INTRODUCTION
Spinach Artichoke Swirls are small, flaky bites filled with a creamy spinach and artichoke mix. They bake up golden and light. You can make them for a snack, a party, or a quick lunch. The pastry is puff pastry and it puffs and cracks in perfect layers. The filling is soft and full of flavor.
If you like warm, creamy appetizers, you might also enjoy recipes like spinach artichoke dip wonton cups. This recipe is simple and uses common kitchen items. You can change the filling a little if you want a different taste.
WHY YOU WILL LOVE THIS RECIPE
You will love these swirls because they are fast and tasty. They look fancy but take little time. The puff pastry gives a light, flaky shell. The filling is rich without being heavy. You can make a batch and serve them warm or at room temperature.
The flavors of spinach and artichoke work well together. Parmesan adds salt and a sharp bite. Cream cheese makes the filling smooth. A little garlic adds depth. You can add a pinch of red pepper flakes for heat. The swirls are easy to hold and are great for serving one-bite snacks at a party.
This recipe also pairs well with other simple dishes. Try it with a light dip or a crisp salad for a full plate. For families, kids often like the soft, cheesy center and the crispy pastry outside. The steps are clear and easy. You will get good results even if you do not bake often. If you want more ideas that use similar flavors, you can try a smooth spread like creamy artichoke hummus for a snack tray.
HOW TO MAKE Spinach Artichoke Swirls
These swirls are simple to make. You mix the filling, fill the pastry, twist, and bake. The oven does most of the work. You only need to shape the swirls and brush them with egg wash. The recipe below uses one puff pastry sheet and common ingredients. Take care to thaw the pastry gently so it is easy to cut and shape.
EQUIPMENT NEEDED
- Baking sheet
- Parchment paper
- Rolling pin (optional)
- Sharp knife or pizza cutter
- Mixing bowl
- Spoon or rubber spatula
- Small bowl for egg wash
- Pastry brush or fork for brushing egg wash
These tools are common in most kitchens. A sharp knife or a pizza cutter makes straight cuts fast. Parchment paper prevents the swirls from sticking and helps with easy cleanup.
Ingredients You’ll Need :
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)
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 400 degrees. Thaw 1 sheet of puff pastry.
- Mix together the above ingredients except the egg. Use a spoon to blend the cream cheese, mayonnaise, parmesan, chopped spinach, chopped artichokes, garlic, salt, pepper, and red pepper flakes. The mix should be spreadable but not runny.
- Cut puff pastry sheet in half. Lay each half on a lightly floured surface or parchment.
- Spread spinach artichoke mixture on one puff pastry sheet. Spread the mix evenly but leave a small edge around so the filling does not spill out.
- Lay the other puff pastry on top of the spinach artichoke mixture so that the mixture is sandwiched between the puff pastry sheets. Press the edges gently to seal.
- Using a sharp knife, cut puff pastry into 6 even strips (cut the long side so you have long strips rather than short strips). Try to make even strips so the swirls bake evenly.
- Twist each strip and roll into swirls, making sure to tuck the ends under the swirls so it stays intact while baking. Keep the twists tight so the filling stays inside.
- Brush each with egg wash (one egg beaten with 1 tsp water). A light brush will give the pastry a nice shine and golden color.
- Place on a parchment paper lined baking sheet. Space the swirls so they have room to puff.
- Bake at 400 degrees for 25 minutes or until golden brown and pastry is cooked through. Every oven is different so bake time may vary. Watch the swirls in the last five minutes so they do not burn.
- Let cool and enjoy!
HOW TO SERVE Spinach Artichoke Swirls
Serve the swirls warm for the best texture. They are great on a platter with a few dips. A simple marinara or garlic yogurt dip pairs well. You can also serve them with a fresh green salad. For a fuller meal, place a few swirls next to a bowl of warm pasta or soup.
If you want a side with similar flavors, try a creamy pasta or rice dish. A plate of creamy orzo with roasted butternut squash and spinach goes well with these swirls for a cozy dinner. The swirls give a crunchy, cheesy bite that balances soft, saucy sides.
STORAGE & FREEZING : Spinach Artichoke Swirls
Store cooled swirls in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm at 350°F (175°C) for 8–10 minutes or until heated through. This keeps the pastry crispy.
To freeze before baking: Shape the swirls and place them on a baking sheet lined with parchment. Freeze until solid, then move to a freezer bag or airtight container. Bake from frozen but add a few extra minutes to the baking time and cover with foil for the first 10 minutes to prevent over-browning.
To freeze after baking: Cool completely, then freeze in a single layer until solid and move to a freezer bag. Reheat in the oven from frozen at 350°F (175°C) for 15–20 minutes until hot and crisp.
SERVING SUGGESTIONS
- Serve with marinara sauce for a simple, tangy dip.
- Offer a cool ranch or garlic yogurt dip for a milder flavor.
- Add a crisp side salad with lemon vinaigrette to cut the richness.
- Build a snack board with fruits, cheeses, and roasted nuts for a party tray.
- Pair with roasted vegetables for a light meal.
- Try them with a warm, herbed dip or a cold hummus. For a change, serve alongside a plate of crispy gnocchi with spinach and feta to keep the spinach theme through your meal.
VARIATIONS
- Add cooked bacon bits to the filling for a smoky flavor.
- Swap parmesan for feta for a tangy twist.
- Use frozen spinach, thawed and squeezed dry, if you do not have fresh.
- Mix in chopped sun-dried tomatoes for a sweet and tart note.
- Add a little lemon zest to the filling for brightness.
- Make mini swirls by cutting more strips; bake a few minutes less.
- For a spicy version, add more red pepper flakes or a dash of hot sauce to the filling.
- Use whole grain or flavored puff pastry for a different crust.
FAQs
Q: Can I use frozen puff pastry?
A: Yes. Thaw it in the fridge overnight or at room temperature for about 30–40 minutes until it is pliable.
Q: Can I make the filling ahead of time?
A: Yes. Store the filling in the fridge up to 2 days. Keep it covered and bring to cool room temperature before using.
Q: Do I have to use mayonnaise?
A: No. You can use more cream cheese or a bit of sour cream if you prefer. Mayonnaise helps make the filling smooth and lends moisture.
Q: How do I prevent the swirls from getting soggy?
A: Make sure the spinach is well drained and not wet. Do not overload the filling. Bake on parchment so the pastry can crisp on the bottom.
Q: Can I bake these on a high rack in the oven?
A: Bake in the middle rack for the best even browning. If the bottoms brown too fast, move the tray up slightly or lower the oven temperature a bit.
Q: Are these swirls good cold?
A: Yes, they are okay at room temperature. They are best warm for the best texture and flavor.
MAKE-AHEAD TIPS FOR Spinach Artichoke Swirls
- Make the filling and chill for up to 2 days. This saves time on the day you bake.
- Shape the swirls and freeze them on a sheet until solid. Move them to a bag for easy baking later. Bake from frozen and add a few extra minutes.
- You can fully bake ahead, cool, and freeze. Reheat in the oven to crisp the pastry.
- Prepare the egg wash and keep it in a small covered bowl in the fridge for a day. Brush just before baking.
- To save time, chop ingredients the night before and store them in separate containers.
Spinach Artichoke Swirls
Ingredients
Method
- Preheat oven to 400 degrees F.
- Thaw 1 sheet of puff pastry.
- Mix together the spinach, artichokes, parmesan, cream cheese, mayonnaise, garlic, salt, pepper, and red pepper flakes until blend is spreadable.
- Cut the puff pastry sheet in half and lay each half on a lightly floured surface.
- Spread the spinach artichoke mixture on one puff pastry sheet.
- Lay the other puff pastry on top and press the edges to seal.
- Cut the pastry into 6 even strips.
- Twist each strip and roll them into swirls, tucking the ends underneath.
- Brush each swirl with egg wash.
- Place on a parchment-lined baking sheet and bake for 25 minutes or until golden brown.
- Serve warm, ideal with marinara or garlic yogurt dip.