Spinach Artichoke Pinwheels

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt provides similar tanginess with lower fat content

Combine 200 grams of all-purpose flour, 13 grams of sugar, and a pinch of salt in a large bowl.

Break up 142 grams of chilled unsalted butter into pieces and mix with the dry ingredients until a sandy texture forms.

Slowly add 2 tablespoons of ice water to the mixture.

Cover the dough tightly with plastic wrap and let it rest in the fridge for at least one hour.

Whip 8 ounces of softened cream cheese in a stand mixer until creamy.

Roughly chop an 8-ounce can of artichoke hearts and add to the cream cheese.

Add around 4 cups of spinach leaves to the cream cheese and artichoke mixture and mix until well combined.

Put the filling in a container and refrigerate until ready to use.

Roll out the chilled pastry dough and spread the filling evenly across the surface.

Roll the dough up and cut into about 2-inch wide pinwheels.

Preheat the oven to 400°F (204°C).

Bake the pinwheels for 15 minutes, then check for browning.

If not browned enough, increase the temperature to 425°F (218°C) and bake for an additional 5 minutes.

Continue checking every 4-5 minutes until the pastry is crisp and browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens