Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe

I absolutely love sharing this Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe because it’s one of those appetizers that feels fancy but is surprisingly easy to make. Whenever I bring these to a gathering, they disappear fast – people just can’t get enough of that flaky, golden puff pastry wrapped around a creamy, tangy filling. Whether it’s a casual get-together or a special occasion, you’ll find that these pinwheels impress without any stress.

When I first tried this recipe, I was hooked by the burst of Mediterranean flavors – the salty feta, briny olives, fresh dill, and a hint of lemon zest all coming together in every bite. The best part? You can make these ahead of time and pop them in the oven just before guests arrive. I’m excited to walk you through every detail of this Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe so you can enjoy them just as much as my family and friends do!

this …

Ingredients You’ll Need

The ingredients in this Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe are easy to find and work beautifully together. I love how the tangy feta and lemon zest brighten the creamy spinach and artichoke mixture, while the Kalamata olives add a lovely briny contrast.

• Cream Cheese: Softened cream cheese creates that luscious base for the filling – make sure it’s at room temp for easy mixing.
• Frozen Chopped Spinach: Thaw and squeeze out all extra moisture to avoid soggy pastry later.
• Artichoke Hearts: Finely chopped and well-drained so they blend perfectly into the mix without adding wateriness.
• Feta Cheese: Crumbled feta adds tang and saltiness, making the filling pop.
• Roasted Red Peppers: Chopped and patted dry, they add sweetness and color.
• Fresh Dill: Finely chopped dill brings that fresh, herbaceous note that screams Mediterranean.
• Kalamata Olives: Pitted and chopped for that ideal briny kick.
• Lemon Zest: Adds brightness and cuts through the richness.
• Kosher Salt & Freshly Ground Black Pepper: To season and balance all the flavors.
• All-Purpose Flour: For dusting the surface so your puff pastry doesn’t stick as you roll.
• Frozen Puff Pastry: Thawed according to package instructions – this is your golden, flaky, buttery wrap.
• Mozzarella: Low-moisture and shredded, it melts beautifully and adds gooeyness to the filling.
• Egg: Lightly beaten for brushing the pinwheels, helping them brown beautifully.

Variations

One of the things I love most about this Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe is how easy it is to customize. Feel free to swap or add ingredients based on what you like or what you have on hand—personal touches make it all the more special.

• Variation: For a vegan version, I once replaced cream cheese with a cashew-based spread and omitted the mozzarella and feta. The flavor was still amazing, and no one missed the dairy!
• Variation: Sometimes I add a pinch of red pepper flakes to the filling to give it a subtle spicy kick that my family adores.
• Variation: If you’re short on time, you can buy pre-chopped spinach and marinated artichokes to speed things up without compromising flavor.
• Variation: For extra freshness, I sometimes sprinkle toasted pine nuts on the filling before rolling it up for a bit of crunch.

How to Make Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe

Step 1: Whip Up the Flavorful Filling

Start by combining the softened cream cheese, well-drained spinach, chopped artichoke hearts, crumbled feta, chopped roasted red peppers, chopped Kalamata olives, fresh dill, and lemon zest in a large bowl. Season with salt and freshly ground black pepper to taste – I usually go easy at first and adjust after mixing because the feta and olives add quite a bit of saltiness. Stir everything together gently until it’s evenly mixed and full of vibrant color. This filling is the heart of your pinwheels, so taste it to make sure the flavors sing!

Step 2: Prepare Your Puff Pastry Canvas

Lightly dust your work surface with all-purpose flour so the puff pastry doesn’t stick. Carefully unfold your thawed puff pastry sheet and gently roll it into a 15×11-inch rectangle – just enough to even it out and give you a smooth surface to spread on. Don’t overwork the dough because you want it to puff up nicely. Spread your cream cheese mixture evenly over the pastry, leaving a 1/2-inch border all around—it helps seal the edges properly when rolled. Then sprinkle the shredded mozzarella evenly over the top for that lovely gooey layer.

Step 3: Roll, Chill, and Slice

Starting from the long side, gently but firmly roll the pastry into a tight log. Pinch the seam to seal it well—this keeps everything locked inside while baking. Transfer the roll seam-side down onto a parchment-lined baking sheet, then pop it in the fridge to chill for about 15 minutes. Chilling firms up the dough and filling, making slicing much easier and cleaner later on. When it’s ready, slice the log into 1/2-inch thick pinwheels. If any come out a bit lopsided, just use your fingers to gently pat them round again – no worries, they still bake up beautifully!

Step 4: Bake to Golden Perfection

Arrange your pinwheels on two parchment-lined baking sheets, leaving a little space between each so they can puff. Brush each pinwheel with the beaten egg wash – this is what gives them their beautiful golden color and shiny finish. Bake in a preheated 400°F oven, rotating the sheets halfway through (front to back and switching top to bottom) to ensure even browning. After about 30 minutes, they should be golden brown, crisp, and just irresistible. Let them cool a bit on a wire rack before serving so they hold their shape and aren’t too hot for your guests.

How to Serve Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe

Garnishes

I like to serve these pinwheels with a sprinkling of fresh chopped parsley or more fresh dill on top for an added pop of green and fresh aroma. A little squeeze of fresh lemon just before serving adds brightness and complements the lemon zest in the filling. For something extra special, a light drizzle of good-quality olive oil or a side of tzatziki dipping sauce pairs wonderfully too.

Side Dishes

These Mediterranean Spinach and Artichoke Puff Pastry Pinwheels are great on their own but also shine alongside a crisp Greek salad or a platter of fresh veggies and hummus. If you want to make a full Mediterranean-inspired spread, add some marinated olives, roasted nuts, and pita chips – your guests will be delighted.

Creative Ways to Present

For parties, I’ve tried arranging the pinwheels in a spiral pattern on a large platter with sprigs of fresh herbs tucked around – it always looks stunning and inviting. You can also serve them skewered with toothpicks for easy grabbing. During holidays, I like to add colorful bell pepper or tomato slices as a garnish to brighten up the tray and tie into the Mediterranean color palette.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftover pinwheels in an airtight container in the fridge for up to 3 days. They keep their flavor well but the pastry will lose a bit of its crispness, which can easily be revived when reheated.

Freezing

One of the best discoveries I made with this recipe is that you can freeze the rolled log before slicing for up to a month. Just wrap it tightly in plastic wrap and foil. When ready, slice the chilled log and bake straight from the freezer—just add a few extra minutes to the baking time. This makes it a fantastic make-ahead appetizer option.

Reheating

I like to reheat leftover pinwheels in a 350°F oven for about 10 minutes to crisp them back up without drying them out. Avoid microwaving as that makes the puff pastry soggy. A quick oven refresh brings back the flaky, golden texture like they’re freshly baked.

FAQs

Final Thoughts

This Mediterranean Spinach and Artichoke Puff Pastry Pinwheels Recipe has quickly become a favorite in my kitchen because it hits that perfect balance of simple prep, striking flavor, and elegant presentation. Whether you’re cooking for friends, family, or just craving a special snack, these pinwheels never disappoint. Give them a try—I promise they’ll become a go-to in your recipe collection, just like they did in mine!

Print