If you love spinach artichoke dip and puff pastry, you’ll go bananas for these spinach artichoke swirls. These savory treats are so delicious, it’s impossible to eat just one! Plus, they’re beautiful so can be served as a compliment to your weekend brunch menu. Your guests will be begging for the recipe and “oohing and ahhing” in no time!
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Spinach Artichoke Swirls
Ingredients
- 1 puff pastry sheet
- 1 cup fresh spinach, chopped
- 1/4 cup artichokes, chopped
- 1/4 cup shredded parmesan cheese
- 1/8 cup cream cheese, softened
- 1/4 cup mayonaisse
- 1 garlic clove, minced
- salt to taste
- fresh cracked pepper to taste
- red pepper flakes to taste
- 1 egg for egg wash
Instructions
- Preheat oven to 400 degrees. Thaw 1 sheet of puff pastry.
- Mix together the above ingredients except the egg and puff pastry.
- Cut puff pastry sheet in half.
- Spread spinach artichoke mixture on one puff pastry sheet.
- Lay the other puff pastry on top of the spinach artichoke mixture so that the mixture is sandwiched between the puff pastry sheets.
- Using a sharp knife, cut puff pastry into 6 even strips (cut the long side so you have long strips rather than short strips).
- Twist each strip and roll into swirls (see photos below), making sure to tuck the ends under the swirls so it stays intact while baking.
- Brush each with egg wash (one egg beaten with 1 tsp water).
- Place on a parchment paper lined baking sheet. Bake at 400 degrees for 20-25 minutes or until golden brown and pastry is cooked through. Every oven is different so bake time may vary.
- Let cool and enjoy!
CAN THIS RECIPE BE DOUBLED?
Yes! These spinach artichoke swirls can absolutely be doubled. The above recipe is for 1 pastry sheet, which makes 6. However, you can easily double the recipe to make 12. In fact, I highly recommend it! 🙂
KITCHEN TOOLS AND EQUIPMENT
You will need a few standard kitchen tools for this recipe including a garlic press, a pastry brush for the egg wash and a baking sheet. You can find many of my favorite kitchen tools here.
BRUNCH MENU
These spinach artichoke swirls would be perfect as a part of a weekend brunch menu. Serve them alongside eggs, a fruit salad and mimosas. Yum! Just make sure to invite me. 🙂
NOTES FOR PRE-MADE SPINACH ARTICHOKE DIP
While you can buy spinach artichoke dip from the grocery store to use in this recipe, I would only recommend that if the dip has enough flavor. Otherwise, the swirls will be very bland. Trust me, I speak from experience when I say I have tried this as a short cut. The fresh ingredients were flat out better and had much more flavor than store bought with this particular recipe. Try adding additional garlic, salt, pepper and red pepper flakes to jazz up a store bought dip.
Looking for other spinach artichoke recipes? Try my Spinach Artichoke Bites!
Love puff pastry? Try my Cucumber Daisy Puff Pastries!
Thanks for stopping by my corner of the internet!
-The Chic(ish) Chick
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I’m so excited to try these!!!♥️
Author
Hope you love them!
Can you prepare these the day before and bake the day of the brunch?
Author
You can prep the filling the day before and refrigerate. Wait until the day of your party to fill and bake.
Can you use Phyllo instead of puff pastry?
Author
No, they are totally different kinds of dough.
You didn’t specify what kind of artichokes— marinated , jarred , canned? I would like to make them for a church social coming up. How large are these?
Author
You can use any artichokes you like – canned or jarred. I typically buy the canned – not marinated. Each swirl is hand held size – approximately 3 inches in diameter, depending on how tight you roll them.
Hi,
Can you make these in advance, and freeze them?
Author
No, they are best the day of. You can make the filling a day in advance though.
Will they be ok if I make the day before and serve room temperature
Author
They are best served the same day. I would not make the day before and leave out.
Is it one puff pastry sheet cut in half or you used two puff pastry sheets put them on top because the pepperidge farm comes with two rolls
Author
One sheet, cut in half.
Nutritional facts please:)
Can they be frozen before baking?
Author
I’m afraid I have never tested that!
Can I make it without artichopes?
Author
Yes!
This looks so good! What a great combination of flavors!
Author
Thank you!