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Feature image with closeup of spinach artichoke pinwheels on a platter

Spinach Artichoke Pinwheels

Prep Time 5 mins
Cook Time 18 mins
Total Time 23 mins
Servings 12


  • 1 puff pastry sheet 10" X 15" X 1/8" thawed
  • 1 cup leftover spinach artichoke dip from this recipe or your own favorite recipe, lightly warmed to soften for spreading
  • 2 tablespoons grated Parmesan cheese


  • Preheat oven to 400°F.
  • On a medium-floured surface, unfold the puff pastry sheet so that it lays flat. Use fingers to pinch the two sides of the creases together to reinforce the dough.
  • Using a rolling pin, stretch the puff pastry by about 1/4 inch on all sides so make it slightly thinner.
  • Spread the leftover spinach artichoke dip evenly over the entire sheet, going very close to the edges.
  • Roll tightly from one short edge to create a smooth, even roll.
  • Using a sharp knife or a blade pizza cutter, cut 12 pinwheels, about 1/2" to 3/4" wide.
  • Place pinwheels flat on a parchment-covered baking sheet at least 1 inch apart as the pinwheels will puff up during baking. Reshape any as needed to make round again after cutting.
  • Sprinkle a little grated Parmesan on top of each.
  • Bake for 18-20 minutes or until the puff pastry and the Parmesan topping are golden brown.
  • Serve warm or cold.