Spinach Artichoke Swirls Recipe
Introduction
These Spinach Artichoke Swirls are a delicious twist on the classic dip, wrapped in flaky puff pastry for a perfect appetizer or snack. Crispy on the outside and creamy on the inside, they are sure to impress at any gathering.
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 mayonnaise
- 1 garlic clove, minced
- Salt to taste
- Fresh cracked pepper to taste
- Red pepper flakes to taste
- 1 egg (for egg wash)
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit and thaw the puff pastry sheet according to package instructions.
- Step 2: In a bowl, mix together the chopped spinach, artichokes, parmesan cheese, softened cream cheese, mayonnaise, minced garlic, salt, pepper, and red pepper flakes until well combined.
- Step 3: Cut the puff pastry sheet in half to create two rectangles.
- Step 4: Spread the spinach artichoke mixture evenly over one half of the puff pastry.
- Step 5: Place the other puff pastry half on top, pressing gently to sandwich the filling between the two layers.
- Step 6: Using a sharp knife, cut the layered pastry into six long strips by slicing along the longer side of the rectangles.
- Step 7: Twist each strip gently and then roll it into a swirl shape, tucking the ends underneath to keep them secure during baking.
- Step 8: Beat the egg with a teaspoon of water to make an egg wash. Brush each swirl with the egg wash to ensure a golden, shiny crust.
- Step 9: Place the swirls on a parchment paper-lined baking sheet with some space between each one.
- Step 10: Bake in the preheated oven for about 25 minutes, or until the pastry is puffed and golden brown. Baking time may vary depending on your oven.
- Step 11: Remove from the oven and let cool slightly before serving. Enjoy warm!
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or substitute mozzarella for parmesan.
- You can swap mayonnaise for Greek yogurt for a lighter option.
- Make sure the cream cheese is softened to help the mixture spread easily.
- Try adding chopped sun-dried tomatoes or olives for a Mediterranean twist.
Storage
Store leftover swirls in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or regular oven at 350 degrees Fahrenheit for 5-7 minutes to restore crispiness. Avoid microwaving to keep the pastry flaky.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out all excess moisture before mixing to avoid soggy pastry.
Can I prepare these swirls ahead of time?
Absolutely. Assemble the swirls, then refrigerate them uncovered for up to 2 hours before baking. This helps to keep the pastry crisp when baked.
PrintSpinach Artichoke Swirls Recipe
Delightful and savory Spinach Artichoke Swirls made with puff pastry, packed with a creamy mixture of spinach, artichokes, parmesan, and garlic. These bite-sized swirls are perfect as appetizers or party snacks, featuring flaky, golden-brown pastry twists baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 swirls 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Puff Pastry
- 1 sheet puff pastry, thawed
Filling
- 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 mayonnaise
- 1 garlic clove, minced
- Salt, to taste
- Fresh cracked pepper, to taste
- Red pepper flakes, to taste
Egg Wash
- 1 egg, beaten with 1 tsp water
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C), ensuring it reaches the right temperature for baking the puff pastry evenly.
- Prepare Puff Pastry: Thaw one sheet of puff pastry according to package instructions, then cut it in half to create two equal-sized rectangular halves.
- Make Filling Mixture: In a bowl, combine the chopped spinach, artichokes, shredded parmesan, softened cream cheese, mayonnaise, minced garlic, salt, fresh cracked pepper, and red pepper flakes. Mix well until fully blended.
- Assemble Layers: Spread the spinach artichoke mixture evenly over one half of the puff pastry sheets, leaving a small border around the edges. Lay the other half of the puff pastry sheet directly on top, sandwiching the filling between the two pastry layers.
- Cut Strips: Using a sharp knife, cut the layered puff pastry along the long side into 6 even long strips to prepare for twisting.
- Form Swirls: Take each strip, twist it gently to form a spiral shape, then roll each twist into a circular swirl. Tuck the ends of the strips underneath each swirl to secure them for baking.
- Apply Egg Wash: Brush the top of each swirl generously with the egg wash made from beaten egg and water. This will help them achieve a beautiful golden color.
- Bake: Place the swirls onto a baking sheet lined with parchment paper. Bake in the preheated oven at 400°F (200°C) for about 25 minutes, or until the puff pastry is golden brown and fully cooked. Note that oven baking times may vary.
- Cool and Serve: Allow the swirls to cool slightly on a wire rack before serving to enjoy their crisp texture and warm filling.
Notes
- Ensure the puff pastry is fully thawed but still cold to work with it effectively.
- Use fresh spinach for the best texture and flavor; wilted spinach can add excess moisture.
- You can substitute mayonnaise with Greek yogurt for a tangier twist.
- If you prefer less heat, reduce or omit the red pepper flakes.
- Swirls can be prepared ahead and refrigerated before baking—just add a couple extra minutes to the baking time if baking chilled.
- Serve warm for the best taste and texture, and they pair wonderfully with a light dipping sauce or marinara.
Keywords: spinach artichoke swirls, puff pastry appetizer, spinach artichoke pastry, party snacks, vegetarian appetizer, baked puff pastry
