Description
These easy Spinach Artichoke Swirls feature golden, flaky puff pastry filled with creamy spinach, tender artichokes, Parmesan cheese, and garlic. Perfect for parties, holiday gatherings, game day snacks, or a delicious appetizer that’s ready in just 40 minutes!
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 cup fresh spinach, chopped
- ¼ cup artichokes, chopped and well-drained
- ¼ cup shredded Parmesan cheese
- ⅛ cup (2 tablespoons) cream cheese, softened
- ¼ cup mayonnaise
- 1 garlic clove, minced
- Salt, to taste
- Freshly cracked black pepper, to taste
- Red pepper flakes, to taste
- 1 large egg, for egg wash
- 1 teaspoon water, for egg wash
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and thaw the puff pastry according to package instructions.
- Prepare the Filling: In a medium bowl, combine the chopped spinach, artichokes, Parmesan cheese, softened cream cheese, mayonnaise, and minced garlic. Season with salt, black pepper, and red pepper flakes. Mix until creamy and well combined.
- Prepare the Puff Pastry: Place the thawed puff pastry on a lightly floured surface. Cut it into two equal rectangles.
- Add the Filling: Spread the spinach artichoke mixture evenly over one pastry rectangle, leaving a small border around the edges. Place the second rectangle on top and gently press down.
- Cut into Strips: Using a sharp knife or pizza cutter, cut the filled pastry lengthwise into 6 even strips.
- Shape the Swirls: Gently twist each strip, then roll it into a spiral. Tuck the ends underneath to help the swirls hold their shape during baking.
- Apply Egg Wash: Whisk together the egg and 1 teaspoon of water. Lightly brush the tops and exposed pastry edges of each swirl.
- Bake: Arrange the swirls on the prepared baking sheet, leaving space between them. Bake for 20–25 minutes, or until puffed, golden brown, and cooked through.
- Cool and Serve: Allow the Spinach Artichoke Swirls to cool for about 5 minutes before serving. Enjoy warm!
Notes
- Keep Pastry Cold: Work with cool puff pastry for the flakiest texture. Refrigerate briefly if it becomes too soft.
- Drain Artichokes: Remove excess moisture to prevent soggy pastry.
- Cheese Variations: Add mozzarella or feta for extra cheesy flavor.
- Make Ahead: Assemble and refrigerate for up to 24 hours. Brush with egg wash just before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Freezing: Freeze baked, cooled swirls for up to 2 months for best quality.
- Reheating: Warm at 350°F for 8–10 minutes or until heated through.
- Serving Suggestion: Serve with garlic aioli, ranch dressing, or marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 swirl
- Calories: 275 kcal
- Sugar: 1.5 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 43 mg