Spinach Artichoke Swirls Puff Pastry

When I want an appetizer that looks impressive but is so easy to make, these spinach artichoke swirls are my secret weapon. The buttery, crisp layers of puff pastry hug a creamy, savory filling loaded with parmesan, tangy artichoke, and fresh spinach. Every time I bring these to a gathering, they are gone before dinner is served.

The first time I made these was for my best friend's baby shower. I barely set down the tray before everyone dove in. Now I never show up to a party without them and friends always request the recipe.

Ingredients

• Puff pastry sheet: gives you that irresistible flaky and buttery bite every time. Choose a high quality brand from the freezer section for best layers
• Fresh spinach, chopped: offers vibrant color and a tender green flavor. Look for spinach with no wilted spots for freshness
• Artichokes, chopped: bring a tangy briny note that brightens up the filling. I use jarred or canned artichokes packed in water and give them a good draining
• Shredded parmesan cheese: adds salty nuttiness. Freshly grated melts smoother and is worth the extra effort
• Cream cheese, softened: brings the creamy base together. Let it come to room temperature for easy blending
• Mayonnaise: gives richness and a little tang. Use real mayo for a smoother filling
• Garlic clove, minced: gives a fragrant punch of flavor. Freshly minced always tastes best
• Salt: adds balance and draws out flavors. Season lightly and taste before adding more
• Fresh cracked pepper: gives warmth and depth. Grind just before mixing in
• Red pepper flakes: provide subtle heat. Adjust the level to your personal taste
• Egg (for egg wash): delivers that golden shiny finish. One egg with a teaspoon of water is all it takes

Instructions

Thaw the Puff Pastry:

Let your puff pastry sheet sit at room temperature until it is soft and pliable enough to unfold without cracking. This step is critical for working with the dough easily and prevents breakage

Mix the Spinach Artichoke Filling:

In a medium mixing bowl, combine the chopped spinach, artichoke pieces, parmesan, cream cheese, mayo, garlic, salt, cracked pepper, and red pepper flakes. Stir until everything is completely blended and creamy. Make sure the cream cheese is at room temperature to avoid lumps

Prep and Layer the Pastry:

Cut the thawed puff pastry sheet in half so you have two rectangles. Lay one half on your clean work surface and evenly spread the spinach artichoke mixture over the entire surface using a spatula. Place the second puff pastry rectangle on top to cover the filling and gently press so they stick together

Cut and Shape the Swirls:

Using a sharp knife or pizza cutter slice the layered pastry stack into six long strips. It helps to cut along the long edge so you get strips perfect for swirling. With each strip twist it several times gently to create a corkscrew shape and then coil it into a tight spiral. Tuck the ends under so the swirl holds its shape while baking

Egg Wash and Bake:

Beat your egg with a teaspoon of water to make the wash. Using a pastry brush coat the tops and sides of each swirl with the egg wash for glossy color. Place the swirls on a baking sheet lined with parchment paper spaced apart for even baking. Slide into a preheated 400-degree oven and bake for about 25 minutes or until puffed and golden throughout. Oven times can vary so check at the 20 minute mark. Let cool slightly before serving this makes them easier to eat and really lets the flavors shine

My favorite ingredient here is definitely the creamy parmesan. Growing up I would sneak parmesan out of the fridge just for little nibbles and in this recipe it transforms the filling into something utterly crave-worthy. I once made this for a family game night and we spent most of the evening just gathered around the baking tray stealing extra bites.

Storage Tips

Store any leftover swirls in an airtight container in the fridge for up to three days. For best texture reheat in the oven at 350 degrees until warmed and the pastry is crisp again. They do not stay as flaky if reheated in the microwave but are still delicious

Ingredient Substitutions

If you do not have fresh spinach frozen chopped spinach that is thawed and well drained will work. Cream cheese can be swapped for goat cheese for a tangy twist. Try mozzarella instead of parmesan for a stretchier center. Artichokes packed in olive oil can be used but give them a blot with a paper towel to reduce extra oil

Serving Suggestions

Serve these swirls as a starter beside a fresh green salad for brunch. They are the perfect finger food for any holiday buffet or book club meeting. For a fancier appetizer try pairing them with a sparkling white wine or a citrusy spritz

Cultural and Historical Context

Spinach artichoke dip has been a beloved appetizer in American kitchens for decades popping up at potlucks and parties everywhere. Wrapping this classic filling in flaky pastry gives it a French-inspired twist that feels elegant and comforting at the same time

Seasonal Adaptations

In spring use tender baby spinach for a milder taste In summer try adding a touch of lemon zest or fresh dill to brighten the filling If you are making these in the fall or winter roasted red pepper can be stirred into the filling for extra depth

Success Stories

A neighbor once texted me a photo of a plate of these after I dropped some off and said her picky kids actually fought over the last one. Another friend served these at her engagement party and told me the swirls outshined her main course

Freezer Meal Conversion

Assemble the swirls and freeze them unbaked on a sheet tray. Once solid pop them in a freezer bag. Bake directly from frozen at 400 degrees until golden usually around 30 minutes. I keep some stashed in my freezer for emergencies and quick snacks

These swirls always disappear quickly and never fail to impress. Make a batch ahead of time and watch them vanish at your next party.

Recipe Q&A

→ Can I use frozen spinach instead of fresh?

Yes, just thaw and drain well to remove excess water before mixing with the other ingredients.

→ How do I prevent the pastry from getting soggy?

Make sure to squeeze out spinach liquid and avoid overfilling. Bake until the swirls are golden and fully cooked.

→ Can I prepare the swirls ahead of time?

Yes, assemble and refrigerate unbaked swirls for a few hours, then bake fresh before serving for best results.

→ What can I serve with these swirls?

They pair well with marinara sauce, garlic aioli, or a fresh green salad for a light meal or snack.

→ Can I substitute the cheeses?

Cream cheese and parmesan add rich flavor, but you can try mozzarella or feta for a different twist.