Spinach-Artichoke Puff Pastry Appetizers (Make-Ahead)

If you love ham and cheese puff pastry pinwheels then you’re gonna love this vegetarian version. The creamy mixture is reminiscent of spinach and artichoke dip, and it’s rolled and baked into delicious hand-held swirls of flaky crust.

This has been one of my go-to party appetizers for over 20 years. As I always say, “it’s not a party without something with spinach and artichokes on the menu.”

You can serve these warm or as a room temperature appetizer. For a party menu add smoked sausage bites and a cheese ball to complete the menu. Then stick with the puff pastry theme and serve Nutella stuffed bites for dessert.

PARTY TIP: For a larger crowd, double the recipe. For a small gathering cook one of the prepared rolls and freeze the other one for another time.

Ingredient Notes

• Frozen Puff Pastry Sheets. I always use Pepperidge Farm brand puff pastry in the freezer section. There are two sheets rolled up in each package. Let it thaw on the counter for about 30 minutes or until softened enough to unroll. If it starts to crack or break apart, stop and let it to continue to thaw before unfolding it.
• Frozen Chopped Spinach. I always look for the 10-ounce boxes of frozen chopped spinach. If you can only find regular spinach, you will need to give it a rough chop after you’ve thawed it. That way it’s easier to mix and eat.
• Artichoke Hearts. You want to use canned artichokes packed in brine, NOT the marinated artichokes packed in oil. If your store only has “artichoke hearts” or “artichoke quarters” you will need to chop them finely. If you can find “chopped artichoke hearts” then you are good to go; just drain the liquid from the can.

Step-By-Step Instructions

1. Thaw the frozen spinach according to package directions. Let it cool long enough so you can easily handle it; then place it in a clean towel and ring out all the liquid.
2. Once it’s drained completely it will be in a tight ball. Separate it with your hands and give it a rough chop if needed. That makes some of the more fibrous or stringy pieces easier to mix in and eat.

3. Combine the filling ingredients and spread half the mixture over each of the pastry sheets. Leave a little space around the edges as it will spread out as you begin to roll it up.
4. One side of the pastry will typically be longer; start rolling the long side in a jellyroll fashion and then wrap in plastic wrap. Freeze it at this point for later use, or for 30 minutes before slicing and baking.

5. Slice the long pastry rolls into ½-inch slices and place them flat on a parchment-lined baking sheet to cook. At this point you can keep them refrigerated until you’re ready to pop them in the oven.

How To Freeze Ahead

Follow the instructions above, up to Step 4. Wrap the unbaked rolls tightly in plastic wrap and freeze for 3 to 5 months. When you’re ready to cook them, remove from the freezer for about 15 minutes, or until you can cut through with a serrated knife (they should still be firm in the center though).

Cut the slices and bake as directed.

Tips and Tricks

• Make sure your spinach and artichokes are chopped finely so they’re easy to mix and eat. If you have a mini food processor it does a fantastic job at chopping the artichoke hearts.
• Use a large serrated knife (like a bread knife) to cut the slices. That way you don’t press the rolls down as you cut through.
• There’s really no need for an egg wash on these. I’ve make them a hundred times and they’re perfect without it.

I feel certain you’re going to love spinach and artichoke appetizers as much as we do. You can freeze them now for your next gathering!