Puff pastry rolls with spinach and artichokes

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Spinach and Artichoke Puff Pastry Rolls made with a rich, cheesy filling, frozen spinach, quartered artichoke hearts, and light, flaky puff pastry.

These Spinach and Artichoke Puff Pastry Rolls are the perfect appetizer when you need something that requires minimal effort and pays big dividends. It’s creamy, cheesy and stuffed with real spinach and artichokes for an unforgettable appetizer. All you need is 7 simple ingredients!

  1. A delicious twist on your favorite party dip
  2. What you need for Spinach and Artichoke Puff Pastry Rolls
  3. How to Make Spinach and Artichoke Puff Pastry Rolls
  4. Presentation suggestions
  5. How to Store Spinach and Artichoke Puff Pastry Rolls
  6. Spinach and Artichoke Puff Pastry Rolls Recipe

A delicious twist on your favorite party dip

Showing up to a potluck, Christmas party, or dinner with friends with a warm vegan spinach and artichoke dip in hand is always a safe choice. But this year, I wanted to take it a step further and transform the crowd’s favorite classic into a bite-sized party appetizer that was sure to impress.

Introducing these savory, creamy and incredibly delicious Spinach and Artichoke Puff Pastry Rolls. They’re everything you love about rich, creamy dip, rolled tightly in buttery flaky pastry, then baked until cheesy and golden.

It’s an appetizer to share that disappears in a few minutes and is appreciated by everyone. No one would guess that they are naturally dairy free and vegan!

What you need for Spinach and Artichoke Puff Pastry Rolls

Despite their impressive appearance, making this homemade appetizer only requires 7 ingredients.

ingredients for spinach and artichoke puff pastry arranged on a dark green kitchen counter
  • Puff pastry: If you’re feeling ambitious, you can go the homemade route, but I always buy frozen puff pastry from my local grocery store for ease and convenience.
  • Dairy-free cream cheese: I highly recommend using Kite-Hill Cream Cheese. It’s rich and creamy from almonds instead of oil, which means it won’t leak out of your pinwheels while cooking.
  • Garlic: Fresh is always better!
  • Spinach: I recommend frozen spinach that has been thawed and squeezed to remove any excess moisture (this is essential to prevent pinwheels from becoming soggy). If you are using fresh spinach, you will need to cook it before juicing and using it.
  • Artichoke hearts: Buy artichoke hearts packed in water, not oil. They not only have a more neutral flavor, but will help prevent the filling from being too oily and tasting too rich.
  • Dairy-free mozzarella cheese: Any grated cheese of your choice will do. Feel free to use your favorite!
  • Flour: Used to prevent puff pastry from sticking to the work surface.

How to Make Spinach and Artichoke Puff Pastry Rolls

a collage of six images showing the process of cooking spinach artichoke rolls
  1. Thaw puff pastry according to package directions.
  2. Do the spinach and artichoke filling.
  3. Using a rolling pin, to roll roll out the puff pastry to approximately 12″ by 13-14″.
  4. Spread on the spinach-artichoke cream cheese mixture evenly over the dough, leaving a 1″ border on one long edge.
  5. To roll ​the puff pastry, then cut into individual pinwheels with dental floss.
  6. Transfer pinwheels on a prepared baking sheet, then cook until golden brown.
  7. Serve hot, your choice. Appreciate!

Caitlin’s Cooking Tips

  • Cool before slicing. After rolling the puff pastry, it may be beneficial to chill it for about 30 minutes in the refrigerator. This will help firm up the dough, making it easier to slice without crushing the layers (especially if you cut with a sharp knife!).
  • Plan to thaw the puff pastry overnight. ​Depending on the brand, puff pastry sheets generally take several hours to thaw completely in the refrigerator. To make preparation as simple as possible, plan to put the puff pastry in the refrigerator the night before.
spinach artichoke rolls arranged on a cooling rack

Presentation suggestions

Golden puff pastry starters are best served warm and slightly crispy on the edges. They make the perfect party appetizer for virtually any occasion or an easy snack to serve on game day.

Spinach Artichoke Pinwheels even pair well with many of my other favorite quick appetizers and appetizers like these Vegan Baked Jalapeño Poppers, Vegan Stuffed Mushrooms, and these Crispy Oven Artichoke Fries.

If you’re looking for more flaky puff pastry recipes, you’ll also love these vegan apple turnovers, this wonderful mushroom pie and these mushroom puff pastry rolls!

How to Store Spinach and Artichoke Puff Pastry Rolls

Once cooked, these pinwheels are best enjoyed fresh, but leftovers will keep for up to 5 days in the refrigerator. Before storing them in an airtight container, allow the pinwheels to cool to room temperature.

Similar to my Mushroom Puff Pastry Pinwheels, this puff pastry appetizer can be frozen before baking. Follow the preparation instructions just before baking then place the pinwheels on a baking sheet lined with parchment paper.

Place the baking sheet in the freezer until solidly frozen, then transfer it to a freezer-safe container or freezer bag and freeze for up to 3 months. Bake frozen cheese pinwheels for 5 to 10 minutes longer than fresh, or until tender and golden.

six spinach artichoke rolls served on a white plate

Recipe FAQs

How to get perfect pinwheel shapes?

The best way to make perfect pinwheels is to roll the puff pastry tightly while keeping the filling inside. Me too strongly I recommend using dental floss to cut the pinwheels – a knife is much more likely to crush the pinwheels.

Can I prepare this appetizer in advance?

If serving this puff pastry appetizer during the holiday season, prepare the pinwheels, transfer them to a baking sheet lined with parchment paper, and cover the baking sheet tightly with plastic wrap. Store in the refrigerator for up to 24 hours or in the freezer for up to 3 months, then cook as usual!

Is Pepperidge Farm Puff Pastry Vegan?

Pepperidge Farm puff pastry is vegan, as are most sheets of store-bought puff pastry. Always check the ingredient list for animal derivatives just in case!

Can I make these pastry pins gluten free?

​If you have access to gluten-free puff pastry, it should work well! Be prepared to adjust baking time based on gluten-free baking, if necessary.

Should I brush my pinwheels with egg wash?

No need! The puff pastry browns beautifully on its own and without the need for egg wash.

Appreciate! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊

  • 1 sheet of puff pastry thawed according to package directions
  • 4 ounces dairy-free cream cheese softened at room temperature
  • 2 cloves garlic chopped
  • 1 teaspoon nutritional yeast optional
  • 1/4 teaspoon kosher salt
  • 3 ounces frozen spinach thawed and pressed
  • 7 ounces canned artichoke hearts drained, rinsed and cut into bite-sized pieces
  • 1/2 cup dairy-free mozzarella cheese
  • Flour to dust

  • Preparation: Defrost the puff pastry according to the package directions. Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.

  • Make the filling: Add cream cheese, garlic, nutritional yeast and salt to a medium bowl. Use an electric hand mixer to whip the cream cheese until smooth, about 1 minute (a food processor would also work for this step). Add the spinach, artichokes and mozzarella to the bowl and use a spatula to fold into the mixture until a thick, uniform dough forms.

  • Roll out the dough: Lightly dust a clean cutting board or work surface with flour, then place the puff pastry on it. Use a rolling pin to roll out the puff pastry until it measures approximately 12″ by 13-14″ (this doesn’t have to be exact). Use a firm spatula or knife to spread the spinach and artichoke mixture evenly over the dough, leaving a 1″ border on one long end of the dough.

  • To roll: Use a brush or your fingers to lightly brush the clean edge of the dough with water. Use both hands to roll the puff pastry toward the edge, applying additional pressure once you reach the end to seal the pastry.

  • Cut: Note: I highly recommend flossing for this step; otherwise, place the rolled dough in the refrigerator for 20 to 30 minutes first, so that it is firmer when using a knife. Slide a long piece of wire under the puff pastry roll, then cross the two strands on top to form a 1″ piece. Continue pulling the crossed strands until they cut through the roll entirely, then transfer – them on the baking sheet (see video for details) Repeat with the rest of the puff pastry until you have 12 to 14 pieces.

  • Cook: Bake on the top rack for 18 to 20 minutes, until the pastry is golden brown. Remove from oven and serve hot. Store leftovers in the refrigerator for up to 5 days.

Calories: 164kilocaloriesCarbohydrates: 13gProtein: 3gFat: 12gSaturated fat: 3gPolyunsaturated fats: 1gMonounsaturated fat: 4gSodium: 249mgPotassium: 51mgFiber: 2gSugar: 1gVitamin A: 831UIVitamin C: 1mgCalcium: 22mgIron: 1mg

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