

Step 5: Cool and Serve

Once baked, transfer the pinwheels to a wire rack to cool slightly—it helps keep them crisp and prevents sogginess. These are best enjoyed warm or at room temperature. I sometimes wait until they’re just a bit cooled before serving, as the filling will still be creamy and delicious without burning anyone’s mouth.

How to Serve Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe

Garnishes

I like to sprinkle a little extra fresh dill or lemon zest right before serving—it adds a fresh pop that brightens the pinwheels visually and flavor-wise. Sometimes a side of tangy tzatziki or a light drizzle of olive oil with a sprinkle of za’atar elevates them even more.

Side Dishes

These pinwheels pair wonderfully with a crisp Greek salad or a simple bowl of olives and marinated vegetables. For a larger gathering, I often serve alongside hummus and fresh pita bread to round out a Mediterranean spread.

Creative Ways to Present

For parties, I arrange the pinwheels in a circular pattern on a large platter with small bowls of dipping sauces in the center—it really wows guests! Another great way is to stack them in a tiered serving tray mixed with other Mediterranean finger foods, making a vibrant appetizer display that’s as inviting as it is tasty.

Make Ahead and Storage

Storing Leftovers

I store leftover pinwheels in an airtight container in the fridge for up to 3 days. I find refrigerating on a wire rack inside the container helps keep the bottoms from getting soggy, which makes reheating much better.

Freezing

You can freeze the pinwheel log before slicing. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to a month. When you’re ready to bake, thaw in the fridge overnight, slice, brush with egg wash, and bake as usual. I’ve had great success with this method when prepping for holiday gatherings.

Reheating

To reheat, I recommend placing leftover pinwheels on a baking sheet and warming them in a 350°F oven for 8-10 minutes. This keeps the pastry crisp better than microwaving, which can make them soggy. If you like, a quick brush of olive oil before reheating can add some extra moisture and shine.

FAQs

Final Thoughts

This Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe is one of those dishes I always feel proud serving because it tastes like you put in a lot of effort, but really, it’s straightforward. I love how it combines simple ingredients into something festive and flavorful. Next time you want to impress friends or just enjoy a delicious snack at home, give these pinwheels a try—you’ll enjoy the process and the amazing results as much as I do!

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