Spinach and Artichoke Pinwheels

Name: Spinach and Artichoke Pinwheels
Prep time: 10 min
Cook time: 20 min
Total time: 90 min
Yield: 24
Cuisine: American
Ingredients: 10 oz Spinach (10 oz package frozen chopped spinach thawed); 14 oz Artichoke Hearts (14 oz can artichoke hearts drained and chopped(I use 1/2 marinated artichokes and 1/2 reg-it gives them more flavor)); ½ cup Mayonnaise (1/2 cup mayonnaise I used light mayo); ½ cup Parmesan Cheese (1/2 cup grated Parmesan cheese); 1 tsp Onion Powder (1 teaspoon onion powder); 1 tsp Garlic Powder (1 teaspoon garlic powder); ½ tsp Black Pepper (1/2 teaspoon pepper); 17.3 oz Puff Pastry (17.3 oz package frozen puff pastry); 1 tbsp Egg (1 egg mixed with 1 tbsp of water for the egg wash)

Savory pinwheel appetizer made with a creamy spinach-artichoke filling rolled in puff pastry, sliced, and baked until golden.

90 minAmerican

Servings24

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Vegetarian
Pescatarian

Steps

1Thaw puff pastry at room temperature 30 minutes.
2Drain spinach well, pressing between layers of paper towels, or cheesecloth.
3Stir together spinach, artichoke hearts, and next 5 ingredients.
4Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap.
5Spread half of the spinach mixture evenly over pastry sheet, leaving a 1/2-inch border.
6Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap.
7Repeat procedure with remaining pastry and spinach mixture.
8Freeze 30 minutes; cut into 1/2-inch-thick slices.
9Mix 1 egg and 1 tablespoon water in a small dish. Brush egg mixture on each piece before baking.
10Bake at 400° for 20 minutes or until golden brown.