Artichoke and Spinach Swirls Recipe -
Artichoke and Spinach Swirls Recipe

Artichoke and Spinach Swirls

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"Flaky puff pastry holds a creamy artichoke and spinach filling."

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Ingredients Edit and Save

Original recipe makes 40 servings Change Servings
  • PREP

    45 mins
  • COOK

    15 mins

    1 hr 5 mins


  1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichokes in a small bowl until the ingredients are mixed.
  3. Unfold 1 pastry sheet on a lightly floured surface. With the short side facing you, spread half of the spinach mixture on the pastry to within 1-inch of the edges. Starting at the short sides, roll up like a jelly roll. Repeat with remaining pastry sheet and spinach mixture.
  4. Cut each roll into 20 (1/2-inch) slices. Place 2 inches apart on prepared baking sheets.
  5. Bake for 15 minutes or until golden. Remove from the baking sheet and cool slightly on a wire rack. Serve warm or at room temperature. Makes 40 pastries.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2008

This was a great recipe. I did not have any artichokes or spinich, so I substituted a small jar of sun dried tomatoes in oil (drained and then chopped in food processor)and a half cup of softened cream cheese. I took these to a tea and they were gobbled up. I was initially intimidated by the idea of rolling and slicing the puff pastry, but it was very simple. I do suggest that you moisten the edges of the pastry and pinch together when you seal up the roll-otherwise the pastry might come open and leak filling while it bakes.

Most Helpful Critical Review
Apr 07, 2010

Kind of bland and not my favorite way to use artichoke hearts. Didn't have the flavor I expected it to and I think I'll stick to the spinach artichoke dip.

Dec 30, 2010

I made this recipe when I met my boyfriend's family at a Christmas Eve party. I followed the suggestion to substitute sour cream for the mayo, and I used a full cup of the sour cream. I also used Pillsbury crescent rolls cut in half and rolled into mini crescents stuffed with the dip. They were a hit!!

Nov 28, 2008

These are SO GOOD!!! I used sour cream instead of mayo (much better I say)...I was only able to get 20 out of this, but they were delicious!

Jan 03, 2009

These had a great taste. Instead of rolling it, I cut the puff pastry into 9 squares and made pastry triangles with the filling inside. I may use a little less artichoke and little more spinach next time though.

Mar 02, 2009

These were a hit! SO yummy! A bit messy to make, but well worth it! I used two packages of fresh spinach and sautéed it, then used a strainer to drain the liquid. Used 1 part mayonnaise and 3 parts sour cream (instead of the ½ cup mayo. Both together give it very nice flavor!) Added ¼ cup goat cheese to shredded parmesan. Make sure the pastry is thawed so you can roll it, but work fast with it, as the warmer it gets; the harder it is to cut. Use a sharp knife! Be sure not to overfill the pastry, as it will ooze out on the final rolls, and will be more difficult to cut and keep together for the transfer to the baking pan. But if you underfill, you’ll just get pastry, so try to find the perfect balance. Baked some standing up, some lying down, and they all baked up fine. SO good! A MUST for parties!

Dec 21, 2008

These came out so pretty. I made them for a holiday party and was so proud to show up with them. They were very tasty too. I got 30 out of the recipe, but only 28 made it to the party :) I had to use my sharpest knife and be careful to cut them 1/2 inch. I did pinch the seam together well before slicing and they stayed together just fine. Next week I am going to another gathering and I will bring these too. I am going to do a mushroom artichoke goat cheese filling. I think you can get as creative as you want with these. What fun!

Oct 20, 2010

Great recipe, simple and went over very well. I did have to change some things because where I live we don't have a lot of the prepackaged foods (and I'm happy for that!). I used fresh spinach, garlic and onion. I also used hearts of palm because artichokes come and go where I live too. The puff pastry was also fresh made from a pastry shop.


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