Monday, May 28, 2012

Spinach & Artichoke Puff Pastry Pinwheels

I offered to bring some finger foods to a baby shower for a girlfriend of mine who is expecting her second son, Hudson, this summer. Amongst all of the blue and green decorations, bow ties, decorating onesies, and opening gifts, there was a small array of goodies, including the following recipe. I decided to go with these pinwheels since they are easy to eat without a plate or napkin, and are a great finger food. They also can be prepped up to 3 months in advance and stored in the freezer for any last minute get together.

Spinach & Artichoke Pinwheels


  • 1 package frozen puff pastry, thawed to room temperature and opened flat
  • 1 14-oz. can artichoke hearts, chopped
  • 1 10-oz. package frozen spinach, thawed, drained of any excess water, and chopped
  • 1/2 cup mayonnaise
  • 1/2 cup grated parmesan cheese
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/4 tsp. pepper

Mix together all ingredients in a medium bowl, and spread half of mixture onto each puff pastry sheet. Roll up tightly in plastci wrap and freeze for 30 minutes (or up to 3 months in freezer). Remove from freezer and slice into 1/2 inch pieces, place onto cookie sheet. Bake at 400 degrees for 20 minutes.

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