Artichoke and Spinach Swirls

Artichoke and Spinach Swirls


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


1 h 5 m {{adjustedServings}} servings
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Original recipe yields 40 servings


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  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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  1. 43 Ratings


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 soften...

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 us...

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!