Puff Pastry Spinach Artichoke Pinwheels

  • Level: Easy
  • Total: 1 hr 45 min (includes chilling time)
  • Active: 15 min
  • Yield: 8 pinwheels
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Ingredients

One 16-ounce can water-packed artichokes, drained and chopped

One 10-ounce package frozen chopped spinach, thawed and liquid squeezed out

One 10-ounce package frozen chopped spinach, thawed and liquid squeezed out 

4 ounces pecorino, grated 

1 1/2 cups mayonnaise 

1 teaspoon red pepper flakes 

2 cloves garlic, minced 

One 8-by-12-inch rectangle frozen puff pastry, thawed and unfolded

Nonstick cooking spray, for spraying baking sheet

Directions

  1. Combine the artichokes, spinach, pecorino, mayonnaise, red pepper flakes and garlic in a bowl. Spread on one side of the puff pastry sheet. Roll up like a jelly roll and cover tightly with plastic wrap. Place in the freezer for 30 minutes to an hour.
  2. Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray.
  3. Remove the plastic wrap and slice the puff pastry log into 1-inch-thick slices. Place the pastry pieces flat on the baking sheet, about 1 inch apart from each other. Bake until puffed and golden brown, 50 minutes to 1 hour.

Cook’s Note

To ensure the best results, this recipe differs from what appears in the episode.

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