Spinach and Artichoke Puffs

While these Spinach and Artichoke Puffs look impressive, they come together quickly and use ingredients you probably have in your pantry already. The best part is, they’re basically a hand-held package of spinach & artichoke dip.

These puffs work perfectly for cocktail parties and pair so well with a glass of Prosecco (what doesn’t??) that they can make a great addition of a charcuterie board.

Also Known as a “Palmier”

Giving something a fancy French name makes everything 100 times fancier instantly. The shape of these are inspired by the French Palmier (pronounced palm-me-yay) a swirl of puff pastry with a sweet or savory filling.

The most traditional version is a double-swirl, or “elephant ear”, with cinnamon sugar filling. But they can be filled with any thing — including the spinach and artichoke filling here. So if you want to impress your friends, serve them “palmiers.”

Puff Pastry – The Magical Pastry

Puff pastry is one of the coolest pastries in the world. At its core it is nothing but flour, water, and butter. A dough is made and a sheet of cold butter is layered inside. It’s then folded over again and again until you have many dough/butter/dough/butter layers.

When you bake with puff pastry, the steam created by the cold butter in the oven makes each layer of dough “puff” creating the flaky, puffy, lovely pastry above. While it’s not hard to make your own puff pastry (check out these Classic Asparagus Tarts for a tutorial), it’s not very quick. A store-bought version subs in beautifully. I’d just recommend looking for a brand that is made with “all butter” for the best flavor.

Tips for Perfect Puffs

  • Squeeze all the liquid out of the spinach and thoroughly drain the artichokes to avoid soggy pastries
  • Dice your filling very small for the best pastry shaping
  • Feel free to switch up the cheeses for your personal favorites
  • Puff pastry puffs best when the butter is cold – cold cold – so chill your puffs before baking
Swirled Puffs sitting on green cloth with fresh spinach on the side
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Spinach and Artichoke Puffs

  • Author: Theresa | Quiet Baking Day
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 30 swirls
  • Category: Pastries
  • Method: Easy
  • Cuisine: American


Need a quick cocktail bite? These Spinach and Artichoke Swirls need few ingredients, come together quickly and are addictive, so make extras!


  • 1 package (2 sheets) of pre-made puff pastry, defrosted
  • 1/4 white onion, diced
  • 2 cloves garlic, minced
  • 110 ounce package frozen spinach, thawed and roughly chopped
  • 114 ounce can artichoke hearts, diced
  • 6 ounces gruyere, shredded
  • 1/4 cup feta
  • 1/2 teaspoon red pepper flakes
  • Salt + pepper
  • Egg wash (1 egg + 1 tablespoon water)


  1. Preheat oven to 400°F. Prepare 2 baking sheets with parchment paper.
  2. Sauté onion on medium heat for 3 minutes, add garlic. Remove from heat when garlic starts to brown.
  3. Mix together onion mixture, spinach, artichokes, cheese, red pepper flakes, salt and pepper.
  4. Lightly roll out one sheet of puff pastry on lightly floured surface. Fill using 1/2 of spinach filling, leaving 1/2″ bare on long edge.
  5. Roll into pinwheel shape starting on the non-bare long side of the rectangle. Seal using egg wash on bare edge.
  6. Repeat with second sheet of puff pastry.
  7. Egg wash sides and top of each pinwheel.
  8. If dough warms while working, chill pans in fridge for 20 minutes before baking.
  9. Bake for 30-35 minutes until golden brown.

Keywords: savory, cheesy, cocktail, brunch

Recipe Disclaimer: 

I test all my recipes using the Metric gram weights as shown. I recommend investing in a small kitchen scale for the most accurate results. I cannot guarantee exact outcomes using the US system. 

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About Theresa
Oh, hello, and welcome to my kitchen! My kitchen is the place I go to escape the hustle of the world and find some peace and serenity. These are the recipes I go to when I truly need a quiet baking day.

Hi, I'm Theresa

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