Spinach Artichoke Swirls Recipe saved my last-minute party spread more times than I can count. It tastes like creamy, garlicky spinach artichoke dip tucked inside flaky puff pastry, great for hosts, potlucks, and anyone who wants an impressive appetizer in about 35 minutes.
Easy Spinach Artichoke Swirls Recipe
Spinach Artichoke Swirls Recipe leans on store-bought puff pastry and a quick, no-cook filling, so you mix, roll, slice, and bake. Frozen chopped spinach and jarred artichokes keep prep minimal while still packing flavor. You get bakery-level swirls with simple steps and zero stress.
You only need one bowl and a baking sheet. The filling stirs together in minutes, and the pastry does the heavy lifting in the oven. They vanish faster than you can set them down.
Ingredients You’ll Need
- Puff pastry: 2 sheets, thawed but still cold (Pepperidge Farm works; Dufour gives a richer, all‑butter flavor).
- Cream cheese: 8 oz, softened (block style blends best; light works if you want it a touch lighter).
- Sour cream or Greek yogurt: 1/4 cup (yogurt adds tang and a tiny protein boost).
- Frozen chopped spinach: 10 oz, thawed and squeezed very dry (microwave to thaw fast, then wring in a towel).
- Marinated artichoke hearts: 1 cup, well drained and finely chopped (from a 12–14 oz jar; brands vary in salt, so taste).
- Shredded mozzarella: 1 cup (bagged works fine).
- Finely grated Parmesan: 1/2 cup.
- Garlic: 2–3 cloves, minced, or 1 tsp garlic powder for a shortcut.
- Lemon zest: 1/2 tsp (brightens the richness).
- Crushed red pepper flakes: 1/2 tsp, optional.
- Kosher salt and black pepper: 1/2 tsp salt + 1/4 tsp pepper, adjust to taste.
- Egg wash: 1 egg beaten with 1 tbsp water (for shine; use milk or oil if avoiding egg).
- Optional finish: chopped parsley or chives.
Pantry shortcuts and swaps:
- Use pre-minced garlic and pre-shredded cheese to save time.
- Swap Neufchâtel for cream cheese if you want it lighter.
- Use water-packed artichokes if you prefer less oil; add an extra pinch of salt.
Equipment:
- Baking sheet and parchment paper or a silicone mat.
- Medium mixing bowl and spatula.
- Rolling pin (optional; you can lightly press with hands).
- Sharp serrated knife or unflavored dental floss for clean slices.
- Pastry brush, measuring cups/spoons, and paper towels for squeezing spinach.
How to Make Spinach Artichoke Swirls
- Prep: 15 minutes
- Cook: 18–22 minutes
- Total: about 35 minutes
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment.
- Squeeze the spinach extremely dry. Press it in paper towels or a clean kitchen towel until no more liquid drips.
- In a bowl, stir together cream cheese, sour cream or yogurt, mozzarella, Parmesan, garlic, lemon zest, red pepper flakes, salt, and pepper. Fold in the spinach and chopped artichokes and taste for seasoning.
- Unfold one pastry sheet on a lightly floured surface or parchment. Gently smooth any creases with the rolling pin, keeping the sheet cold and roughly 10×10 inches.
- Spread half the filling evenly over the pastry, leaving a 1/2‑inch border on one long edge.
- Roll the pastry up tightly toward the clean border to form a log. Seal the seam by pinching gently.
- Repeat with the second pastry sheet and remaining filling. Chill the logs in the freezer for 10 minutes so you slice tidy rounds.
- Using a serrated knife or dental floss, slice each log into 12 rounds about 1/2 inch thick. Arrange on the baking sheet, leaving a little space between pieces.
- Brush the tops and sides lightly with egg wash. Bake 18–22 minutes until puffed and deep golden.
- Cool 5 minutes on the sheet so the cheese sets. Sprinkle herbs if you like, then serve warm.
Expert Tips
- Wring the spinach like you mean it; excess moisture makes soggy swirls.
- Chop artichokes fine so they don’t tear the pastry as you roll.
- Keep the pastry cold; warm dough stretches and loses flaky layers.
- Chill the filled logs before slicing; you’ll get clean spirals.
- Don’t overfill; a thin, even layer rolls best and bakes through.
- Use dental floss to slice if the knife squashes the roll.
- Space the swirls so hot air can crisp the sides.
- Bake on parchment, not foil, for even browning and easy release.
- If the tops brown fast, tent the pan loosely with foil near the end.
- Taste the filling before spreading; adjust salt and heat now, not after baking.
Variations I’ve Tried
- Gluten-free: Use gluten-free puff pastry and confirm your artichokes and cheeses are certified GF.
- Vegan: Use dairy-free cream cheese and mozzarella, and brush with oat milk or olive oil instead of egg.
- Lighter: Swap in Neufchâtel and nonfat Greek yogurt; use part‑skim mozzarella.
- Add-ins: Sun‑dried tomatoes, chopped jalapeño, crumbled bacon, or fresh herbs like dill or basil.
- Cheese swaps: Try fontina, provolone, or a sharp white cheddar for a bolder bite.
- Citrus twist: Add 1 tsp lemon juice for extra brightness.
How to Serve Spinach Artichoke Swirls
Serve them warm on a platter with a sprinkle of herbs and a side of marinara, ranch, or hot honey for dipping. Pair with bubbly, a crisp pilsner, or iced tea. Add fresh veggies and olives for a snack board that looks like you fussed way more than you did.
Make-Ahead and Storage
- Make-ahead, unbaked: Assemble logs, wrap tightly, and chill up to 24 hours or freeze up to 2 months. Slice from chilled; if frozen, thaw in the fridge until firm but sliceable.
- Bake from frozen: Slice, set on the sheet, and bake at 400°F; add 3–5 extra minutes.
- Leftovers: Store baked swirls in an airtight container in the fridge for up to 4 days or freeze for 2 months.
- Reheat: Crisp in a 350°F oven or air fryer for 6–8 minutes (no microwave if you want flaky layers).
Nutrition Information
Calories: about 150 per swirl (24 swirls per batch).
Protein / Carbs / Fat notes: Moderate protein from cheese, most carbs come from the puff pastry, and fat skews higher from pastry and dairy. Use Neufchâtel, yogurt, and part‑skim mozzarella to lighten it. Vegan swaps change the fat profile depending on the cheese alternatives you choose.
Spinach Artichoke Swirls Recipe
Spinach Artichoke Swirls are a delicious, savory appetizer made with puff pastry, creamy spinach, and artichoke filling, perfect for parties or gatherings.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine cream cheese, spinach, artichoke hearts, parmesan, mozzarella, garlic, salt, and black pepper until well mixed.
- Roll out the puff pastry on a lightly floured surface. Evenly spread the spinach artichoke mixture over the puff pastry.
- Roll up the pastry sheet tightly from one edge to form a log. Slice into 1/2-inch thick swirls.
- Place swirls flat on the prepared baking sheet. Brush the tops lightly with beaten egg.
- Bake for 18-20 minutes, or until golden brown and puffed.
- Allow to cool slightly before serving. Serve warm for best flavor.
Notes
You can assemble the swirls ahead of time and refrigerate until ready to bake. Serve as an appetizer or party snack. Substitute low-fat cheese if desired.