Description
The Artichoke and Sundried Tomato Pinwheels recipe is a savory, Mediterranean-inspired snack made from puff pastry, Dijon mustard, various cheeses, and a selection of flavorful vegetables. The pastry is rolled into a tight log, sliced into rounds, and baked to perfection until golden and crispy. The filling consists of a rich combination of sun-dried tomatoes, spinach, green olives, and artichokes, making these pinwheels a crowd-pleasing favorite for parties and gatherings. Whether served as an appetizer, finger food, or alongside a refreshing salad, these pinwheels never fail to impress.
Ingredients
- 1 sheet puff pastry, thawed
- 3 tsp Dijon mustard
- ¼ cup grated Parmesan cheese
- ½ cup crumbled feta cheese
- ¼ cup sun-dried tomatoes, finely chopped
- ¾ cup spinach, finely chopped
- ¼ cup pitted green olives, finely chopped
- 3 artichoke hearts, drained and diced
- Flour, for dusting
Instructions
- Prep the Pastry
- Preheat oven to 400°F (200°C).
- Lightly flour a surface and roll out puff pastry into a rectangle.
- Layer the Filling
- Spread Dijon mustard evenly over the pastry.
- Sprinkle Parmesan and feta cheese.
- Evenly distribute sun-dried tomatoes, spinach, olives, and artichokes.
- Roll & Slice
- Roll the pastry tightly into a log.
- Wrap in plastic and chill for 30 minutes (optional, for easier slicing).
- Slice into 1-inch rounds using a serrated knife.
- Bake
- Place rounds on a parchment-lined baking sheet.
- Bake for 15–18 minutes until golden and crisp.
- Let cool slightly before serving.
Notes
These pinwheels are even better when made ahead—chill them for at least an hour before slicing to help the flavors meld and the rolls hold their shape perfectly. Great for parties, picnics, or lunchbox treats!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-cook
- Cuisine: Mediterranean