We’ve all had those days when we needed a solid recipe appetizer that works for every event—Thanksgiving, game night, you name it. These spinach artichoke swirls? They’re that kind of dish. A golden, flaky crust hugs a warm filling of creamy cheese, spinach, and artichokes. They taste like your favorite restaurant dip but wrapped in pastry and easier to share—or hoard for yourself. Now, I’ve made a lot of recipes appetizer-style over the years, and this one is right up there with some of my Indian appetizer recipes and crab appetizer recipes. Why? Because you don’t need to babysit a pan. You roll, bake, slice, and boom—party appetizer recipes magic. Make a double batch if you’re feeding a crowd, or stash some in the freezer if you’re like me and plan snacks around reruns. They’ve even found their way onto my Thanksgiving appetizer recipes list—yes, they’re that good. Every time I serve them, someone asks for the recipe. So here it is, from my kitchen to yours, with enough cheese to make you smile and enough puff pastry to make you believe in miracles.

1) Key Takeaways
2) Easy Spinach Artichoke Swirls Recipe
3) Ingredients for Spinach Artichoke Swirls
4) How to Make Spinach Artichoke Swirls
5) Tips for Making Spinach Artichoke Swirls
6) Making Spinach Artichoke Swirls Ahead of Time
7) Storing Leftover Spinach Artichoke Swirls
8) Try these Appetizer next!
9) Spinach Artichoke Swirls
10) Nutrition

1) Key Takeaways

Flaky, golden puff pastry rolled with a creamy spinach-artichoke filling
Perfect for parties, holidays, or as a quick snack you don’t have to share (but should)
Freezer-friendly and easy to prep in advance
Uses pantry-friendly ingredients and takes less than 30 minutes

2) Easy Spinach Artichoke Swirls Recipe

If there’s one thing I always want more of, it’s appetizer recipes that don’t make me break a sweat. You know the kind—where you look like you tried, but didn’t. This is one of those recipes.

These spinach artichoke swirls are buttery, flaky, creamy, cheesy, and wildly good. We’re talking about puff pastry that crisps up beautifully on the outside while hugging a warm filling that tastes like your favorite dip—but better because it’s portable.

I’ve used these for party appetizer recipes more times than I can count. They’ve made their way into my Thanksgiving appetizer recipes lineup and held their own next to fancier dishes. They’re quick, they’re crowd-pleasing, and if you sneak one while plating the others, I won’t judge.

3) Ingredients for Spinach Artichoke Swirls

1 sheet puff pastry, thawed: This flaky magic blanket does the heavy lifting. Just thaw and roll.

1/2 cup frozen chopped spinach, thawed and squeezed dry: I like frozen here because it saves time and holds up well once baked. Just squeeze the water out well, or you’ll regret it.

1/3 cup canned artichoke hearts, chopped: These give that restaurant-dip flavor. Chop them small so they mix in evenly.

1/2 cup cream cheese, softened: Smooth and creamy, it binds everything together. Don’t skip the softening step—it matters.

1/4 cup shredded mozzarella cheese: Melty, stretchy, stringy goodness. Need I say more?

1 tablespoon grated parmesan cheese: Adds a salty, nutty depth that punches through the creamy filling in all the right ways.

1/4 teaspoon garlic powder: Just a whisper of garlic flavor—enough to notice but not enough to chase anyone away.

Salt and pepper to taste: Don’t overdo it. The cheeses bring salt, but a pinch more makes it sing.

1 egg, beaten (for egg wash): This gives the swirls that glossy, golden finish. Skipping this step is like skipping mascara—you can, but you’ll miss it.

4) How to Make Spinach Artichoke Swirls

Step 1. Preheat your oven to 400°F. Line a baking sheet with parchment paper. Trust me, you don’t want to scrape melted cheese off a baking pan.

Step 2. In a mixing bowl, combine the cream cheese, mozzarella, parmesan, spinach, artichokes, garlic powder, salt, and pepper. Stir until it looks like something you’d spread on a sandwich at 2 a.m.

Step 3. Roll the puff pastry flat on a lightly floured surface. Spread the filling all over it, leaving a little border at the edges. That’s your seal zone—respect it.

Step 4. Starting at the long end, roll the pastry tightly like a jelly roll. Don’t stress if it’s not perfect—rustic looks intentional.

Step 5. Slice the roll into 8 equal pieces. You’ll get cleaner cuts with a serrated knife. If the pastry squishes, just reshape with your fingers. No one’s watching.

Step 6. Place each swirl cut-side up on the baking sheet. Brush the tops with the egg wash. This is the step where things start looking professional.

Step 7. Bake for 15 to 17 minutes, until the tops are golden and the filling bubbles just a little. Let them cool a bit so you don’t burn your mouth (like I do every time).

5) Tips for Making Spinach Artichoke Swirls

Use a sharp knife when slicing the log. A dull blade will drag and squish the filling out. Nobody wants a swirl with no swirl.

If your puff pastry feels sticky or too soft while working with it, pop it in the fridge for five minutes. Cooler dough behaves better. Honestly, don’t we all?

You can add a touch of crushed red pepper if you like heat, or swap the mozzarella for gouda if you’re feeling fancy. Just don’t overstuff—the filling needs room to breathe in the oven.

6) Making Spinach Artichoke Swirls Ahead of Time

If you’re making these for guests, you can assemble the rolls the night before and keep them chilled. Just cover them tight so they don’t dry out.

You can even freeze the unbaked rolls. Just flash-freeze on a baking sheet for an hour, then toss them in a freezer bag. Bake from frozen with a few extra minutes in the oven.

This is one of my favorite appetizer recipes to have ready in the freezer for when I forget I promised to bring something to a gathering. It happens. This saves me every time.

7) Storing Leftover Spinach Artichoke Swirls

Store any leftovers in an airtight container in the fridge. They’ll stay tasty for up to three days. Reheat them in the oven so the pastry gets crisp again.

Avoid the microwave unless you’re okay with soft pastry. If that’s your thing, go for it. I won’t judge—much.

These work well as a leftover snack the next day, too. Sometimes I eat them cold with hot coffee. Don’t knock it until you’ve tried it.

8) Try these Appetizer next!

9) Spinach Artichoke Swirls