Vegan Spinach Artichoke Pinwheels
Today I’m giving my kitchen a deep clean, catching up on emails, and developing recipes for the upcoming fall/holiday season. I personally love the shifting on the seasons as it brings new produce to focus on and the ideas always come flooding in!
As we wrap up the summer with Labor Day Weekend I wanted to create some effortless savory dishes to serve at your potential gathering. Lately I’ve been craving all things savory after exploring countless summer dessert options and have been on a spinach artichoke kicks. It truly is one of my most favorite combinations that I feel I don’t see enough of. Another one of my favorite things is pastry dough. It can be a nightmare to make from scratch and frozen variety are accessible, affordable, and surprisingly vegan!
What’s fab about these pinwheels, is truly everything! It features a handful of ingredients, packed with greens, flavor, has aesthetic appeal, can be made in minutes, perf for any season, perf for entertaining, you can play around with the size and amount of filling, and are non vegan approved!
If you’re looking for more ways to enjoy that classic spinach artichoke combo or simply love modern vegan concepts, you have to try my recipe for vegan Spinach Artichoke Pinwheels!
Why this recipe rocks:
Perf for any season!
Packed with veggies!
Perf for entertaining!
Non vegan approved!
Eat Drink Shrink
Yields 8 to 16
15 minPrep Time
20 minCook Time
35 minTotal Time
- 8 cups fresh spinach
- 1 tbs olive oil
- 2 garlic cloves, minced
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1/2 cup Follow Your Heart vegan mayonnaise
- 1/2 cup grated vegan Follow Your Heart Parmesan cheese
- 1 teaspoon onion powder
- 1/4 tsp red pepper flakes (optional)
- Salt/Pepper as needed
- 1 (17.3-ounce) package frozen puff pastry
- Add oil to a pan over medium heat. Add minced garlic, cook for 1 minute until translucent. Add the spinach cook for 2-4 minutes until spinach starts to wilt. Set aside. Add artichokes and cook for 4 minutes. I like to get some browning on them for added flavor.
- Drain the excess water from the spinach and combine with the remaining ingredients: cooked artichokes, vegan mayo, vegan parm, onion powder, salt/pepper, optional red pepper flakes.
- Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-half spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
- Bake at 400° for 20 minutes or until golden brown. (optional: top with additional parm before baking)
You can split up the spinach with each puff pastry sheet or layer it all into 1. However, the more you fill, the more moisture, and the less time they'll hold up waiting to be enjoyed!