Puff Pastry Spinach Artichoke PInwheels

Spinach Artichoke PInwheels made with puff pastry are an easy finger food appetizer. Using either regular or gluten-free puff pastry, these crispy pinwheels are filled with a tantalizing mixture of cheese, artichokes and spinach!

📝 Ingredients

• 4 oz. cream cheese, (softened)
• 2 large eggs, (1 for the filling, one to brush on the pastry)
• 1 or 2 cloves garlic, (minced)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper, (freshly ground)
• 5 oz. frozen spinach, (thawed and firmly squeezed out)
• 1 14 oz. can artichoke hearts, (well drained, rinsed and chopped)
• 1 green onion, (sliced)
• 2 oz. feta cheese, (crumbled)
• 1/2 cup Parmesan cheese (grated)
• 2 sheets puff pastry, (thawed, regular or gluten-free)

👨‍🍳 Instructions

1. 1Assemble all your ingredients first. Make sure the cream cheese is softened, the eggs are at room temperature and the spinach and artichokes have been drained and squeezed to remove excess moisture. Mince the garlic, slice the green onion, and grate the Parmesan cheese.
2. 2You'll know the cream cheese is soft enough if you can flatten it easily with a spatula. In a medium bowl, use a fork to combine the cream cheese, one eggs, minced garlic, oregano and black pepper.
3. 3Add the sliced green onion, feta cheese, drained and squeezed spinach and chopped artichokes and Parmesan cheese to the bowl. Stir until well combined. Set aside.
4. 4On a floured board or preferably a piece of parchment paper, roll out a sheet of puff pastry. If your puff pastry comes already rolled in sheets (like Pepperidge Farm, for example) you won't need to roll it out. Depending on the brand you're using, you should be able to end up with a square about 10 x 10 or 12 x 12.
5. 5Spread a thin layer of the spinach artichoke mixture on the sheet of puff pastry.
6. 6Using the parchment paper to get it started, roll up the sheet of puff pastry into a log. Don't roll too tightly, as the pastry needs room to expand. On the other hand, don't roll so loosely that the filling falls out.
7. 7Beat the second egg and brush the pastry log all over. Using a sharp or serrated knife, slice the log into rounds about 1/2 inch thick.
8. 8Arrange the slices flat on a parchment paper lined baking sheet about 2 inches apart. Bake in a preheated 400°F. oven for 18 - 20 minutes or until the pastry is puffed, golden brown and crispy.
9. 9Remove from the oven and let cool for 5 minutes, then transfer to a serving dish and serve with napkins.