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Vegan Spinach and Artichoke Pinwheels - A Creamy, Crowd-Pleasing Appetizer

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 sheet vegan puff pastry, thawed (most store-bought puff pastry is vegan—check the label)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups fresh spinach, roughly chopped (or 10 ounces frozen spinach, thawed and well-drained)
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 6 ounces vegan cream cheese, softened
  • 2 tablespoons vegan mayonnaise
  • 2 tablespoons nutritional yeast (for a cheesy flavor)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice, plus zest of 1/2 lemon (optional but recommended)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon kosher salt, more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley or chives (optional, for freshness)
  • 2 teaspoons olive oil or plant milk (for brushing the pastry)

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Make sure your puff pastry is thawed but still cold to the touch.
  2. Cook the aromatics: Warm 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
  3. Wilt the spinach: Add the chopped fresh spinach to the pan. Cook, stirring, until wilted and most moisture evaporates, 2–3 minutes. If using frozen spinach, skip wilting—just stir it into the pan and cook off extra water. Remove from heat and let cool slightly.
  4. Mix the filling: In a bowl, combine vegan cream cheese, vegan mayo, nutritional yeast, Dijon mustard, lemon juice, lemon zest (if using), red pepper flakes, salt, and black pepper. Stir until smooth. Fold in the chopped artichoke hearts, the cooled spinach mixture, and herbs. Taste and adjust seasoning.
  5. Roll out the pastry: Lightly flour your work surface. Unfold the puff pastry and gently roll it into roughly a 10x12-inch rectangle. Keep it even and avoid thinning it too much.
  6. Spread the filling: Evenly spread the spinach-artichoke mixture over the pastry, leaving a 1/2-inch border on one long edge to help seal the roll.
  7. Roll it up: Starting from the long edge opposite the border, roll the pastry into a tight log. Gently press the seam to seal. Place the log seam-side down and chill in the fridge for 10–15 minutes to firm up. This makes cleaner slices.
  8. Slice the pinwheels: Using a sharp serrated knife, slice the log into 1/2- to 3/4-inch rounds. Wipe the blade between cuts if needed for neat edges.
  9. Arrange and brush: Set the slices on the lined baking sheet, spacing them about 2 inches apart. Brush the tops lightly with olive oil or plant milk for extra color.
  10. Bake: Bake for 16–20 minutes, or until the pastry is puffed and golden brown and the centers are hot. Rotate the pan halfway through for even browning.
  11. Cool slightly and serve: Let the pinwheels cool on the tray for 5 minutes—they’ll set up and become easier to handle. Serve warm or at room temperature.